Slather- 1/4C yellow mustard
- 1T Worcestershire
- 1T cider vinegar
| - set the smoker up for indirect cooking with fruit or nut wood
- stabilize the temperature at 225
- unwrap the baloney being sure to peel away all inedible casings or wraps
- make several slices about 1/2 inch deep every inch or 2, I have made diamonds and lines
- mix the slather ingredients together
- generously apply the slather to the baloney
- sprinkle heavily with the butt rubb being sure to get the ends as well
- place the baloney on the smoker for 2 to 3 hours, until 165 internally
- remove and let it rest for at least 30 minutes
- slice into 1/2 inch thick slices and grill over direct heat until well marked
- serve hamburger style with your favorite cheese, bbq sauce etc...
|
|
