I've always wanted to try smoking bologna and the other day I was at Restaurant Depot and saw this 10lb chub of all beef bologna on the shelf and I couldn't resist.
Cut it in half and then cut one-half into two 2 1/2lb chubs, criss-cross cut the chubs and then slathered both in mustard and rubbed with Plowboys Bovine Bold Rub.
Royal Oak lump in the WSM with a couple of pecan chunks. Taking it up to 150º or so. Here's some early pics.
More to follow:
Cut it in half and then cut one-half into two 2 1/2lb chubs, criss-cross cut the chubs and then slathered both in mustard and rubbed with Plowboys Bovine Bold Rub.
Royal Oak lump in the WSM with a couple of pecan chunks. Taking it up to 150º or so. Here's some early pics.
More to follow: