Smokin' a chubby

[bschoen]

As I will be firing the cos for a meat donut this Sunday, I picked up a 3.3 lb Boars Head Beef Bologna chub. I haven't done a chub before, I will score it, probably leave it naked. I run my cos at 250 give or take. Any suggestions on how long? Do you chub smokers go to an internal temperature or just pull it when it looks good?

 

[4ever3]

Let it ride till you like the looks of it.

 

[bschoen]

That is what I figured. Thanks!

 

[ChrisBarb]

We recently did one, but rubbed it first with yellow mustard and then brown sugar.