1. The night before you want to cook, begin prepping the meat loaf. In a small bowl, combine milk and breadcrumbs to form a thick paste. Leave 5 minutes to allow bread crumbs to absorb milk and swell.
2. In a large bowl, combine ground beef, sausage, breadcrumbs, tomato paste, ½ cup El Chupacabra rub and Worcestershire sauce and beaten eggs. Mix lightly until well combined. Work quickly to avoid overworking the mixture.
3. To shape your brain, liberally spray the inside of your mold with non stick cooking spray before filling with your meat mixture a handful at a time. Use your fingers to press the meat into the mold shape, working out any trapped air.
4. Refrigerate overnight to help the meat firm up and maintain shape while cooking.
5. The next day, pre heat a smoker to 250 F and add your favorite smoking wood.
6. Carefully remove the meatloaf from the mold by tapping it with the end of a wooden spoon. Place onto a foil tray.
7. Using the remaining El Chupacabra mix, liberally coat the meatloaf before placing it onto the smoker.
8. Smoke meatloaf until it reaches an internal temperature of 165f, about 3-4 hours. Because the meatloaf is fairly large, use an internal temperature probe to make sure the meat is cooked all the way through.
9. About ten minutes before you remove the meatloaf from the smoker, gently brush the full exterior with your favorite BBQ sauce.
10. Remove from the smoker and allow to rest for 20 minutes before slicing and serving!