One of our most requested videos over the last year has been smoked bologna, and here it is! Chef Tom takes a rather unremarkable piece of meat and turns it into something fantastic with a little rub and smoke.
Score the outside of the bologna chub in a diamond pattern using a small knife, cutting about 1/4”-1/2” deep. Rub the surface with mustard. Season with Plowboys BBQ Bovine Bold. Smoke on the second shelf of the cooker for 3-3.5 hours, until the outside, is the desired color.