Preheat your oven to 300°F (150°C).

Cut the day-old bread into small cubes and spread them on a baking sheet.

Bake for about 10 minutes or until the bread is dry and crispy.

Allow the bread to cool, then place in a food processor with the dried Italian herbs and pulse until you have fine breadcrumbs.

In a medium mixing bowl, combine all barbecue sauce ingredients (ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper).

Stir well to combine and set aside.

In a large mixing bowl, combine the ground beef, homemade breadcrumbs, eggs, finely chopped onion, bell pepper, minced garlic, and whole milk.

Add the salt, black pepper, paprika, cumin, and cayenne pepper.

Use your hands to mix everything together until well combined.

Shape the meat mixture into a loaf and place it on a piece of aluminum foil or directly on a baking sheet.

Preheat your Masterbuilt smoker to 225°F (107°C).

For the wood, I recommend using hickory for a robust smoky flavor, but applewood or pecan are also excellent choices.

Place the meatloaf in the smoker.

Smoke for approximately 3-4 hours, or until the internal temperature reaches 160°F (71°C).

Brush the meatloaf with the homemade barbecue sauce every 30 minutes during the last 2 hours of smoking.

Once the meatloaf reaches 160°F, remove it from the smoker and let it rest for 10-15 minutes before slicing.