Pat’s Smoked Meatloaf

» 5 pound ground beef
» 3 eggs
» 2.5 cups of seasoned breadcrumbs
» 2.5 cups of milk
» 1 box (2 packs) onion soup mix (lipton brand suggested)
» 1 cup barbecue sauce, plus additional for serving

Special Equipment
» Large disposable tin pan that can withstand heat and is at least 8 to 10 inches deep
» Wood chips, preferably apple or apricot (hickory is too strong), that have been soaked in juice, beer or other liquid for 20 minutes.
» Aluminum Foil

In a large bowl, combine ground beef, eggs crumbs, milk, soup mix, and desired amount of barbecue sauce. Shape into a loaf and place down in the middle of a large heat-resistant tin pan, making sure that the meat does not touch the sides of the pan.

Prepare a charcoal or gas grill or smoker for indirect cooking, placing a water-filled drip pan under cool side of grill rack. Preheat to 250 degrees. Place soaked wood ships on piece of heavy-duty foil, then fold it over like an envelope to enclose wood. Using a pencil, poke 3 to 4 holes in the top of the foil envelope (don’t poke all the way through).

Place the foil packet directly on coals or gas flames. When wood inside packets start to smoke, place meatloaf pan over indirect heat.

Lower lid rack and cook 2.5 to 3 hours.

Remove pan from heat (be careful as there will be a lot of fat in the pan). Let meatloaf rest 10 to 15 minutes before slicing, and serve with additional sauce.

Serving » 12 to 15