[Pote05]

1 (6-8 pound) all-beef bologna
1/2 cup Dijon mustard
1/2 cups golden brown sugar
1 cup BQ Rub
1 jar yellow mustard


Keep grill around 250 degrees F.
Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.

Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the rub & brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining rub & brown sugar onto the mustard to coat the entire bologna well.

Smoke 3-4 hours at 250-275!