1-Preheat the smoker: Set your smoker to 225 degrees Fahrenheit. For flavor, use hickory or oak wood.

2-Mix gently (do not overwork): In a large bowl, gently mix all meatloaf ingredients. Avoid aggressive mixing because it can make the loaf tough.

3-Shape the base layer: Form half of the meat mixture into a loaf inside a grill basket or similar pan with holes to let smoke circulate.

4-Add the cheese layer: Layer the pepper jack cheese strips on top of the first meat layer, leaving about an inch border.

5-Seal in the cheese: Add the remaining meat mixture on top. Press the edges to seal the cheese inside so it doesn’t leak out during smoking.

6-Mix the whiskey glaze: Combine sauce ingredients in a bowl: ketchup, brown sugar, whiskey, and crushed red pepper flakes. Pour it over the top, covering the loaf evenly.

7-Smoke low and slow: Place the meatloaf on the smoker grates, close the lid, and smoke for about 4 hours. Cook until the internal temperature reaches 165 degrees Fahrenheit measured with a meat thermometer in the thickest part.

8-Rest before slicing: Remove from the smoker and let it rest for at least 5 minutes before slicing and serving.