Smoked Baloney
  • 1/4C yellow mustard
  • 1T Worcestershire
  • 1T cider vinegar

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