Preheat the smoker to 225–250°F with hickory or cherry wood, keeping the chamber steady before loading the loaf. You should see light, consistent smoke coming from the intake/exhaust as it stabilizes.

Mix the ground beef, ground pork, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, yellow mustard, smoked paprika, salt, and black pepper until just combined. Stop when no dry pockets remain and the mixture holds together without overworking for a tender slice.

Shape the mixture into a free-form loaf on a wire rack or grill-safe pan, leaving some airflow around the sides. Aim for an even thickness so the smoke and heat hit uniformly.

Place the loaf in the smoker and smoke for 2–2.5 hours at 225–250°F until the internal temperature reaches 145°F. Look for a deep mahogany color starting to form and a faint smoke ring near the outer edge.

Mix the BBQ glaze ingredients (BBQ sauce, honey, and apple cider vinegar) until smooth. The glaze should look glossy and pourable for even coverage.

Brush the glaze generously over the meatloaf, coating the top and sides without thinning the surface. You should see a wet, caramel-color layer that will tighten as it heats.

Continue smoking 30–45 minutes, until the glaze caramelizes and the internal temperature reaches 160°F. The top should look sticky and lacquered, with darker, set edges and a stronger bark-like crust.

Remove the meatloaf and rest for 15 minutes before slicing. The center should firm up slightly and juices should redistribute, making cleaner slices and less runoff on the plate.