Turned out good but it didn’t get as much smoke as I thought it would
by dabahunter
4 Comments
Banjofencer
Get the deli counter to slice it at a setting of 12 or 14 put it on the warming rack with aluminum foil on the grill grate, indirect heat and smoke until it gets pretty dark.
mkejdo
I get strange looks sometimes when asking for a chub of bologna a few inches thick, but it’s so damn good
stang_junkie13
I normally slice about 2 inches thick with slits on the sides, rub with mustard, and then cover with dry rub seasoning. Cook at 225 for 2.5 to 3 hrs. You can also cover with bbq sause and let it get sticky the last 10ish minutes.
4 Comments
Get the deli counter to slice it at a setting of 12 or 14 put it on the warming rack with aluminum foil on the grill grate, indirect heat and smoke until it gets pretty dark.
I get strange looks sometimes when asking for a chub of bologna a few inches thick, but it’s so damn good
I normally slice about 2 inches thick with slits on the sides, rub with mustard, and then cover with dry rub seasoning. Cook at 225 for 2.5 to 3 hrs. You can also cover with bbq sause and let it get sticky the last 10ish minutes.
How was it??? Where is the afterrrrrr????