The Best BBQ Brisket Smoked Individual Meatloaves
BBQ brisket smoked meatloaves are a game changer. They are flavorful, super tender, and smoked to perfection while being basted in a lip-smacking BBQ sauce making them perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 1-1.5 hours
- Total Time: 2 hours
- Yield: 6 meatloaves
- Category: bbq, smoker, comfort food, carnivore, game day, freezer meals, meal prep
- Method: smoker, oven
- Cuisine: bbq, smoker, comfort food, carnivore, game day, freezer meals, meal prep
Ingredients
- 3 pounds ground brisket
- 3 large eggs
- 1/3 cup minced sweet onion
- 2 Tablespoons Chupacabra Brisket Magic Seasoning, divided
- 5 slices wheat/white bread, torn
- 3/4 cup milk
- 2 cups BBQ sauce, divided
Instructions
- To a bowl, add the torn bread and the milk. Gently press the bread into the milk. Allow to set for 5 minutes. This is known as the panade.
- To a different large bowl, add the ground brisket, eggs, onion, 1 1/2 Tablespoons of Chupacabra Brisket Magic Seasoning, panade (milk/bread), and 1/2 cup of BBQ sauce). Gently mix until combined. “score” the meat to 6 equal sizes. Do not over mix as the meatloaf will be tough.
- Line a large baking sheet with lightly sprayed parchment paper. Using damp hands, form each meatloaf. You want the meatloaves to be snug/compact and hold the shape. Place each meatloaf on the parchment paper leaving about 1-2” space between each one. Sprinkle the remaining Chupacabra Brisket Magic Seasoning, overtop of the meatloaves. Place the whole tray into the fridge, uncovered for 30 minutes.
- While your meatloaves are chilling in the fridge, preheat the Yoder Smokers YS640 Smoker to 240F. I used a competition blend of pellets (cherry, hickory, and maple).
- After 30 minutes, and the smoker is to temp, slide the parchment paper and personal meatloaves onto the top shelf. Insert a MEATER probe and close the door. I left my damper 1/2 way open.
- After 15 minutes, take the remaining BBQ sauce and baste each meatloaf. Continue doing this every 15 minutes until the internal temp reads 150F. At 150F, take a metal spatula and carefully move each mini meatloaf off of the parchment paper and place it directly onto the grate (top shelf). Baste again and continue to smoke until the internal temp reads 165F.
- Remove from the smoker, allow to cool for about 10-15 minutes before slicing and serving.