This is a
recipe from Chris Marks of the Three Little Pigs BBQ. The only alterations I made to the recipe is that I used my
Meat Church BBQ The Gospel instead of the Three Little Pigs All Purpose rub since I did not have it.
The ingredients:
All put together and into the refrigerator for a few hours.
I am using my Blaz’n Grillworks Grid Iron pellet grill and burning pecan pellets. I am going to cook around 235 today. The
Thermoworks Smoke is telling me the Grid Iron is ready to go.
The meatloaf is ready for smoke!
After an hour and a half and looking good.
I am going to glaze the meatloaf with Daigle’s Cajun Sweet Pecan Garlic when the internal temperature hits 160.
At the 2 hour mark I kicked up the Grid Iron to 275. Here it is after 2 hours and 45 minutes.
Sliced! No plated pictures tonight.
Great flavors and I will be doing this one again.