MeatLoaf Fatty On A WSM 18.5" (Pics / First Time)

the_doc · 11-25-2013, 01:13 PM

Thought I would share with you guys my weekend BBQ. Pulled out my new WSM 18.5" and Thermoworks TW8060 for a learning smoke on a Meatloaf Fatty.

The Prep
Laid out a first layer of Beef

Followed by Bacon

Followed by Breakfast Sausage

Then Some Cheese

Rolled it all up

For the Log

The Smoke
First things first. I lit the charcoal with a Weber chimney and Benzo torch. It was about 75% Full, and I dumped it on top of a heathly full Chimney of Unlit charcoal with Weber Mesquite Chips through-out. I completely spaced out on foiling AND filling the pan with water and continued to let it settle into a 230ish temp. I didn't actually realize my mistake until I started hearing the grease drippings onto the hot pan.

(I poked a bunch of holes in the foil wrap to begin with)

Upon first opening I put a small amount of water in just to battle the mess the grease was going to make in the pan - and continued the smoke.

I had trouble holding temps in the first hour or so, but it eventually settled into a low 230 range. (it started pretty high). Outside temp was about 20 deg...

When I figured I'd have an hour remaining, I sauced it up with some BBQ sauce I put together the night before.

I pulled it off after about 4 hours and 160 deg internal temp. I was planning on a faster smoke but after I tried to get the initial high temps under control, I ended up at a much lower cooking temp than intended. Turned out ok for a first go round, except the taste was overly salty - probably due to the bacon and the rub. (commercial rub) Here she was when I ate it:

PatAttack · 11-25-2013, 01:33 PM

Keep working at it! Don't get frustrated.

You'll find what your taste buds like, eventually.

grillinguy247 · 11-25-2013, 01:37 PM

Food looks great. Fyi bacon and sausage provides enough salt. Sometimes just using a few of your own seasonings is the best.

Big George's BBQ · 11-25-2013, 01:54 PM

Definately sounds interesting

the_doc · 11-25-2013, 02:02 PM

Yup didn't think about the high sodium of Breakfast Sausage + Bacon + Rub, got a little out of control there for sure.

Another thought is that the bacon on the inside didn't really add anything, in fact since it wasn't crispy it prolly DE-tracted. I prolly wouldn't put bacon on the inside again.

PatAttack · 11-25-2013, 02:08 PM

Yep, wrap the outside with bacon next time!

sliding_billy · 11-25-2013, 02:20 PM

I'd eat that.

lantern · 11-25-2013, 02:27 PM

I'd put the bacon on the outside, but if ya really want it inside, IMO it works much better to pre cook the bacon before you roll it inside.

11-25-2013, 01:13 PM	#1
the_doc Found some matches. Join Date: 11-21-13 Location: Chelsea, MI	MeatLoaf Fatty On A WSM 18.5" (Pics / First Time) Thought I would share with you guys my weekend BBQ. Pulled out my new WSM 18.5" and Thermoworks TW8060 for a learning smoke on a Meatloaf Fatty. The Prep Laid out a first layer of Beef Followed by Bacon Followed by Breakfast Sausage Then Some Cheese Rolled it all up For the Log The Smoke First things first. I lit the charcoal with a Weber chimney and Benzo torch. It was about 75% Full, and I dumped it on top of a heathly full Chimney of Unlit charcoal with Weber Mesquite Chips through-out. I completely spaced out on foiling AND filling the pan with water and continued to let it settle into a 230ish temp. I didn't actually realize my mistake until I started hearing the grease drippings onto the hot pan. (I poked a bunch of holes in the foil wrap to begin with) Upon first opening I put a small amount of water in just to battle the mess the grease was going to make in the pan - and continued the smoke. I had trouble holding temps in the first hour or so, but it eventually settled into a low 230 range. (it started pretty high). Outside temp was about 20 deg... When I figured I'd have an hour remaining, I sauced it up with some BBQ sauce I put together the night before. I pulled it off after about 4 hours and 160 deg internal temp. I was planning on a faster smoke but after I tried to get the initial high temps under control, I ended up at a much lower cooking temp than intended. Turned out ok for a first go round, except the taste was overly salty - probably due to the bacon and the rub. (commercial rub) Here she was when I ate it: __________________ 18.5" WSM / Thermoworks TW8060

11-25-2013, 01:33 PM	#2
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Keep working at it! Don't get frustrated. You'll find what your taste buds like, eventually. __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

11-25-2013, 01:37 PM	#3
grillinguy247 is one Smokin' Farker Join Date: 09-17-13 Location: Murrieta California Name/Nickname : Chad	Food looks great. Fyi bacon and sausage provides enough salt. Sometimes just using a few of your own seasonings is the best. __________________ Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad

11-25-2013, 01:54 PM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Definately sounds interesting __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-25-2013, 02:02 PM	#5
the_doc Found some matches. Join Date: 11-21-13 Location: Chelsea, MI	Yup didn't think about the high sodium of Breakfast Sausage + Bacon + Rub, got a little out of control there for sure. Another thought is that the bacon on the inside didn't really add anything, in fact since it wasn't crispy it prolly DE-tracted. I prolly wouldn't put bacon on the inside again. __________________ 18.5" WSM / Thermoworks TW8060

11-25-2013, 02:08 PM	#6
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Yep, wrap the outside with bacon next time! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

11-25-2013, 02:20 PM	#7
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I'd eat that.

11-25-2013, 02:27 PM	#8
lantern is Blowin Smoke! Join Date: 12-16-07 Location: Marion,NC	I'd put the bacon on the outside, but if ya really want it inside, IMO it works much better to pre cook the bacon before you roll it inside.