Mix all of the ingredients except the BBQ sauce) thoroughly, form into 2 loaves, and place them on a single broiler/cookie type sheet (Pam or such is a good idea here) with holes in it so the smoke can get to the underside of the meatloaf and fat drippings can escape.
Throw the sheets with the loaves into a 210* preheated smoker (2 oz hickory, 2 oz white oak or your choice) until internal temp hits 150*.
Let the meat loaf rest for 20 minutes and coat the top/sides of the meat loaves with Big Bob Gibson’s Red (or sauce of your choice).
Then throw them into a 250* preheated smoker for apprx. 20 minutes to set the outside of the meatloaves. Let them rest for 10 minutes and slice.