Reply to "Whatcha Shackin'?"

idahomikeMember

I did smoked meat loaf on Sunday. I found the recipe on here years ago. Equal parts of ground beef, and Italian sausage. I mixed everything up on Saturday so the flavors would mingle. This ended up being a total of 6.5 pounds. I put them in the smoker with pecan and oak. 210 degrees to 150 degrees IT. Pulled and rested them for 20 minutes and bumped the smoker to 250 degrees. Moped them with BBQ sauce, and back in the smoker for 20 minutes. This is seriously good stuff.

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3/9/2110:34 AM

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