Texas Barbecue Meatloaf
photo by RealGrubbin
- Ready In:
- 6hrs 45mins
- 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.
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