Smoked Meatloaf with Cumberland Glaze

• Mix the salt into the ground beef. Split the ground beef in two halves. Shape one half into a rectangular shape and make an indent about 1/2 inch deep with a 1/2 inch edge all around.
  
• Fill the bottom half with the Philadelphia cheese. Make sure it’s even. Make the other half of the beef into a rectangular shape the same size as the bottom half. Now place it on top and seal it with your hands all around. This is to avoid the cheese leaking out.
  
• Now sprinkle your favorite bbq rub all over the loaf. Place the loaf in a disposable aluminum pan. There will be some juices leaking out, and with a pan you don’t loose it (or have to clean your grill). If it is a snug fit, trim down the edges/walls of the pan so there’s 1/2 inch left. This is to get a nice crust all the way down.
  

Smoke

• Fire up your grill, prepare it for indirect grilling. Have it running at 265° – 285° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Add some wood chunks for smoking on the glowing embers. Place the meat on the indirect side and close the lid. Smoke the meatloaf for about 30 minutes, and then check the temp. Make sure you don’t measure the cheese, but the actual beef. Keep grilling longer if needed.

Glaze

• Keep grilling until the inner temperature is 131-136° F. Now open the lid and all vents to get the fire going. While the temp is climbing, brush the loaf liberally with the Cumberland sauce. Make sure you cover both the top and the sides. Close the lid and let the high heat caramelize the sauce for 5 minutes. Now apply a second layer of sauce, and let it sit for another 5 minutes. The loaf is done when the sauce is caramelized and the meat temp reads 150° F. Don’t take it any higher, or it becomes too dry.

  If there’s Cumberland sauce left, serve it cold at the table.