Been looking through the smoked bologna posts and, even though I've never tasted smoked store-bought bologna before, I decided to give it a go...
(if you're wondering why it's cut in half, I was originally gonna use two different glazes, but realized I was out of an ingredient, sooo...)
The verdict...IT'S SOOOO GOOOOD!!!
The only thing I'd change (at the moment) is the SBR's sauce...not a huge fan, but it's what I had available due to a BOGO sale a while back (thankfully, it's the last bottle!).
I also messed up the scoring (wasn't wearing my glasses), but that's no big deal.
I'll DEFINITELY by doing more of these!
- Kelly's Garlic Bologna (good to begin with!)
- Mustard coating
- Badia Holy Smokes Rub (VERY cheap, but not bad for a basic rub, IMO)
- Smoked at avg 235 for a little over 3 hours (6" tube with 50/50 hickory/apple dust)
- Glazed with SBR's Honey BBQ sauce with a glug of maple syrup to thin it down a bit (about 1/4 cup sauce and 2 TBSP syrup)
- Raised temp to 260 and let it go until the glaze tacked up (about 45 mins, IT was 150 at the end)
(if you're wondering why it's cut in half, I was originally gonna use two different glazes, but realized I was out of an ingredient, sooo...)
The verdict...IT'S SOOOO GOOOOD!!!
The only thing I'd change (at the moment) is the SBR's sauce...not a huge fan, but it's what I had available due to a BOGO sale a while back (thankfully, it's the last bottle!).
I also messed up the scoring (wasn't wearing my glasses), but that's no big deal.
I'll DEFINITELY by doing more of these!
