Going to do my first bologna chub - slather?

[GoMocs1]

Going to do a baloney chub soon. Most everybody says to rub it up with mustard first, aka "slather".
I am not big on mustard. Any alternatives to using mustard?
Thanks.

 

[cptnding]

Mayo works just fine as well.
I will tell you though. Basic yellow mustard costs a lot less and in the end product you will get zero taste from either one. Not even a little.
Smoked bologna is fantastic. Enjoy!

 

[JIMSMOKES]

You won't taste the mustard but. Choose anything wet to make the rub stick. Choose a cool pattern to score 1/2" deep. I use a box cutter.
Cut a fat slab and bloom it!

 

[Gonna Smoke]

Deep cuts provide more surface area for a rub and cutting the chub into smaller portions provides more end pieces. Here's a good thread...

Smoked Bologna

Hey again. Down here in my neck of the woods you can go to about any bbq restaurant and order a smoked bologna sandwich. Its common practice to just pick up a chub of store bought bologna, score it,slather in mustard and apply rub. Then smoke it. This batch is actually for an older friend of...

www.smokingmeatforums.com

 

[912smoker]

^^^^^^ I follow Jake's directions as above and always comes out perfect!
If you don't like mustard give it a light coat of olive oil, spray butter or even mist with water to help the rub stick. But you won't taste the mustard.

Keith

 

[JLeonard]

Smoked bologna is great! I've bloomed it as above. And smoked small slabs for sammichs. Small amount of mustard and lay on the rub. Crunchy slaw and bbq sauce on a bun......Heaven!

Jim