1-First Step: Preheat smoker to 225 degrees F. Hickory or oak wood is recommended for the best smoke flavor.

2-Second Step: Combine all meatloaf ingredients in a large mixing bowl and mix gently to avoid toughness. You want everything just combined, not aggressively blended.

3-Third Step: Form half of the meat mixture into a loaf in a grill basket or pan with holes for smoke circulation. The holes help smoke penetrate evenly.

4-Fourth Step: Layer the pepper jack cheese over the first layer, leaving about one inch of meat on all sides. This border helps keep the cheese inside while it melts.

5-Fifth Step: Cover with the remaining meat mixture, pressing edges together to seal the cheese inside. Seal thoroughly so cheese does not leak during smoking.

6-Sixth Step: Combine sauce ingredients in a bowl: ketchup, brown sugar, whiskey, and crushed red pepper flakes. Pour evenly over the meatloaf, letting it run down the sides.

7-Final Step: Place the loaf on the smoker grates in the basket, close lid, and smoke for about 4 hours or until internal temperature reaches 165 degrees F. Remove from smoker and let rest for at least 5 minutes before slicing and serving, watching for melty cheese in the center.