This either came from UFU BBQ,or Juggy D Beerman-graciously posted to Ray basso's forum,a few years back.
Be aware that ground meats will absorb smoke easily.
If you chill the outside of the meatloaf, awhile in the freezer, it helps holding the shape.
Ole Man Jim's Meat Loaf
Yield: 2 large loafs
5 lb Ground chuck roast
2-1/2 lb Ground Pork
2 lg Onions, minced
2 Bell peppers, minced
16 oz Italian seasoned bread crumbs
2 oz Cajun Bbq rub
2 ts Thyme
2 ts Sage
6 lg Eggs, beaten
1/4 c Danny's glaze*
1/4 c Sesame Oil
1/3 c Danny's glaze for topping
GLAZE (Danny's Glaze)
1 c Brown sugar
1/4 c Apple cider vinegar
1/4 c Yellow prepared mustard
DANNY'S GLAZE
Place brown sugar, vinegar and yellow mustard in a small pot and bring to a
simmer (Do not boil.)
MEATLOAF
Thoroughly hand mix first eleven (11) ingredients and form into 2 equal
loaves. Place each loaf into a foil loaf pan and place both into a 275�F
pit for 2-1/2 hours. Remove from pit, brush tops with Danny's glaze and
return to pit for 15 more minutes.
Drain fat from loafs, slice and serve
When I've cooked this I've actually not used a pan at all. I formed into loafs and wrapped tightly with cheesecloth and then into the pit on top of one of those non-stick grill pans. Once the loafs have firmed up I remove the cheesecloth.
You get real good smoke penetration this way and the loaf is not sitting in grease.
You could use either 1/2 hotel pan or a 1.5# loaf pan.
If your pit won't reach 275�,run as hot as it will run.