Smoked Meatloaf Recipe

Smoked Meatloaf Recipe



  • 3-4 lbs. of ground beef
  • ½ medium yellow onion minced
  • 1 red pepper minced
  • 1/3 cup of oatmeal or ¼ cup of breadcrumbs
  • 1-2 eggs
  • 1 teaspoon of salt
  • 1 teaspoon of garlic or 3 garlic cloves minced
  • ¼ teaspoon of cayenne pepper
  • ½ teaspoon of pepper


  1. Liberal amount of rub Blackbeard’s Spice
  2. Form into a loaf/log and refrigerate until grill is set up
  3. Set up grill for 250* indirect
  4. Place a drip pan on plate setter
  5. Place meatloaf on a wire rack & put it on the grill over the drip pan
  6. When temp reaches 140* brush ketchup over meatloaf
  7. Pull meatloaf when it reaches internal temp of 160*
  8. Approx. 3 hour cook time

Captain’s Bourbon Brown Sugar Smoked Pork Loin

Captain’s Bourbon Brown Sugar Smoked Pork Loin

For the pork:

  • Center-cut piece of pork loin (2½ to 3 pounds)
  • 3 tablespoons of Maker’s 46 whiskey
  • 2 tablespoons of Redbeard’s rub
  • 3 tablespoons Dijon mustard
  • ½ cup firmly packed brown sugar
  • 4 slices bacon

For the glaze:

  • 3 tablespoons salted butter
  • 3 tablespoons brown sugar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons Tennessee whiskey

An hour or so before firing up the grill be sure to soak 2 cups of wood chips.

Step 1: Butterfly the pork loin. Sprinkle the inside of the roast with 1 tablespoon of whiskey and let it marinate for 5 minutes. Sprinkle
a third of the Redbeard’s rub over the inside of the roast. Spread mustard on top with a spatula, then sprinkle brown sugar on top of
the mustard. Sprinkle the remaining 2 tablespoons of whiskey on top of the brown sugar. Fold the roast back together and sprinkle
the remaining rub over the outside.

Step 2: Cut four 12-inch pieces of butcher’s string. Position the pieces of string on the work surface so that they are parallel and roughly 2 inches apart. Place a slice of bacon across the strings so that it is perpendicular to and in the center of them. Set the roast on top of the bacon, positioning its long side parallel to the bacon. Place a slice of bacon on top of the roast. Press the remaining 2 slices against the long sides of the roast. Tie each piece of string together around the roast so that they hold the slices of bacon against it. Set the pork roast aside.

Step 3: Make the glaze: Combine the butter, brown sugar, mustard, and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes. Set the glaze aside.

Step 4: Set up the grill for indirect grilling and preheat to about 350* (I usually set mine higher so then when I add the meat it brings
the temp down to my desired degree). Once your grill is to desired temp toss all of the wood chips or chunks on the coals. Place a large drip pan in the center set your grate.

Step 5: When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat and cover the grill.
Cook the roast until cooked through, 1 to 1½ hours. To test for doneness, insert an instant-read meat thermometer into the side of the roast: The internal temperature should be about 160°F. Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.

Step 6: Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings. Slice the roast crosswise and drizzle any remaining glaze over it.