No rubbery chicken in this beef thread!
Been seeing all these threads on Smoked Meatloaf, just needed it! So here we go!
Typical setup in the Mini-
WSM. KFB, cherry wood. Put the loaf in around 265, but left the vents open so I could get er done in time for dinner. Final smoker temp was above 400, as the iGrill doesn't go above that and it blanked out. Speaking of the iGrill there was an AP update a few days ago and now my original iGrill won't connect to my phone. So I had to go out and look at the display. Time to upgrade to the iGrill2 I guess.
So back to the loaf. Sautéed half a Walla Walla sweet, whole teen pepper, and 4 large fresh minced cloves of garlic. Let that cool. Then hand mixed mixed 3 lbs 80/20 ground beef with Worchestershire, mustard, salt, pepper. Added the sautéed veggies, shaped into a loaf. No egg, no Binder.
Total time in the TBS, 1 1/2 hours, to reach an IT of 165. I did at the request of my youngest son glaze with BBQ sauce, Sweet Baby Rays, honey BBQ.
Smoke away!!!
