• 5 lb. roll pack of bologna
• Yellow mustard
• Historic Lynchburg Barbecue Seasoning & Rub
• Black pepper
• Historic Lynchburg Jalapeño Hot Sauce

1. Preparing your bologna - The first thing you’ll want to do after taking the bologna out of the package, is to score it. Take a large sharp knife and carve a checkered pattern into the roll, about 1/2″ deep and with a 2″ space between the lines.
2. Seasoning your bologna - Give the bologna a nice, even (but not too thick!) coat of 1/8 cup yellow mustard mixed with 1/8 cup Historic Lynchburg Jalapeño Hot Sauce, then season all around with Historic Lynchburg Barbecue Seasoning & Rub and ground black pepper. You can use either coarse ground black pepper or fine grind black pepper.
3. Smoking your bologna - Get your pit up and running at a cooking temp of around 225ºF. Wood can be any wood of your choice, but I prefer Hickory for smoke. You’ll be cooking your bologna over indirect heat.
   • Use a high quality and reliable smoking thermometer to properly gauge the doneness of your meat and cook to 145 to 150 degrees internal temperature.
   • A good indicator of when the meat is ready is that the cuts made earlier will widen and the external color of the bologna will change to a rich, deep red color.
4. Slice it up - When the smoked bbq bologna is ready, you can slice it. Use a meat slicer if you have one, if not then a sharp knife will do well.

Serve with one of your favorite Historic Lynchburg Barbecue Sauces slathered on it either Hot or Mild. When you’re ready serve it on a plate or go ahead and enjoy the best bologna sandwich you’ve ever had!

Ron Appetit’