In a large bowl, soak the breadcrumbs in the milk and whiskey for 5 minutes. Blend in the cheese, parsley, garlic, beef, pork, bacon, salt and pepper. Gently pack into balls the size of golf balls. You should end up with around 20.
Add charcoal to the grill. Once the charcoal starts to catch fire, sprinkle the wood chips around the perimeter. Place the meatballs on the smoker over indirect heat. Adjust the vents to maintain a temperature of 300F degrees.
Smoke for 30 minutes.
Brush with Fireball Whisky BBQ sauce. Close lid and smoke for another 15 minutes. Brush one more time with BBQ sauce. Close lid and smoke for another 15 minutes. Serve with extra sauce on grilled Texas toast.
You can follow this recipe with any type of BBQ sauce.
If you want to omit the bacon, use an additional 3/4 pounds of beef instead.
To make these on a gas grill, cook over indirect heat, using a smoke box, maintaining a temperature of around 300F degrees.