MY FIRST CHUB

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yankee2bbq

Master of the Pit
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May 7, 2017
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Northern Arkansas-Banjo Land
Get your mind out of the gutter. ( gmc2003 gmc2003 ) First time smoking a 5lb chub of bologna. Was on my wish list. Finally did it. Scored and sliced in half. Rubbed with some mustard and some store bought bbq rub. On the Weber Kettle for 3 hours. Cherry wood for smoke. Pit temp 225-250. Glazed with a bbq sauce last 15 mins. Sliced and vacuumed sealed for a later date.
Time to floss. ( tx smoker tx smoker ) Pics below:
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Those took on some beautiful color! How did you like it...you had to sample!

Ryan
 
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Looks really good Justin. Did you sneak a slice and how did it taste?

Point for sure

Chris
 
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Those took on some beautiful color! How did you like it...you had to sample!

Ryan

Looks amazing. Was it homemade bologna?

Looks really good Justin. Did you sneak a slice and how did it taste?

Point for sure

Chris

Nice
Now that is something to sink your tooth into.

David

Y2BBQ, That chub looks tasty!

Excellent looking bologna!
Al
Thanks everyone!

And yes, I did sample a few pieces! It was really really good!

And it was a BAR-S brand of classic bologna.
 
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That does look great!

where do y’all find those chubs? I’ve yet to see them around me … maybe I don’t get out enough.
 
Man, that looks amazing Justin!! Beautiful color on that bologna.

Mind was not in the gutter. It was in the baggie :emoji_wink:

That 2" thick rope they use to tie the ships to the dock?? :emoji_laughing:

Robert
Thanks for the compliment!
And using 2” thick rope ain’t a bad idea either! Your a purdy fart smeller.
 
Smoked bologna is pretty darned good. Yours looks great!

The last BBQ-smoke-house that served smoked bologna in central Missouri closed about 5 years ago. It was a sad day and I still mourn the loss.
 
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That looks top notch man, something I have never tried… but that will soon change! Appreciate ya posting!
 
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