Texas Barbecue Meatloaf

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• 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

Recipe

• 1 in a spice grinder, combine the brisket rub ingredients and grind together until a powder is formed.
• 2 in a bowl, place the beef, nut flour, shredded onion, shredded bell pepper, jalapeno, grated garlic and egg.
• 3 mix lightly with your hands until loosely combined.
• 4 cover the mixture with enough of the brisket rub to completely coat the outside of the mixture ball.
• 5 gently fold in the spice rub into the mixture until distributed well throughout.
• 6 spray a grilling grid (or a foil pan with holes punched in the bottom) with a high temperature oil (grapeseed or safflower).
• 7 form the meat into a loaf and place on the grilling grid. chill in the fridge while prepping your smoker.
• 8 get your smoker up to 250–275 degrees f.
• 9 place a water-filled pan under the grate where your meatloaf will be placed.
• 10 once up to temp, place the meatloaf on the grilling grid on the grate directly above the water-filled pan.
• 11 combine the ingredients for the apple spray and place in an all-purpose spray bottle.
• 12 spray the outside of the loaf well with the apple spray every 30 minutes.
• 13 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.
• 14 when the internal temperature of the loaf reaches 130 degrees f, combine the glaze ingredients in a saucepot.
• 15 bring the glaze to a boil over medium-high heat and then reduce to simmer. cook for 20 minutes until reduced.
• 16 don't use the apple spray anymore and brush the glaze over the entire top and sides of the meatloaf every 30 minutes.
• 17 continue smoking until the internal temperature of the meatloaf reaches 160 degrees f, about 6–7 hours.
• 18 remove from the smoker and let rest 10 minutes before cutting and serving.