The flavor of this recipe will depend upon the grill rub used. Make sure the flavor and heat level are to your liking. When asking the deli for the bologna, be sure to emphasize that you would like it whole, not sliced. This may cause a moment of hesitation for the deli worker, but just confirm you would like it whole.
- 1 1/2 to 2 lbs of whole bologna
- 1/4 cup yellow mustard
- 2 tablespoons plus more for topping, grill rub
Heat the grill or smoker to 250 degrees.
Place the bologna on a cutting board. Using a sharp knife, score the bologna by making small slits horizontally and vertically all around the bologna, spaced about 1 inch apart, creating squares.
Using the bag the deli placed the bologna in, or using a large plastic sealable bag, place the mustard and bologna into the bag. Seal it and roll the bologna in the mustard, thoroughly coating it. Open the bag and add 1 tablespoon of grill rub. Seal the bag again and shake until the bologna is coated with the grill rub. Repeat this step if one more tablespoon of grill rub is desired.
Remove the bologna from the bag and place onto the grill. Smoke or grill over indirect heat for 2 hours.
Remove the bologna from the grill and place onto a plate. Cover with foil and let rest for 15 minutes. Slice the bologna and serve warm.