Smoked Bologna

This isn't your childhood bologna. We scored a whole deli chub, slathered it in yellow mustard and a generous dusting of our Texas-style Rodeo Rub, then smoked it low and slow until crisp, smoky and golden. Use your own homemade bologna, or ask your local butcher or deli counter for a whole chub. We like this sliced thick on a sandwich, or cubed and served with toothpicks for an easy party app.  

Smoked Bologna

Difficulty: Easy
Prep time: 15 minutes
Cook time: 3 hours
Serves: 8-10

Instructions:

1. Preheat grill or smoker to 250° F.
   
   
2. Score bologna in a cross hatch pattern on all sides, about 1/8" thick. 
   
   
   
   
3. Using a basting brush or clean paint brush, coat entire chub in a layer of yellow mustard. This will act as a binder to adhere the seasoning to the outside of the meat. 
   
   
   
   
4. Season chub generously in Texas Rodeo Rub. Gently press down to adhere seasoning, opening slits to get seasoning into cuts. 
   
   
   
5. Using a tongs, gently transfer bologna to grill or smoker and smoke for 2 1/2-3 hours. As the bologna cooks, the outer layer of the cross hatch will render down and open up, allowing the seasoning to drip into the crevices. Optional: brush with your favorite BBQ sauce in the last 20 - 30 minutes of smoking.
   
   
   
   
6. Remove from smoker and let cool for 15 minutes. Slice into thick 1/2"-1" thick slices for a sandwich or cube it and serve with toothpicks for an easy snack or appetizer.