Bologna is a popular smoked meat in the South and it's quite good. You'll need to start with a big chunk though; sliced deli bologna just won't work. The cooking process firms it up, gives it a great smoky flavor, and develops a little crust on the outside. It's delicious served at room temperature with crackers and cheese or on white bread with barbecue sauce and thinly sliced onion for a tasty sandwich.
Recipe courtesy of Ray Lampe
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Yield:
Makes 12 servings

Ingredients

Barbecue Rub #68:

Directions

Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.

Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.

Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.

Barbecue Rub #68:

This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.

Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.

Cook's Note

To dry the brown sugar, spread it out on a sheet pan and let it sit overnight, or preheat your oven to 200 degrees F, then shut it off and put the sheet in for 10 minutes.

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