Figured I would give it a try.
I felt a little rushed, so instead of layers, I just mixed Frank's Red Hot Buffalo sauce with French's yellow mustard and then added about two tablespoons of Everglades Rub.
I poured that over a 6lb bologna (after scoring it) and set it on a 250° pit boss. The smoker was preheated to 350, then dialed back after it putting the loaf in it.
I'm thinking keep it on until it's 150 on the inside? Does that sound right?
Thanks!
I felt a little rushed, so instead of layers, I just mixed Frank's Red Hot Buffalo sauce with French's yellow mustard and then added about two tablespoons of Everglades Rub.
I poured that over a 6lb bologna (after scoring it) and set it on a 250° pit boss. The smoker was preheated to 350, then dialed back after it putting the loaf in it.
I'm thinking keep it on until it's 150 on the inside? Does that sound right?
Thanks!
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