Smoke Bologna

Boarcephus

heard it's supposed to be great. Never done it but I know folks on here have. Ideas on how hot, how long, what temp and do you rub that sucker down with anything?

Many thanks!

Richard Fl

Thought you would never ask. Happy Holidays.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=634163&catid=1

SmokeyPitt

I've only done loney once and it came out far too salty for my taste. I made the mistake of using a generic rub that contained salt, and the loney eggsperts pointed out loney is very salty to start with.

Still- even without the rub (I cut a chunk from inside) the loney I choose was too salty for my taste. Next time I will try to find a low sodium loney and use sweet rub (brown sugar, maybe some maple, etc).

2Fategghead

I like mine with a sweet rub or maybe something spicy. I also fry mine in a skillet after smoking. :P Tim

TnVolKen

I normally cover mine with mustard and brown sugar. Score the sides and smoke at 250 for about 2 - 3 hours. I have also used Bad Byron Butt rub.

Hoss

250 dome,indirect,2-3 hours.on a rack over drip pan with liquid in the pan.(I use cheap beer)
Before cooking-
Score the chub in a diamond pattern on all sides.1/2 inch deep.
Rub with a mustard/soy sauce/worchestershire sauce mixture.
Pack on as much brown sugar as possible.
Thats it.

Let cool enough to slice then throw back on direct heat just long enough to reheat and get some good grill marks.