Its a wolf in fatty's clothing! ERRR meatloaf in fatty's clothing
OK, after seeing a smoked meatloaf done by "miller51"earlier this week , I decided what this weekends smoke would be!
Followed a general recipe that was a hybrid between about 4-5 others I read on the site and my own that I use when making a smaller loaf in the oven.
1LB. Ground Chuck 80/20
1LB. Breakfast Sausage (regular, not hot)
Bacon
1/2 Cup Minced White Onion
1/2 Cup Green onion (We cal them Scallion's)
1/4 Cup Celery
1 Cup Bread Crumbs (Corn Bread)
2 Tbsp BBQ Sauce
2 Tbsp Ketchup
1 Tbsp Worcestershire sauce
2-3 Tbsp BBQ Rub (Killer Hogs Barbecue "THE BBQ RUB") Wife wanted less heat, this one seemed a nice option for foods that I cant get away with a bit of heat like a Pork Butt
1/2 Cup Buttermilk
2 Eggs
Saute onions and celery with a Tbsp on olive oil
Mix bread crumbs with buttermilk and eggs
combine all ingredients into large bowl. Do not over mix as advised or your meatloaf will be tough.
It can be placed on smoker at this point as is in a small foil pan, foil boat, grill topper, mesh grill matt, ets. If placed into pan you will get less smoke so pulling it from the pan after it sets, or cutting the sides of the pan open will help get better smoke.
In my case after mixing and shaping into a loaf, I wrapped it in a bacon lattice/weave. (My wife made the weave, and insisted that she get the credit in this post
)
Next I dusted it with a small touch of the BBQ rub
Wrapped it up in plastic wrap to allow the flavors to blend a bit better, then headed out to set up smoker and get it to temp.
Placed it on the smoker at 225, and from seeing others topics it will take approximately 4-5 hours to reach 160.
I will be pulling mine at 150-155 and then letting it rest for 30-45 mins and it will help redistribute the juices and raise the heat a bit.
The bacon weave is ready, and the loaf is set in place.
Got it wrapped and will now put it in plastic wrap for a few.
Once the smoker was up to temp, and I had a nice TBS rolling from my AMNTS 12". NOTE: This time I used gloves, as the burn from last weekend has just now healed
Using a mix of Hickory and Apple pellets from Todd.
Added a bit of apple juice to a small pan, seems to help and I dont have to spray or mop, not sure if its needed on this one or more just for bigger meats, but i didint want to jinx it
Its about an hour and a half in, temp it at 95.
Looking tasty already
I know, peeking isn't smoking!... But I knew the apple juice tray would be about empty and needed to add a bit more.
Ill post back more after its finished.
OK, after seeing a smoked meatloaf done by "miller51"earlier this week , I decided what this weekends smoke would be!
Followed a general recipe that was a hybrid between about 4-5 others I read on the site and my own that I use when making a smaller loaf in the oven.
1LB. Ground Chuck 80/20
1LB. Breakfast Sausage (regular, not hot)
Bacon
1/2 Cup Minced White Onion
1/2 Cup Green onion (We cal them Scallion's)
1/4 Cup Celery
1 Cup Bread Crumbs (Corn Bread)
2 Tbsp BBQ Sauce
2 Tbsp Ketchup
1 Tbsp Worcestershire sauce
2-3 Tbsp BBQ Rub (Killer Hogs Barbecue "THE BBQ RUB") Wife wanted less heat, this one seemed a nice option for foods that I cant get away with a bit of heat like a Pork Butt
1/2 Cup Buttermilk
2 Eggs
Saute onions and celery with a Tbsp on olive oil
Mix bread crumbs with buttermilk and eggs
combine all ingredients into large bowl. Do not over mix as advised or your meatloaf will be tough.
It can be placed on smoker at this point as is in a small foil pan, foil boat, grill topper, mesh grill matt, ets. If placed into pan you will get less smoke so pulling it from the pan after it sets, or cutting the sides of the pan open will help get better smoke.
In my case after mixing and shaping into a loaf, I wrapped it in a bacon lattice/weave. (My wife made the weave, and insisted that she get the credit in this post
Next I dusted it with a small touch of the BBQ rub
Wrapped it up in plastic wrap to allow the flavors to blend a bit better, then headed out to set up smoker and get it to temp.
Placed it on the smoker at 225, and from seeing others topics it will take approximately 4-5 hours to reach 160.
I will be pulling mine at 150-155 and then letting it rest for 30-45 mins and it will help redistribute the juices and raise the heat a bit.
The bacon weave is ready, and the loaf is set in place.
Got it wrapped and will now put it in plastic wrap for a few.
Once the smoker was up to temp, and I had a nice TBS rolling from my AMNTS 12". NOTE: This time I used gloves, as the burn from last weekend has just now healed
Using a mix of Hickory and Apple pellets from Todd.
Added a bit of apple juice to a small pan, seems to help and I dont have to spray or mop, not sure if its needed on this one or more just for bigger meats, but i didint want to jinx it
Its about an hour and a half in, temp it at 95.
Looking tasty already
I know, peeking isn't smoking!... But I knew the apple juice tray would be about empty and needed to add a bit more.
Ill post back more after its finished.
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