Preheat smoker or grill to 250 degrees. If you are using a gas grill, only use the outside burners and use a smoking box for the wood chips. For a Kamado style grill, add the plate setter.
In a medium sized bowl, combine the Worcestershire Sauce, BBQ Sauce and Raspberry Preserves and mix well. (If meal prepping, make this a day ahead and put in covered container in the refrigerator)
Add the little smokies to the cast iron skillet or dutch oven and pour the the sauce mixture over the top. Make sure to scrape the bowl to get all of the sauce! Stir everything together.
Place the cast iron skillet or dutch oven on the smoker, uncovered for 2½ hours. Check the little smokies and stir every 30-45 minutes to make sure that they are evenly smoked.
Remove the cast iron from the smoker and allow to rest for 10 minutes. Serve and enjoy!
Mix up the Preserves - Try different fruit preserves. I had raspberry at home, but apricot and peach preserves work wonders.Customize - I like my BBQ sauce on the sweet side but it is easy to substitute for your favorite.Add Some Heat - Add red pepper flakes, jalapeño slices or even habanero if you want to add a bit of heat to these.Make Extra - You'll be amazed at how fast these go at BBQs and Game Day parties. No matter how many I make, I swear they get cleaned out FAST!Storage - Store the leftovers (if there are any) in the refrigerator for up to 3 days. Meal Prep Option - Make the sauce a day ahead. This shaves off a couple minutes but sometimes every minute counts. Stove Top Version - Making this on the stove top is just as easy. Since you will not have the smoke from the wood, add in a couple dashes of Liquid Smoke to the cast iron. Cook on medium low for 90-120 minutes, stirring every 15 minutes. Slow Cooker Version - Make this in the slow cooker by combining all the ingredients and cook on low for at least 2 hours. Add in Liquid Smoke if you want it to be a little smoky like it would be on the smoker outdoors.