Meatloaf has never been my favorite dish, but I figured since I’m gonna do it, why not Smoke it up and wow the family. This is a traditional dish with a Smokey flare, to push Back the traditionally boring dish. My local grocery store had briskets on sale, so I had the butcher grind up a whole brisket. This recipe used 4lbs for two loaves so if you are just making 1, half the recipe. This Meatloaf was smoked over oak lump charcoal from B&B charcoal, with post oak wood chunks. This flavor combo is perfect for beef and will elevate the sweet BBQ sauce that is used to glaze.
Smoked Brisket Meatloaf
4lbs ground brisket(the whole thing)
2 eggs
2 tbsp Salt Pepper Onion Garlic blend
1 tbsp Jack Daniel’s Beef Rub
½ sweet Vidalia onion fine diced
1 tbsp minced garlic
Fine minced red and green bell pepper
1 long sleeve Ritz crackers crushed
1 tbsp Worcester sauce
1 tsp coarse ground pepper
BBQ Sauce of choice
In a bowl, mix all the Meatloaf ingredients except the BBQ sauce. Use hands to incorporate ingredients well. Use a loaf pan, lined with parchment paper to mold the meat into loaves. Place in the freezer for 15 minutes to set. Set up a smoker for medium heat, around 300°. Remove from pans and dust with a light layer of your beef rub just for the color. Place the smoker on a wire rack; the goal is to get smoke penetration. After the first 45 minutes, glaze with BBQ sauce. Smoke Smoke until the internal temperature is about 160°. Allow to rest for 10 minutes when you slice and serve. Served over golden garlic mashed potatoes.
If you try this recipe, leave a comment or send me an email about your experience.
This meatloaf was very moist but not too greasy from the brisket fat. A pleasant hint of the oak smoke with a sweet and spicy glaze from my BBQ sauce.
