Preheat smoker to 225–250°F using hickory or cherry wood, watching for steady temperature before you cook. Use a light wisp of smoke for the best low-and-slow start.

Mix ground beef (80/20), ground pork, breadcrumbs, eggs, milk, grated small onion, minced garlic, Worcestershire sauce, yellow mustard, smoked paprika, and salt and black pepper to taste until just combined. Stop as soon as the mixture comes together to avoid a dense slice.

Shape the mixture into a free-form loaf on a wire rack or grill-safe pan. Position it so smoke can circulate around the sides.

Smoke the meatloaf for 2–2.5 hours at 225–250°F until internal temperature reaches 145°F. Look for a deeper color building on the surface and a smoke ring forming at the edge.

Mix BBQ sauce, honey, and apple cider vinegar to create the glaze. Stir until smooth so it brushes on evenly.

Brush the meatloaf generously with the BBQ glaze. Apply a thick, even coating so it caramelizes into a sticky top layer.

Continue smoking for 30–45 minutes at 225–250°F until the glaze caramelizes and the internal temperature reaches 160°F. Watch for a glossy, darkened glaze with a tacky feel.

Rest the smoked meatloaf for 15 minutes before slicing and serving. The juices will set slightly for cleaner slices and better bite.