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1
In a spice grinder, combine the brisket rub ingredients and grind together until a powder is formed.
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2
In a bowl, place the beef, nut flour, shredded onion, shredded bell pepper, jalapeno, grated garlic and egg.
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3
Mix lightly with your hands until loosely combined.
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4
Cover the mixture with enough of the brisket rub to completely coat the outside of the mixture ball.
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5
Gently fold in the spice rub into the mixture until distributed well throughout.
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6
Spray a grilling grid (or a foil pan with holes punched in the bottom) with a high temperature oil (grapeseed or safflower).
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7
Form the meat into a loaf and place on the grilling grid. Chill in the fridge while prepping your smoker.
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8
Get your smoker up to 250-275 degrees F.
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9
Place a water-filled pan under the grate where your meatloaf will be placed.
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10
Once up to temp, place the meatloaf on the grilling grid on the grate directly above the water-filled pan.
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11
Combine the ingredients for the Apple Spray and place in an all-purpose spray bottle.
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12
Spray the outside of the loaf well with the Apple Spray every 30 minutes.
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13
Refill the firebox with charcoal and wood every 45 minutes to maintain your temperature, but only use 1 chunk at a time as ground meat absorbs smoke very easily.
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14
When the internal temperature of the loaf reaches 130 degrees F, combine the Glaze ingredients in a saucepot.
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15
Bring the Glaze to a boil over medium-high heat and then reduce to simmer. Cook for 20 minutes until reduced.
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16
Don't use the Apple Spray anymore and brush the Glaze over the entire top and sides of the meatloaf every 30 minutes.
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17
Continue smoking until the internal temperature of the meatloaf reaches 160 degrees F, about 6-7 hours.
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18
Remove from the smoker and let rest 10 minutes before cutting and serving.
