Step 1
Combine salt cayenne pepper garlic powder cumin Mexican oregano and thyme in a spice grinder until powdered. Set rub aside.
Step 2
Combine beef almond flour bell pepper onion jalapeno egg and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
Step 3
Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
Step 4
Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
Step 5
Place meatloaf in the hot smoker.
Step 6
Combine apple juice vinegar bourbon water Worcestershire sauce and lemon juice in a clean all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
Step 7
Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C) about 2 hours.
Step 8
Combine water ketchup vinegar Worcestershire sauce paprika mustard lemon juice honey liquid smoke ancho chile powder red pepper flakes and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced about 20 minutes.
Step 9
Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C) 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.