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1
Prepare your cooker to cook indirectly at 235degreesF using medium cherry wood for smoke flavor.
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2
Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around.
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3
Score the top in a series of thin slashes in a diamond pattern.
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4
Season the bologna liberally with the barbecue rub.
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5
Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours.
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6
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.
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7
Transfer the bologna to a cutting board.
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8
Tent loosely with foil and let rest for 5 minutes.
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9
Slice to serve.
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10
This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food.
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11
I like to put this one in the food processor until it's finely ground.
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12
It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar.
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13
You may want to dry the sugar the day before.
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14
This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
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15
Combine all the ingredients in the bowl of a food processor fitted with a metal blade.
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16
Process for 15 seconds.
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17
The rub may be stored in an airtight container in a cool place for up to 6 months.
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18
Note: To dry the brown sugar, spread it out on a sheet pan and let it sit overnight, or preheat your oven to 200degreesF, then shut it off and put the sheet in for 10 minutes.
