My amazing jalapeno buttermilk planked smoked meatloaf is just what the doctor ordered for your tastebuds and you will be mesmerized by how good it is made in your smoker.
Course Meatloaf
Cuisine Barbecue
Prep Time 20 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 4-6
Author Jeff Phillips
Ingredients
1-1/3lbsground beefI use 85/15 or 90/10
⅔lbhot breakfast sausageground
2eggsbeaten
1cupbuttermilk
3TBSonionschopped
4TBSpickled jalapenoschopped
¾cupbread crumbs
3TBSof Jeff's original rub
3TBSof Jeff's original barbecue sauce
1plank of woodcedar, oak, maple, etc.
Instructions
Place the ground beef, sausage, bread crumbs, jalapeños, onions, buttermilk, eggs and Jeffs' original rub into a large bowl and combine.
Remove the meatloaf mixture and form it into a loaf that is rectangular in shape and about 2 to 3 inches thick on top of a wood plank.
This can be made in advance if you wish and put into the fridge until you are ready to smoke it.
Set up your smoker for cooking at 225-240°F with indirect heat. If your smoker has a water pan, fill it up.
Place the plank with the meatloaf on the smoker grate and cook with smoke until the internal temperature of the meatloaf reads 160°F as measured by a digital probe meat thermometer.
About 30 minutes before the meatloaf is finished cooking, add a layer of Jeff's original barbecue sauce to the top and sides of the meatloaf.
When the meatloaf is finished cooking, remove it from the smoker.