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Need a tried and proven smoked Bologna recipe

majorpainmajorpain Posts: 7
edited October 2012 in EggHead Forum
I tried a smoked Bologna a few months ago and it was a miserable failure.  It was a 5 lb chub that I made slices in.  I left it on for at least 2 hours with indirect heat at 250 degrees.  I need some advise on this topic since I have been asked to smoke one and take it to a party.  I thought about quartering the 5 lb chub this time and throwing in mesquite to try and get some flavor along with direct heat at 300.  I also thought about coating the outside with mustard this time to give it a crust. Any and all idea's welcome.


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