Lay the meat onto a cookie sheet and press it out flat.
Evenly layer all of the ingredients except for the barbecue sauce on top of the meat.
Roll the meat and ingredients up and press it gently into a loaf shape.
Place the meatloaf "dough" into a loaf pan or a loaf shaped bowl and into the fridge for at least an hour or longer.
Get the smoker ready by preheating it to 225-240°F using indirect heat.
When the smoker is ready, remove the meatloaf from the bowl and onto a cooling rack or Weber grill pan.
Place the rack on top of another pan so the grease can drain away and be caught by the pan. This prevents the meatloaf from sitting in grease and getting soggy.
Use pecan, hickory or cherry wood for smoke and let the meatloaf cook for 3-4 hours or until it reaches 160 in the center as measured by a digital meat thermometer.
Top the meatloaf with barbecue sauce about 30 minutes before it is finished cooking.
Let the meatloaf rest for 7-10 minutes then slice into ½ to ¾ inch servings.