Yet another question about meat loaf

Discussion in 'Beef' started by ozark rt, Aug 1, 2009.

  1. ozark rt

    ozark rt Meat Mopper OTBS Member

    Got my first attempt at meat loaf sitting in a disposable pan at 250 right now. My questions are do any of you poke holes in the bottom to drain the juices while cooking? How does not draining vs. draining affect cooking times / internal temps?
     
  2. hoser

    hoser Smoking Fanatic SMF Premier Member

    What I usually do Ozark, is cook the meatloaf for an hour or so, then gently take a pair of scissors, and cut the aluminum foil pan at the corners....slide the meatloaf out onto the grate, and smoke as you would anything else. An hour is usually enought to firm it up, then it will get the full smoke treatment after you remove the pan.

    good luck and good smoking![​IMG]
     
  3. ozark rt

    ozark rt Meat Mopper OTBS Member

    Thanks Hoser sounds like a good idea. Should I spray/mist a meat loaf as it cooks like I do other meats or is it juicy enough that it won't dry out?
     

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