My butcher got in some prime beef ribs that we couldn't pass up. The name, "Brisket on a Stick" comes from that's exactly how you trim, season and cook'em. These are "Berkey Balls". Quite simply equal parts ground beef and turkey, mixed w/ about 2-parts cheese. Season w/ what you see in the pic, wrapped in bacon, and smoked at 250-275 until they hit internal temp of about 145.