Texas Barbecue Meatloaf

READY IN: 6hrs 45mins
YIELD: 1 meatloaf




  • 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.