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Ingredients

• ✓ pecan wood chunks
• apple cider vinegar
• bourbon whiskey
• water
• worcestershire sauce
• lemon juice
• water
• ketchup
• apple cider vinegar
• worcestershire sauce
• paprika
• mustard
• lemon juice
• honey
• liquid smoke
• ancho chile powder
• red pepper flakes
• black pepper
• salt
• cayenne pepper
• garlic powder
• cumin
• oregano
• thyme
• ground beef
• almond flour
• green bell pepper
• yellow onion
• jalapeno pepper
• egg
• garlic
• aluminum foil pan
• grapeseed oil
• water
• apple juice

Instructions

1. 1 Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
2. 2 Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
3. 3 Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
4. 4 Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
5. 5 Place meatloaf in the hot smoker.
6. 6 Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
7. 7 Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
8. 8 Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
9. 9 Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

By RealGrubbin