Today I smoked my first meatloaf. Publix had a package with hamburger and sausage. I used Jeff's recipe here http://www.smoking-meat.com/meat-loaf-recipe.html I smoked at 240* with hickory for 4 hours until an internal temperature of 170*
As soon as I put it on the smoker the wind kicked up and a little rain came. Luckily it didn't last very long. I was going to make 2 but just did 1, the reason the ingredients are doubled in the first picture.
Mixed up and ready for the smoker.
Added a little salt and pepper on top.
On smoker.
4 hours ready to come off.
Ready to slice.
Little smoke ring.
Ready to eat.
As soon as I put it on the smoker the wind kicked up and a little rain came. Luckily it didn't last very long. I was going to make 2 but just did 1, the reason the ingredients are doubled in the first picture.
Mixed up and ready for the smoker.
Added a little salt and pepper on top.
On smoker.
4 hours ready to come off.
Ready to slice.
Little smoke ring.
Ready to eat.
