1-First Step: Preheat the smoker Start by preheating your smoker to 225 degrees F. Use hickory or oak wood for the best smoky flavor, since both woods pair beautifully with beef and whiskey. This temperature gives the meatloaf time to cook gently while soaking up that deep smoke ring.

2-Second Step: Mix the meatloaf base In a large bowl, add the ground beef, panko bread crumbs, grated red onion, minced garlic, eggs, whiskey, beef rub or steak seasoning, Worcestershire sauce, and milk. Mix gently with your hands or a spoon just until everything comes together. Do not overwork the meat, because too much mixing can make the loaf tough instead of tender. For the best texture, stop mixing as soon as the ingredients are evenly combined. A light touch makes a big difference.

3-Third Step: Shape the loaf and add the cheese Take half of the meat mixture and form it into a loaf inside a grill basket or a rack with holes. This helps the smoke move all around the meatloaf while it cooks. Lay the pepper jack cheese strips over the center, leaving about an inch border around the edges so the cheese stays tucked inside. Then top the cheese layer with the remaining meat mixture. Seal the edges carefully so the cheese does not leak out during cooking. Press the seams together gently and shape the loaf so it holds together without becoming compacted.

4-Fourth Step: Make and spread the sauce In a separate bowl, combine the ketchup, brown sugar, whiskey, and crushed red pepper flakes. Stir until smooth and glossy. Spread the sauce evenly over the top of the meatloaf so it creates a sticky, flavorful glaze while it smokes.

5-Fifth Step: Smoke the meatloaf Place the loaf in the smoker and cook it for about 4 hours, or until the internal temperature reaches 165 degrees F. Keep the lid closed as much as possible so the smoker holds its heat and smoke. If you are using a different cooker or adjusting for oven use, the same safe internal temperature still applies.

6-Sixth Step: Rest, slice, and serve When the smoked meatloaf is done, remove it from the smoker and let it rest for at least 5 minutes. Resting helps the juices settle, which makes slicing easier and keeps the meatloaf moist. After resting, cut into thick slices and serve hot with your favorite sides.