ALUMINUM BBQ PIT RECIPES
SMOKED MEATLOAF ON A PELLET GRILL [TRAEGER, PIT BOSS, Z ...
Ground beef and pork are seasoned with the Trinity and double smoked to create a super moist and flavorful smoked meatloaf.
Provided by Smokin Dave
Total Time 150 minutes
Prep Time 60 minutes
Cook Time 90 minutes
Number Of Ingredients 10
Steps:
- Combine everything EXCEPT 1/4 cup of bbq sauce and the beef rub in a large bowl and mix well.
- Roll the mixture onto a sheet of aluminum foil or parchment paper and form into log/loaf.
- Wrap the loaf in the foil/parchment and refrigerate for one hour to help the loaf set.
- Set your pellet smoker to 225F and use hickory pellets for smoke.
- Remove the wrapped meatloaf from the refrigerator and season the top and sides with the beef rub.
- Use the foil to transport the meatloaf to the smoker and then use the foil to roll the loaf so that the seasoned side is DOWN.
- Season the TOP of the meatloaf with the remaining rub.
- Smoke the meatloaf for one hour at 225F.
- Open the smoker and glaze the top of the meatloaf with the bbq sauce.
- Raise the temperature of the pellet grill to 325F.
- Smoke for another 30-45 minutes until an internal temperature of 160F.
- Carefully remove the smoked meatloaf from the grill and allow to cool for 30 minutes for easier slicing.
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
HOW TO SMOKE A CHUCK ROAST ON A PELLET GRILL {TRAEGER, PIT ...
A 3.5 pound chuck roast is seasoned with a beef rub and smoked with hickory until the bark has set and juices are pooling. The chuck is then wrapped tightly in aluminum foil until finished cooking at an internal temperature of 205-210F.
Provided by Smokin Dave
Total Time 360 minutes
Prep Time 60 minutes
Cook Time 360 minutes
Number Of Ingredients 2
Steps:
- Season the chuck roast on all sides with the beef rub.
- Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat.
- Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling.
- Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke for another 1.5-2 hours until the meat is at least 205F and probe tender.
- Let the meat rest for an hour, then shred and mix with the rendered juices in the foil.
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
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