Smoked BBQ Brisket Meatloaf

Meatloaf is high on the list of the ultimate comfort food. In this recipe we get rid of the school cafeteria nasty-loaf and make a mouthwatering bbq style meatloaf using our brisket trimmings.

YouTube Instructional: https://youtu.be/OCcwzD1IlpU

Ingredients:

2 Lb Ground Brisket (appx 70-30%)
2 Eggs
1.5 Cups Plain Panko Bread Crumbs (white)
2/3 Cup Milk
1.5 Tsp Kosher Salt
.5 Tsp Black Pepper
2 Tbsp Worcestershire Sauce
1 Tsp Oregano
1 Tsp Basil
.5 Tsp Paprika
2 Garlic Cloves (minced)
1 Shallot (minced)

About a cup of your favorite bbq sauce!

Step 1: Mix together the ingredients

Put your ground brisket in a large bowl.
Add in all of the brisket ingredients except for the milk and breadcrumbs
Add half of the breadcrumbs in
With one hand, begin mixing the meatloaf together while adding in milk.
Add the other half of breadcrumbs in
continue to mix while adding in milk.
The target consistency is sticky enough to stay together. Add in more breadcrumbs if its too sloppy, or more milk if its too sticky.

Step 2: Shape the Meatloaf

Shape the meatloaf mixture into a log appx 3 inches wide, 3 inches tall, and a foot long

Put into the fridge for an hour or two

Step 3: Start Smoking

Get smoker to 180 degrees, and place a piece of peach paper on the top rack.

Put the meatloaf onto the peach paper

Smoke appx 4 hours, until internal temp is around 140-145 degrees.

Step 4: Baste in BBQ Sauce

This step is optional, but it really drives home that bbq flavor.

Baste the entire meatloaf in bbq sauce every 15-20 minutes until the internal temperature of the meatloaf hits about 165

(NOTE: if you substitute ground beef vs brisket, you want to cook this to a max of around 145ish and begin basting at 125).

Let it rest 15 minutes at least!

Enjoy!