adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Texas Smoked Barbecue Meatloaf
0 Likes
Prep Time:
60 minutes
Cook Time:
360 minutes
Total Time:
420 minutes
Elevate your meatloaf with spicy chile flavors, smoking it over pecan wood for irresistible depth and taste.
Ingredients:
  • 3 tablespoons salt
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried thyme
  • 2 pounds lean ground beef
  • 0.5 cup almond flour
  • 1 green bell pepper, shredded
  • 0.5 yellow onion, shredded
  • 1 fresh jalapeno pepper - stemmed, seeded, and minced
  • 1 egg, beaten
  • 2 cloves garlic, grated
  • aluminum foil pan
  • 1 tablespoon grapeseed oil, or as needed
  • 2 pounds pecan wood chunks, soaked in water
  • 0.5 cup unfiltered apple juice
  • 2 tablespoons apple cider vinegar
  • 1.5 tablespoons bourbon whiskey
  • 1.5 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 0.5 cup water
  • 0.33333334326744 cup ketchup
  • 3 tablespoons apple cider vinegar
  • 1.5 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon fresh lemon juice
  • 0.5 teaspoon honey, or to taste
  • 1 dash liquid smoke
  • 1 pinch ancho chile powder
  • 1 pinch ground black pepper
Instructions:
  • Grind salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until finely powdered. Set aside the rub.
  • In a bowl, gently mix together beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic by hand until loosely combined. Fold in the spice rub mixture until well distributed.
  • Poke holes in the bottom of the aluminum foil pan and grease it with grapeseed oil. Shape the meat mixture into a loaf and transfer it into the pan. Chill in the refrigerator while you set up the smoker.
  • Preheat the smoker to 250 degrees F (120 degrees C) and add a water-filled pan under the grate. Fill the firebox with charcoal and 1 chunk of pecan wood.
  • Add the meatloaf to the sizzling smoker.
  • In a clean spray bottle, mix apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice. Use the apple spray to generously spritz the meatloaf every 30 minutes.
  • Add more charcoal and place a single chunk of pecan wood every 45 minutes to keep the temperature steady. Remember, ground meat absorbs smoke quickly, so stick to one wood chunk at a time. Smoke the meatloaf until it reaches an internal temperature of 130°F (55°C), approximately 2 hours.
  • In a saucepan, mix together water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper over medium-high heat. Bring to a boil, then simmer until reduced for about 20 minutes.
  • Brush the glaze over the entire top and sides of the meatloaf every 30 minutes while smoking until the internal temperature reaches 160 degrees F (71 degrees C), which should take 4 to 5 hours. Let the meatloaf rest for 10 minutes before slicing and serving.

Similar Recipes