The trick is to smoke the meat and not make the meat smoke
SMOKED MEATLOAF WITH DR. PEPPER BBQ. SAUCE
Date: February 22, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Dr Pepper BBQ Sauce used:Dr Pepper, cider vinegar, ketchup, black pepper. orange peel, onion powder, garlic powder, soy sauce & worcestershire sauce.
The Dr Pepper was brought to a brisk simmer and reduced to 1/4 it’s original volume.
I am not sure why but reductions always seem to take twice as long as the recipes say. This one was no exception, taking 50 minutes vs, the 25 minutes called for. Not a problem just odd.
The remaining ingredients were added & simmered until the sauce thickened.
The #67 BBQ Rub used: Sugar in the Raw, coffee, kosher salt, black pepper, cayenne pepper, lemon peel, chili powder, garlic powder, onion powder & paprika.
The rub is ready to be mixed.
The finished #67 BBQ Rub.
I used the AR with the oval pizza stone at the 1.5” level for indirect, the 13” s/s drip pan (wrapped in foil) set on 1/2” copper plumbing t shims & the sliding s/s oval grid.
The filling for the meatloaf used sautéed green pepper, onion & garlic. Ater it was done it was allowed to cool.
The ingredients for the meat loaf divided into two portions. The Dr Pepper BBQ sauce, Panko breadcrumbs, #67 rub, table salt, soy sauce, black pepper, eggs, ground beef & the sautéed veggies. I made two loaves.
The ingredients for one of the loaves were placed in a non-reactive bowl…
…and were combined…
…and finally were placed into loaf pans & are on the BGE cooking at 235 degrees indirect using Jack Daniels oak chips for wood smoke.
After the loaves cooked for 45 minutes & were partially formed, the loaves were turned out of the pan so they could get better exposure to the smoke. I am using my Maverick ET-732 to monitor temps.
The loaves have reached an internal temperature of 155 degrees & ready to come off the BGE. They rest, tented in foil for 15 minutes before carving.
The meatloaf was moist inside & had a nice smoke ring.
The meatloaf was served with some Twice-Smoked Cheesy Potatoes & my mom made some Green Beans & Bacon.
I carved one loaf for immediate consumption & the other I kept whole & later divided up among my guests to take home for leftovers.
The meatloaf had wonderful flavor & the smoke flavor really puts it over the top in my opinion.
The meatloaf was served along with some of the leftover Dr Pepper BBQ sauce for dipping. IT really went well with the meatloaf. Next time I will make more, I cut the recipe in half which was a mistake.
This was a wonderful mix of comfort food & BBQ at their best.
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Smoked meatloaf is one of the best reasons for having a smoker. I had no idea how great it was until I tried it. Everyone told me to make at least 2 because people are going to want more and it makes great leftovers. This was Dr. BBQ's take on smoked meatloaf complete with a homemade spice rub and BBQ sauce. This was a bit of a back to basics meatloaf. It seams these days that meatloaf must have at least 3 meats and 20-30 ingredients. One of the things that appealed to me about this meatloaf how it used a few simple but tasty ingredients. Rather than having 20-30 ingredients competing for attention. This meatloaf did not disappoint it had great flavor and coupled with the remaining BBQ sauce, which I used as a dipping sauce, it was a real tasty combination. The first loaf was fully consumed and the second disappeared fast as people wanted to take home the leftovers. In retrospect I should have made three.