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LIVE COOK COMPANION
Smoked Meatloaf (2.5 lb 80/20 beef + pork blend) · smoker
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STAGE 1 / 2
Cook (low & slow)
Smoked Meatloaf (2.5 lb 80/20 beef + pork blend) · smoker
3:00:00
Pull at internal temp
160°F at the geometric centre — USDA safe minimum for ground meats
Doneness cue
The top has developed a mahogany bark with visible glaze caramelisation; the loaf springs back gently when pressed and is no longer soft or squishy. A probe pushed into the geometric centre reads 160°F. Sliced, the interior is uniformly greyish-pink from the smoke ring, with no red raw core.Total plan: 3:15:00Datasheet
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