Smoked Meatloaf Comes Out Juicier With Less Meat In It — 60 Years on the Pit Taught Me Why

📖 The Highway 80 Pit Book — 120 illustrated lessons from my pit, two volumes: https://jamesjconner.com/028 The old recipe off the oatmeal can says a pound and a half of beef makes eight plates. So you figure more beef, more juice. Then the loaf comes off the pit a dry brick, or it crumbles all over the board. It ain't the bacon everybody's wrapping around it these days. Never was. Whether a meatloaf stays wet and holds a slice gets decided in four places, from the bowl to the pit, and then once more at the cutting board. That last one is my grandmother Ollie Mae's rule, from a church homecoming when I was a boy. Cook for the last plate, not the first. I show you that one last. 00:00 The oatmeal can recipe 07:43 Cook for the last plate 09:18 The Tuesday cook, start to finish 10:37 Where the pan is fine 11:42 All of it, short The numbers in this video: ground beef is safe at 160°F in the thickest part, so go by the thermometer, not the pink smoke ring. Pit at about 250°F, two and a half to three hours. No pit? A pan in a 350°F oven for about an hour, thermometer in it. Start it thawed all the way through, and get leftovers in the icebox inside two hours. The Highway 80 Pit Book — 120 illustrated lessons from one pit, in two volumes. The Tuesday cook is Lesson 77. https://jamesjconner.com/028 The only official James J. Conner page on Facebook: https://www.facebook.com/jamesjconnerbbq James J. Conner is a virtual presenter. The cooking is not.