SmokinAl
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We make this all the time, but this time I changed a couple of things in the recipe & really like this one.
Here is the new recipe, now remember it's just Judy & I so this is a small meatloaf. But you big eaters can certainly scale it up.
My favorite meatloaf
1 lb ground brisket
1 lb ground Hot Italian sausage
1 cup crushed Ritz crackers
3 large or extra large eggs
1 pablano pepper chopped
1 whole med to large onion chopped
1 ½ TBS granulated garlic
1 tsp Sea salt
1 ½ tsp smoked paprika
2 tsp worsty sauce
2 tsp Tabasco sauce or hot sauce of your choice
½ cup ketchup or BBQ sauce
1 can French onion soup.
Combine all the ingredients, except the ketchup & onion soup.
Form a log & wrap in saran wrap like a fattie, overnight.
I like to go 24 hours.
Unwrap meatloaf & put it in a pan with a grate in the bottom.
Pour Onion soup over the top of the meat loaf
Put in smoker at 250 until it gets to an IT of 145.
Then put Ketchup or BBQ sauce on top & let it go to an IT of 160. Then rest it while you make the gravy
Take the drippings in the pan & de-fat them & make your favorite gravy with them. We like ours with garlic mashed potatoes. This is a perfect size loaf for just Judy & I, but you can double or triple it if you have a big family.
The only problem we encountered was there was too much grease in the pan to make any gravy, but it was still delicious.
Here's some photo's:
I used a combo of hickory & mesquite, pretty small splits, cause thee weather is so hot it doesn't take much of a fire to hold 250 degrees.
I mixed the meatloaf the morning before & wrapped it tight in saran wrap, so it would hold it's shape & give the flavors a chance to meld together.
Next morning into a pan with a grate in the bottom.
Then I poured the French onion soup over the top.
And into the smoker at 250.
It took about 3 hours to get to 145, that's when I brushed some ketchup on top. You could definitely use BBQ sauce at this point, but I just love Ketchup on my meatloaf.
Took about 1 more hour to get to 160. and had a nice color on it.
Covered it with foil to rest for about 1 hour, then onto a plate, with a bit more ketchup.
Skiced it in half to see what we had.
There is a bit of a smoke ring, but not as much as I was expecting. Sliced it up with some garlic mashed potato's. Sure wish the gravy thing had worked out. But the flavor of the combo of brisket & Hot Italian sausage is hard to beat! A little more ketchup helped too!
This will definitely be my go to meatloaf recipe from now on, I really don't know what I would change, & already got orders from the boss, not to change a thing.
Thanks for looking guys!!
Al
Here is the new recipe, now remember it's just Judy & I so this is a small meatloaf. But you big eaters can certainly scale it up.
My favorite meatloaf
1 lb ground brisket
1 lb ground Hot Italian sausage
1 cup crushed Ritz crackers
3 large or extra large eggs
1 pablano pepper chopped
1 whole med to large onion chopped
1 ½ TBS granulated garlic
1 tsp Sea salt
1 ½ tsp smoked paprika
2 tsp worsty sauce
2 tsp Tabasco sauce or hot sauce of your choice
½ cup ketchup or BBQ sauce
1 can French onion soup.
Combine all the ingredients, except the ketchup & onion soup.
Form a log & wrap in saran wrap like a fattie, overnight.
I like to go 24 hours.
Unwrap meatloaf & put it in a pan with a grate in the bottom.
Pour Onion soup over the top of the meat loaf
Put in smoker at 250 until it gets to an IT of 145.
Then put Ketchup or BBQ sauce on top & let it go to an IT of 160. Then rest it while you make the gravy
Take the drippings in the pan & de-fat them & make your favorite gravy with them. We like ours with garlic mashed potatoes. This is a perfect size loaf for just Judy & I, but you can double or triple it if you have a big family.
The only problem we encountered was there was too much grease in the pan to make any gravy, but it was still delicious.
Here's some photo's:
I used a combo of hickory & mesquite, pretty small splits, cause thee weather is so hot it doesn't take much of a fire to hold 250 degrees.
I mixed the meatloaf the morning before & wrapped it tight in saran wrap, so it would hold it's shape & give the flavors a chance to meld together.
Next morning into a pan with a grate in the bottom.
Then I poured the French onion soup over the top.
And into the smoker at 250.
It took about 3 hours to get to 145, that's when I brushed some ketchup on top. You could definitely use BBQ sauce at this point, but I just love Ketchup on my meatloaf.
Took about 1 more hour to get to 160. and had a nice color on it.
Covered it with foil to rest for about 1 hour, then onto a plate, with a bit more ketchup.
Skiced it in half to see what we had.
There is a bit of a smoke ring, but not as much as I was expecting. Sliced it up with some garlic mashed potato's. Sure wish the gravy thing had worked out. But the flavor of the combo of brisket & Hot Italian sausage is hard to beat! A little more ketchup helped too!
This will definitely be my go to meatloaf recipe from now on, I really don't know what I would change, & already got orders from the boss, not to change a thing.
Thanks for looking guys!!
Al