You knew I would

Hotch

After suggesting smoked bologna the other day, I just could not let it go. I have both deep fried and pan fried but never yet smoked a chub of Bologna. So after a little Googling, I decided on Blooming Bologna for or neighborhood Super Bowl party.

I cut the chub in half to allow the rub to go deeper into the cross cuts. they are about 3/4" square and leaving the bottom 1" still uncut. One has a great jalapeño mustard and Big Al's Hickory rub. I use the Pa Paw's Killer sauce with a little apple juice for a finishing glaze.

The other will be good ole French's and the past of my John Henry Pecan. For this I will make a finishing glaze with the Johnny Harris Original and a little orange juice.

After the cuts and the rub I leave them in the fridge over night. Then on to large for a nice low and slow at about 230-250 for a couple of hours or so. Most likely will use either cherry or Orange wood for a heavy Smoke. 

Then applying the glazing, 6-10 times in the final 30-45 minutes and letting it setup.

These are from the prep. Tomorrow I will post the cook and finish.

The missing corner is the identifier and tasted quite good.

noregard

Wowee, looks good.  I've seen a few of these posted lately, just might have to try one.   It's got to be a heart attack waiting to happen, no?!  MMMMMMM

grege345

Ya. I want some. Were you cooking to an internal temp or just cooked to set glaze???

Hotch

I will let the bark set then start the glaze. Hope to keep the IT at about 160 to 170. Both the rubs and sauces have a fair amount of sugars in them. So I hope 2 hours will set the bark.

Hotch

So I broke out my Auto Starter due to the chill in the air. Fired it up while I got things together on the EGG.
Wow this is great. A big thanks go out to Ray Bailey, he is the gentlemen that flew in to Salado in his helicopter. This thing is great.

And the Chubs are on after sitting in the fridge last night. Apple wood smoke is going.

We will see it again is a couple of hours to start the glaze.