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Big Poppa Smokers Presents

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BBQ Smoked Bologna

Cooking Grill: Meadow Creek PR36
Pit Temperature: 225
Desired Internal Temperature:
Cooking Time: 2 hours
Pallets Used: Lump
Directions:
Bought a 2 lb chub of beef German bologna at the deli. Scored the top, applied some PYM and some rub. Smoke cooked on my Meadow Creek PR36 slide out. Used lump charcoal and a PitmasterID to control the temp. Stood pretty steady at 225-230. Enjoy the pics.
Posted on: 2016-03-11 18:07:00 Forum URL:: NO URL