Smoked Barbecue Meatloaf from Texas

Ingredients

• Brisket Rub:
• 3 tablespoons salt
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• Meatloaf:
• ½ cup almond flour
• 1 green bell pepper, shredded
• 1 fresh jalapeno pepper - stemmed, seeded, and minced
• 1 egg, beaten
• aluminum foil pan
• 1 tablespoon grapeseed oil, or as needed
• 2 pounds pecan wood chunks, soaked in water
• Apple Spray:
• ½ cup unfiltered apple juice
• 2 tablespoons apple cider vinegar
• 1 ½ tablespoons bourbon whiskey
• 1 ½ tablespoons water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• Glaze:
• 2 teaspoons smoked paprika
• 1 teaspoon dry mustard
• 1 pinch ancho chile powder
• 1 pinch ground black pepper

Step 1

Grind together the salt, cayenne, garlic powder, cumin, Mexican oregano, and thyme until you get a fine powder. Set that spice mix aside for now. In a big bowl, combine the beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic. Use your hands to gently mix everything until it’s just combined, then fold in the spice rub so it’s evenly distributed.

Step 2

Poke some holes in the bottom of an aluminum foil pan and give it a good coat of grapeseed oil. Shape the meat mixture into a loaf and place it in the pan. Pop it in the fridge while you get your smoker ready. Heat your smoker to about 250°F, and set a pan of water under the grate where the meatloaf will go. Load the firebox with charcoal and add one chunk of pecan wood for that smoky flavor.

Step 3

Place the meatloaf in the smoker, and mix together the apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a spray bottle. Every 30 minutes, give the outside of the meatloaf a good spritz with this mix to keep it moist and flavorful. Keep an eye on the firebox, adding more charcoal and a chunk of pecan wood every 45 minutes to maintain the heat—remember, a little wood goes a long way with ground meat.

Step 4

After about 2 hours, when the internal temperature hits 130°F, switch gears and make the glaze. Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan. Bring it to a boil, then simmer until it thickens, about 20 minutes. Stop spraying the apple mixture and start brushing this glaze all over the meatloaf every 30 minutes.

Step 5

Keep smoking the meatloaf until it reaches 160°F inside, which should take another 4 to 5 hours. When it’s done, take it out and let it rest for 10 minutes before slicing and serving.