10 lb. of Bologna
10 T. (5oz) Brisket Rub
20 oz. Baste
Remove from package
Score top of bologna in an X pattern.Slice scalloped cuts around bologna at 1/3 increments spiraling down to the bottom of the bologna 2 inches per turn. Coat Bologna with vegetable oil. Coat bologna with Brisket rub evenly.
Place in smoker standing up, at 274 degrees, for 5-6 hours or until jiggles. Baste from the top with 4 oz. of Baste each hour.
Slice to 1/6 of an inch thick .
Warming Instructions: Grill to temp.
Presented by Dead End BBQ