Though I'd do another play by play Q-view

[johnd49455]

Today I'm doing a meat loaf.

2# hamburger 1# breakfast sausage

smoker getting ready

 

[blackhawk19]

Looks goods, what kind of cheese?

 

[johnd49455]

Mexican blend inside, Esco (whatever that is) it is white almost like swiss. (dollar store special that needed to get used up) under the bacon.

 

[johnd49455]

OK it's on & smoking

So it is my 1st meatloaf.

I was thinking smoke @ 200 - 225*

taking it to an internal temp of 165 or 170*

Sound good

 

[meowey]

Meatloaf would be good at 160F.

Take care, have fun, and do good!

Regards,

Meowey

 

[johnd49455]

haven't had to mop the meat so haven't been able to give hour by hour Q-view

like with my ribs yesterday.

It has been 4 1/4 hours on so the finised Q-view is coming soon. it is @ 145* now

 

[johnd49455]

Over 6 hours for a 3# meat loaf I can't believe it

Here it is ready to pull off.



& ready to wrap & rest

 

[johnd49455]

finally time to eat

& IT WAS GOOD

 

[deejaydebi]

Just good?

It looks fabulas!

 

[johnd49455]

Yes it was fabulas notice the CAPS

I also had 1 little Asian Hot pepper, a little of my rib rub, some cumin, & some fresh sage right from the growing plant.

I took the leftovers to work today & my CSR tried a piece & said every time I bring meat in it is so good, you should sell the stuff.

 

[ron50]

Nice meatloaf! Nice and juicy.

 

[deejaydebi]

Oh John ... I tried your plastic wrap before the tin foil wrap thing and it does work great! I pulled a few ribs last night a tad early for tonights supper and heated them in the oven ... there's almost as much juice in the foil as a brisket. I actually forgot so I put the plastic on the outside of the foil - still worked great! Thanks for the tip!