3 LBS Ground Beef 3 Slices of Bread 1/4 Cup Milk 2 Eggs Salt Pepper 1 Onion Thyme Rosemary 2 Tablespoons Worcestershire Sauce 8 Oz Tomato Sauce

For the Glaze: 2/3 Cup Ketchup 1/3 Cup Brown Sugar 2 Tablespoons Balsamic Vinegar 1 Teaspoon Mustard 2 Tablepoons Bourbon

Trim the crust from bread and tear into small pieces. Mix milk and bread in small bowl. Use real ground beef. You want about 20% fat, not some girly ground meat with all the fat removed. Most of the fat will melt away basting the meat as it goes.

In a large bowl mix all the loaf ingredients. Whenever I add eggs to something I like to whisk them first so they mix better. Gently form your meat into a loaf.

Meanwhile, fire up your smoker. You are looking for a smoking temperature 225° to 250°. Use a foil pan on your grate and poke a bunch of holes in it for the grease to run off. Or just grab a piece of foil, again, poke a bunch of holes in it. Remember you are using real ground beef so there will be some run off. Just before putting your meat on you need to add your wood. You won't need a lot. I use about 3 small chunks of dry wood, two cherry and one hickory.

While you are smoking your meat mix all the glase ingediants in a small sauce pan and heat to reduce and thicken. Stir frequently and heat until it boils. This will take about 3 hours. Apply the glaze about 2 hours in.

When your meat reaches 160° pull it out and set it on the counter for 10 to 15 minutes before serving.