Started with 3 lbs ground beef,added some Moore's,soy,BP,onion, worsty, and some velveeta chunks.
Smoked with pecan and RO lump @ 250º-265º till internal temp of 160º
Into the loaf pan
I smoked for 1½ hrs just to get the loaf to hold its shape.
Took it out of the pan to finish smokin'
It tasted great!
I had some taters i dug from the garden, (meat & taters)
Here's a pic for Bear.....Bear-veiw!
Thanks for checkin' out my Loaf