Thread: Smoked Meatloaf
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Old 11-04-2013, 10:50 AM   #15
is one Smokin' Farker

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Join Date: 07-22-13
Location: Old Church, Virginia

Mine is done by temperature. Ground beef is 160 IT, some may say to pull at 155 or 150 due to them continuing to cook but I don't take a chance. I also smoke a little higher than my other cooks and use a pit temp of 350 or so.

Originally Posted by smokeisgood View Post
I guess I'm looking for a definition of "done". Is it "done" by temperature, and if so what is it? Ground beef is notorious for ecoli....
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