The BEST Smoked BBQ Meatloaf on a Pellet Grill
I Couldn’t Believe How Amazing This Tasted!
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Introduction
This smoked barbecue meatloaf that's going to be absolutely delicious. Let's dive right into it! In this video, we're upping our game with a homemade smoked barbecue meatloaf. It's been about three years since I've tackled smoked meatloaf, and I think it's high time we revisit this classic with a twist.
For today's meatloaf, we're going all out by grinding our own meat—a mix of brisket, chuck roast, and short ribs. This isn't your ordinary meatloaf mix.
Grinding the Meat: We started with a prime-grade brisket from Costco, around 17.7 lbs, and thoroughly trimmed it. Grinding your own meat takes this dish to another level, allowing you to control the fat content and quality. I learned from past experiences to trim the fat more aggressively to avoid overly fatty ground meat. After trimming, we cut the meat into chunks and froze them for about 35 minutes to get them firm but not fully frozen.
We did the same prep for the chuck roast and short ribs, ensuring high-quality fat and lean mix before grinding. All parts of the grinder were also placed in the freezer to keep everything cold and safe during the grinding process.
We used a coarse 10 mm die for the initial grind, mixing the types of meat as they were fed into the grinder to distribute the different flavors and textures evenly. After the first grind, we mixed the meat thoroughly and then switched to a finer 6 mm die for a second pass, creating a perfect ground meat texture for burgers or, in this case, meatloaf.
Forming the Meatloaf: Instead of shaping the meatloaf by hand, we packed the mixed meat into a pan with a built-in rack to allow fat to drain off during cooking. This ensured a crispy exterior without the meat sitting in fat.
Smoking the Meatloaf: I fired up the Yoder Smokers YS640s and chose Bear Mountain Bourbon barbecue pellets for their unique flavor. I also added some cherry wood chips for an extra layer of smoke, complementing the beef wonderfully.
Cooking: The meatloaf was smoked at 250°F. After about 2 hours, I checked the internal temperature with my ChefsTemp X10 (Save 25% with code: RUMANDCOOK). I decided to increase the smoker's temperature to 350°F to apply the glaze I made from smoked ketchup, enhancing the meatloaf with a tangy, smoky sweetness that only homemade ketchup can provide.
Glazing: The glaze was a simple mix of smoked ketchup, brown sugar, apple cider vinegar, and a touch of garlic and onion powder, heated until the sugar dissolved and the mixture thickened slightly.
Final Steps: After glazing, I let the meatloaf cook until it reached the perfect internal temperature of 160°F. It rested for a few minutes before slicing to ensure it retained all its juicy flavors.
This smoked barbecue meatloaf was phenomenal. The homemade ground meat mix significantly improved the flavor and texture. The smoked ketchup glaze added the perfect touch of sweetness and smokiness. It's a reminder of how a classic dish can be transformed with creativity and effort.
So, if you ever thought about grinding your meat or smoking a meatloaf, I highly recommend giving it a try. It's a game-changer! Thanks for tuning in, and don't forget to like, subscribe, and hit that bell icon for more delicious barbecue adventures from the patio. See you next time!
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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