Barbecue Bologna Sandwiches
Makes 8 To 10 Sandwiches
You might have to purchase your whole unsliced bologna from the butcher shop or butcher counter if you can’t find anything but the sliced kind where you live. It’s inexpensive and absolutely worth it, trust me.
Ingredients
- 1 3- to 5-pound good-quality whole unsliced bologna (any kind will do, including kosher all-beef)
- 1 recipe Jack’s Old South Hickory Rub or make your own
- 1 loaf Texas toast sliced 1 inch thick
- 1 recipe Classic Creamy Coleslaw
- 1 recipe Jack’s Old South Hickory Sauce or make your own
Instructions
- Prepare your smoker and heat it to 225°F.
- Using a sharp chef’s knife, make a vertical cut that runs the length of the bologna but does not cut all the way through it: Aim to make the cut about two-thirds of the way through the bologna.
- Again: Be sure not to cut all the way through the bologna.
- Apply the rub to the bologna inside and out.
- Put the bologna in an aluminum pan and place the pan in the smoker.
- Smoke the bologna for about 3 hours, until it is mahogany in color and reaches an internal temperature of 145°F.
- Let the bologna rest, uncovered, for 10 minutes.
- When the bologna has cooled, slice it into ½-inch-thick slices about.
- Place 2 slices of bologna on top of a piece of Texas toast.
- Top with a small scoop of slaw and a drizzle of sauce.
- Cover with another piece of Texas toast.
- Serve the sandwiches immediately.
