I saw Jeff’s Moink recipe a while back and decided to give it a try for a party we were going to last weekend. Taking Jeff’s advice in the recipe, I decided to use store bought meatballs instead of making my own.
When I got to the store, I couldn’t find plain premade meatballs but I did find Italian meatballs with herbs and cheese so I decided to make a couple changes to the recipe and used those. I ended up getting 3 packs of 12 as I had a feeling they might go quickly at the party.
Starting out I wrapped each meatball with ½ strip of bacon and set them on Bradley racks. I really liked Jeff’s idea of cutting the whole package of bacon in half instead of individually. Still following the recipe,
I sprinkled Jeff’s Rub over all of them.
I had my MES40 already heated up and settled in at 240 degrees. I use the MES external cold smoker attachment and filled it with a mix of pecan and hickory, per the recipe, and into the smoker they went
The smoke was kept going the entire 2 ½ hours. Checking the IT they were at about 170 degrees and the bacon was done perfectly.
Here’s where I made another change. Knowing that the meatballs had an Italian seasoning built in, I decided that glazing on a sauce might not work so well and I left off the BBQ sauce altogether.
They came out perfectly and I’m glad I had one as a tester before taking them to the party as they went fast. Thanks to Jeff for posting the Moink recipe!
When I got to the store, I couldn’t find plain premade meatballs but I did find Italian meatballs with herbs and cheese so I decided to make a couple changes to the recipe and used those. I ended up getting 3 packs of 12 as I had a feeling they might go quickly at the party.
Starting out I wrapped each meatball with ½ strip of bacon and set them on Bradley racks. I really liked Jeff’s idea of cutting the whole package of bacon in half instead of individually. Still following the recipe,
I sprinkled Jeff’s Rub over all of them.
I had my MES40 already heated up and settled in at 240 degrees. I use the MES external cold smoker attachment and filled it with a mix of pecan and hickory, per the recipe, and into the smoker they went
The smoke was kept going the entire 2 ½ hours. Checking the IT they were at about 170 degrees and the bacon was done perfectly.
Here’s where I made another change. Knowing that the meatballs had an Italian seasoning built in, I decided that glazing on a sauce might not work so well and I left off the BBQ sauce altogether.
They came out perfectly and I’m glad I had one as a tester before taking them to the party as they went fast. Thanks to Jeff for posting the Moink recipe!
