The chickens are still on the smoker. Family wanted dinner. So... we ate meatloaf.
Thgis was a real basic meatloaf recipe because I wanted to see what the smoke added. It wasn't overly smokey and the smoke taste almost waited until you swallowed it before making itself known. It did leave a little tingle on my lips, but my wife, who is NOT a huge fan of things that are too smokey liked it. Next one won't be 3 pounds. The 3 of us only ate half of the meatloaf and my son can eat. :)
This was :
2 pounds of 90/10 ground beef
1 pound of ground pork
1 fist-sized onion chopped fine
1/2 of a red bell pepper (all I had left) chopped fine
1 cup of milk
1 cup of Panko bread crumbs
1/2 tsp of sage
1 tsp dry mustard
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1/4 cup of Worchestershire sauce
I think that's about it. Pretty mild mix.
6 and 3/4 hours at 240-ish smoker temp running smoke about 90% of the time (I let the hickory finish at the end because I was changing to apple for the chickens). Pulled at 160 IT, wrapped in foil and towels and it sat a good hour or so before I sliced it.
The chickens are at 153 IT as I type this. Smoker now running at 325 with apple chunks.