Master Blaster
Well-known member
Made a batch of Moink balls for my 2nd cook in the Bull. I had the time so I made the meatballs from scratch about 1 oz each and wrapped in a 1/2 slice of bacon with a light dusting of my BBQ rub. 325 degs after 30 mins I sauced them up and at 60 minutes I bumped the temp up to 425 for 15 final mins to crisp up the bacon. They came out pretty decent, with subtle smoke flavor but apparent and they had a nice smoke ring.