Thanks to Kathryn for the inspiration, I smoked my first meatloaf today. The cook time was 1:25 with the PBC settling in about 295 until the meat started dripping then settling in at 302 after that. I did crack the lid initially to get the temp up to 325. That meatloaf was amazing, great smoke flavor( pecan chunks), seasoned well and very moist. I made the loaf with 2 lbs. of ground chuck 80/20 and covered it with center cut bacon. For the seasonings I didn't measure but used what I thought I needed for 2 lbs of the following:
Louisiana brand cajun seasoning
McCormick's garlic and Herb seasoning
Onion Powder
Salt and Pepper
Wet Ingredients:
4 TBSP of chili sauce
1/3 cup of whole milk
1 egg beaten
Then I added what I needed of Progresso Garlic and Herb bread crumbs. I don't think we'll be having meatloaf in the oven again . I did crisp the bacon under the broiler for a little over a minute after it was done.
Going in the PBC

Meatloaf at 130

Done at 160

Sliced and ready to eat

Louisiana brand cajun seasoning
McCormick's garlic and Herb seasoning
Onion Powder
Salt and Pepper
Wet Ingredients:
4 TBSP of chili sauce
1/3 cup of whole milk
1 egg beaten
Then I added what I needed of Progresso Garlic and Herb bread crumbs. I don't think we'll be having meatloaf in the oven again . I did crisp the bacon under the broiler for a little over a minute after it was done.
Going in the PBC
Meatloaf at 130
Done at 160
Sliced and ready to eat
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