Took plenty of pics of my game day cook. I'll let the pictures do most of the explaining.
Chub of balogna.
After 4 hours between 275-300 till toothpick tender.
Moink kabobs with Rufus Teague's Rub.
Finished up the moink kabobs over high heat over on the kettle. Glazed one skewer with Stubb's, another with Sweet Baby Ray's, and the third with a mixture of both.
All plated up with some tater salad, corn w/green chiles, and bread and butter pickles.
Thanks for looking Ya'll!