Prep 45 mins
Cook 6 hrs
It's dishes like this that keep up excited about food. Our love for barbecue at Real Grubbin could be a cause for worry from outsiders. And we also enjoy a great meatloaf. In fact, meatloaf is the epitome of classic home-cooking for us. Because we're no stranger to barbecuing meatloafs (http://realgrubbin.com/beef/smoked-meatloaf-recipe), we started to think about incorporating regional barbecue ingredients into different loafs. For this loaf, we thought of the Texan methodology of barbecue. In the Lone Star State, 'cue means beef, chiles, mops and a hard wood that's gives a neutral smoky flavor. Some may say mesquite, but since we don't want our food tasting like burnt tree sap, we're ignoring that tradition. To keep true to the rest of the method, about the only thing we've done differently is swapped out the brisket for a lean ground beef and added a few aromatics.
- 3 tablespoons salt
- 3 tablespoons black peppercorns
- 1 1⁄2 teaspoons smoked paprika
- 1 tablespoon dried ancho chile powder
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried thyme
- 2 lbs lean ground beef
- 1⁄2 cup walnut flour or 1⁄2 cup almond flour
- 1⁄2 yellow onion, shredded
- 1 green bell pepper, shredded
- 1 fresh jalapeno, stemmed, seeded, minced
- 2 garlic cloves, grated
- 1 whole omega-3 egg, beaten
- 2 lbs pecan wood chunks, soaked in water
- 1⁄2 cup unfiltered apple juice
- 2 tablespoons apple cider vinegar
- 1 1⁄2 tablespoons Bourbon
- 1 1⁄2 tablespoons water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1⁄3 cup organic ketchup
- 3 tablespoons apple cider vinegar
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 teaspoon dried yellow mustard
- 1 teaspoon fresh lemon juice
- 1 dash liquid smoke
- 1 pinch of ancho chile powder
- 2 teaspoons smoked paprika
- 1 pinch red pepper flakes
- 1 pinch ground black pepper
- 1 dash honey
- 1⁄2 cup water
- In a spice grinder, combine the brisket rub ingredients and grind together until a powder is formed.
- In a bowl, place the beef, nut flour, shredded onion, shredded bell pepper, jalapeno, grated garlic and egg.
- Mix lightly with your hands until loosely combined.
- Cover the mixture with enough of the brisket rub to completely coat the outside of the mixture ball.
- Gently fold in the spice rub into the mixture until distributed well throughout.
- Spray a grilling grid (or a foil pan with holes punched in the bottom) with a high temperature oil (grapeseed or safflower).
- Form the meat into a loaf and place on the grilling grid. Chill in the fridge while prepping your smoker.
- Get your smoker up to 250–275 degrees F.
- Place a water-filled pan under the grate where your meatloaf will be placed.
- Once up to temp, place the meatloaf on the grilling grid on the grate directly above the water-filled pan.
- Combine the ingredients for the Apple Spray and place in an all-purpose spray bottle.
- Spray the outside of the loaf well with the Apple Spray every 30 minutes.
- Refill the firebox with charcoal and wood every 45 minutes to maintain your temperature, but only use 1 chunk at a time as ground meat absorbs smoke very easily.
- When the internal temperature of the loaf reaches 130 degrees F, combine the Glaze ingredients in a saucepot.
- Bring the Glaze to a boil over medium-high heat and then reduce to simmer. Cook for 20 minutes until reduced.
- Don't use the Apple Spray anymore and brush the Glaze over the entire top and sides of the meatloaf every 30 minutes.
- Continue smoking until the internal temperature of the meatloaf reaches 160 degrees F, about 6–7 hours.
- Remove from the smoker and let rest 10 minutes before cutting and serving.