Texas Barbecue Meatloaf
photo by RealGrubbin
- Ready In:
- 6hrs 45mins
- Ingredients:
- 35
- Yields:
-
1 meatloaf
- Serves:
- 7-8
ingredients
-
Brisket Rub
- 44.37 ml salt
- 44.37 ml black peppercorns
- 7.39 ml smoked paprika
- 14.79 ml dried ancho chile powder
- 9.85 ml cayenne pepper
- 9.85 ml garlic powder
- 4.92 ml cumin
- 4.92 ml dried Mexican oregano
- 4.92 ml dried thyme
-
Meatloaf
- 907.18 g lean ground beef
- 118.29 ml walnut flour or 118.29 ml almond flour
- 1 yellow onion, shredded
- 1 green bell pepper, shredded
- 1 fresh jalapeno, stemmed, seeded, minced
- 2 garlic cloves, grated
- 1 whole omega-3 egg, beaten
- 907.18 g pecan wood chunks, soaked in water
-
Apple Spray
- 118.29 ml unfiltered apple juice
- 29.58 ml apple cider vinegar
- 22.18 ml Bourbon
- 22.18 ml water
- 14.79 ml Worcestershire sauce
- 14.79 ml fresh lemon juice
-
Glaze
- 78.78 ml organic ketchup
- 44.37 ml apple cider vinegar
- 22.18 ml Worcestershire sauce
- 4.92 ml dried yellow mustard
- 4.92 ml fresh lemon juice
- 0.25 ml liquid smoke
- 0.25 ml of ancho chile powder
- 9.85 ml smoked paprika
- 0.25 ml red pepper flakes
- 0.25 ml ground black pepper
- 0.25 ml honey
- 118.29 ml water
directions
- 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.
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