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Butts, Rump and Loaf with Q-View AND NOW WITH Q-VIDEO


Meat Mopper
Joined Jan 20, 2011
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.


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.


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[emoji]174[/emoji] 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[emoji]174[/emoji] Original Worcestershire Sauce 10 oz.
1 cup shredded Kraft Cheddar Shredded Cheese
1 tablespoon Tone's[emoji]174[/emoji] Garlic Powder 19 oz.
1 tablespoon Lousiana[emoji]174[/emoji] Brand Hot Sauce 6 oz.
2 teaspoons Tony Chachere's[emoji]174[/emoji] Original Creole Seasoning
1 teaspoon course ground Course Grind Black Pepper
1 teaspoon Tone's[emoji]174[/emoji] Paprika 18 oz.
1 teaspoon Morton's Kosher Salt
1 teaspoon Tone's[emoji]174[/emoji] 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°).

Last edited:


Master of the Pit
OTBS Member
Joined Apr 19, 2010
Wow!   That's a lot of smokey goodness!!  Smoked meatloaf is the bomb.  I would never have thought I could improve my wife's fabulous meatloaf -- until I smoked it!  Blew our doors off!  I agree with you: if you fire the smoker, fill er up!!!!




Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
All looks great. Thanks for the qveiw........ Meatloaf is a deffinate on my list. Had pineywoods meatloaf at the N florida gathering and it was awesome.......


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Great job there David. Looks like you & your son put out quite a meal. The meatloaf looked absolutely delicious!

chef willie

Master of the Pit
OTBS Member
Joined Dec 31, 2010
Nice job on everything...that Lang is sure a sweet looking rig....


Smoke Blower
Joined May 7, 2008
Everything looked great!  I cant wait to order my Lang, you are my litmus test as I am watching everything you post!  So uh, when ya gonna take the leap and do a brisket????


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
The video is a nice touch David. 


Smoke Blower
Joined Mar 17, 2011
think i  may have to do a video too....lol....thats a good thing to start. it will give a personal touch.

looks good

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