I wanted to try and smoke my first Meatloaf so a couple days ago, after hitting up the grocery store for the ground meats, I raided the home chest freezer and pulled out some pork and some beef. Why smoke a little when you can smoke a lot?!
Prior to this I have only cooked some sausage, pork ribs, country style ribs and pork chops on my Lang 36 Patio, so this weekend I finally got to give it a workout.
This cooking my son and I smoked a 3 ½ pound Meatloaf, a 5 ½ pound Beef Rump Roast and two Pork Butts weighing in at 11 ½ pounds total. That is more than 20 pounds of meat!
For the Meatloaf we used ground beef, ground pork, eggs, Lipton Onion Soup Mix, bread crumbs, Dale’s Seasoning, Worcestershire sauce, garlic powder, hot sauce, Creole seasoning, black pepper, paprika, Kosher salt, chili powder, oregano leaves, ground cumin, shredded Cheddar cheese and ketchup (full recipe is at the end of this post). After mixing and forming the loaf we put it back into the fridge to firm up while we prepared the other meats.
For the Beef Rump Roast we kept it simple using only salt, black pepper and garlic powder.
The two Pork Butts we used my favorite store bought rub for Pork Butts, “Bad Byron’s Butt Rub”.
My son, working as my Sous Chef, fires of the wood for this cook. We used oak and some mesquite for this cook. It was a beautiful bright sunny North Florida day with a high of around 75*.
Pit loaded at 2:30 p.m and all the meat is ready to get it's smoke on!
At 6:05 p.m. the Rump Roast had an Internal Temperature (IT) of 149*. We pulled it, wrapped it in foil and put it in a towel lined dry cooler to rest. After a couple of hours we removed it from the cooler and allowed it to come down closer to room temperature. We then put it in the fridge and the next morning we sliced it up for sandwiches.
At 7:00 p.m. the Meatloaf hit an IT of 160*. We pulled it covered it in foil and let it rest for about 20 minutes. We then sliced it and made some great Meatloaf Sandwiches for dinner.
At 10:00 p.m. Pork Butt #1 hit an IT of 205*. Pork Butt #2 followed suit at 10:30 p.m. Each Pork Butt was pulled at the IT of 205*, wrapped in foil and placed in the cooler to rest. After two hours we removed them from the cooler. The bone came right out and the Pork Butts dang near pulled themselves.
Alright, wipe the drool off your keyboards and put on your bibs. It is time fore the money shots!
Ready, Set, Scroll !!!!!!!
We ate half of this (on sandwiches) it was good. We are going to bust up the other half and make a pot of chili with it.
PULLED PORK BUTTS
The pork was juicy, very tender and delicious. Other than a taste test we didn't eat any of this. We vacuum sealed and froze 2 gallon sized and 2 quart sized bags of this for a future meal. When we use this we will add a North Carolina style finishing/BBQ sauce when reheating.
SLICED BEEF RUMP ROAST
These made some great sandwiches. The beef was perfect. We vacuum sealed and froze 3 quart size bags of this sliced roast for future meals.
I hope you enjoyed the ride!
Dave's Smoked Meat Loaf
Book: Haskett Family Favorites Cookbook
Chapter: Main Dish
2 pounds ground beef
1 pound ground pork
2 envelopes Lipton® Recipe Secrets Onion Soup Mix
2 large eggs scrambled
1 cup Progresso Bread Crumbs Plain
1/4 cup Dale's Seasoning 16 oz.
1/4 cup Lea & Perrins® Original Worcestershire Sauce 10 oz.
1 cup shredded Kraft Cheddar Shredded Cheese
1 tablespoon Tone's® Garlic Powder 19 oz.
1 tablespoon Lousiana® Brand Hot Sauce 6 oz.
2 teaspoons Tony Chachere's® Original Creole Seasoning
1 teaspoon course ground Course Grind Black Pepper
1 teaspoon Tone's® Paprika 18 oz.
1 teaspoon Morton's Kosher Salt
1 teaspoon Tone's® Chili Powder 20 oz.
1 teaspoon oregano leaves
1/4 teaspoon ground cumin
1 cup Hunt's Ketchup
Mix all ingredients except ketchup; Shape into a loaf; Place on a 8x10 cookie cooling rack placed in a small foil pan. Cover tops and sides with ketchup. Smoke at 230°-235° until internal temperature reaches 160° (carry over heat will take it to 165°).
Edited by callahan4life - 4/21/11 at 2:55pm