Smoking a 5lb Meatloaf today

Boomshakalaka · 12-06-2013, 11:08 AM

I am planning on making a traditional meatloaf with a bunch of goodies inside as well as a little of my brisket injection added to it and brisket rub to give it a little extra bbq kick. I'm also going to parrtially wrap it with bacon. The plan is to throw it on the stick burner at around 275 till she hits 165. Sometimes I add milk to my recipe to make it a little mushy and help form it. That being said, you think the milk is a bad idea cooking it at that temp?

Thanks fellas

Fwismoker · 12-06-2013, 11:21 AM

You can take it out it out a little sooner say 160 if it's set up good. Ground beef only has to go to 160 IT.

caseydog · 12-06-2013, 11:24 AM

I use one egg per pound of meat as my "liquid." Eggs and bread crumbs make a great binder.

CD

Grain Belt · 12-06-2013, 11:28 AM

I have done quite a few meatloaves in the size you mention. I free form the meatloaf and then place on top of foil with cuts in it to let the grease drip down. I think any oven recipe you enjoy works well. I agree with the previous post of a 155-160 pullof the smoker and then rest a few. I haven't used milk in mine. I use bread crumbs, eggs, and some grated cheese as my binder. I also like to mix in 1/3 ground pork in my loaves for the moisture and flavor.

Boomshakalaka · 12-06-2013, 11:31 AM

I am using crushed Ritz crackers and eggs for my binder. I'm just worried about the milk turning due to such a low cooker temp.

Humble Soul · 12-06-2013, 02:13 PM

I used to use regular breadcrumbs, but now I use panko, Japanese style. And I don't use any milk in my meatloaf either.

Skidder · 12-06-2013, 02:32 PM

Just remember to go easy on the smoke. Ground beef and poultry suck smoke like a sponge.

RevZiLLa · 12-06-2013, 10:19 PM

Heed the advice to put it on foil with cuts for the juices to flow. My first one was just on the grid. It kinda... settled down onto the wire grid and I ended up with a meatloaf encased grate

popeye · 12-06-2013, 10:38 PM

take a foil bread pan .put holes in the bottom for the juices to flow. Then when it is solid take it out and finish to 150 . By the way i use panko and eggs for a binder .

Boomshakalaka · 12-07-2013, 11:00 AM

12-06-2013, 11:08 AM	#1
Boomshakalaka Is lookin for wood to cook with. Join Date: 09-27-13 Location: Lagrange, Georgia	Smoking a 5lb Meatloaf today I am planning on making a traditional meatloaf with a bunch of goodies inside as well as a little of my brisket injection added to it and brisket rub to give it a little extra bbq kick. I'm also going to parrtially wrap it with bacon. The plan is to throw it on the stick burner at around 275 till she hits 165. Sometimes I add milk to my recipe to make it a little mushy and help form it. That being said, you think the milk is a bad idea cooking it at that temp? Thanks fellas

12-06-2013, 11:21 AM	#2
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	You can take it out it out a little sooner say 160 if it's set up good. Ground beef only has to go to 160 IT. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

12-06-2013, 11:28 AM	#4
Grain Belt is one Smokin' Farker Join Date: 11-11-09 Location: Northern MN	I have done quite a few meatloaves in the size you mention. I free form the meatloaf and then place on top of foil with cuts in it to let the grease drip down. I think any oven recipe you enjoy works well. I agree with the previous post of a 155-160 pullof the smoker and then rest a few. I haven't used milk in mine. I use bread crumbs, eggs, and some grated cheese as my binder. I also like to mix in 1/3 ground pork in my loaves for the moisture and flavor.
	1 members found this post helpful.

12-06-2013, 02:13 PM	#6
Humble Soul Full Fledged Farker Join Date: 09-13-13 Location: Honolulu, HI	I used to use regular breadcrumbs, but now I use panko, Japanese style. And I don't use any milk in my meatloaf either. __________________ [kalani]

12-06-2013, 10:19 PM	#8
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	Heed the advice to put it on foil with cuts for the juices to flow. My first one was just on the grid. It kinda... settled down onto the wire grid and I ended up with a meatloaf encased grate __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

12-06-2013, 11:24 AM	#3
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I use one egg per pound of meat as my "liquid." Eggs and bread crumbs make a great binder. CD

12-06-2013, 11:31 AM	#5
Boomshakalaka Is lookin for wood to cook with. Join Date: 09-27-13 Location: Lagrange, Georgia	I am using crushed Ritz crackers and eggs for my binder. I'm just worried about the milk turning due to such a low cooker temp.

12-06-2013, 02:32 PM	#7
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Just remember to go easy on the smoke. Ground beef and poultry suck smoke like a sponge.

12-06-2013, 10:38 PM	#9
popeye is one Smokin' Farker Join Date: 01-08-13 Location: michigan	take a foil bread pan .put holes in the bottom for the juices to flow. Then when it is solid take it out and finish to 150 . By the way i use panko and eggs for a binder . __________________ I'm Al brinkman smoky mountin vertical . cobb grill smoky joe

12-07-2013, 11:00 AM	#10
Boomshakalaka Is lookin for wood to cook with. Join Date: 09-27-13 Location: Lagrange, Georgia