Smoked Bologna Sandwich

Bologna sandwiches gets a upgrade from the basic grade-school lunchbox variety when the bologna is smoked. 3-pound whole bologna chub (see

Note)

¼ cup yellow mustard

¼ cup sweet barbecue rub

¼ cup apple juice

½ cup barbecue sauce (optional) 6 bakery buns

Sandwich toppings: lettuce, tomatoes, onions, cheese and mayonnaise

Instructions: Heat your smoker to 225 degrees, using a fruit wood such as apple, peach or cherry.

Using the tip of a sharp knife, score the bologna all around in a diamond or square pattern, with cuts about 1⁄4-½ inch deep and about an inch apart.

Slather the bologna chub with the yellow mustard, then sprinkle with the sweet rub, rubbing it in and opening the slits slightly with your fingers to get the mustard and seasoning into the cuts.

Smoke with the lid closed for 3-4 hours, spritzing with apple juice every 30 minutes, until the bologna takes on the color and smoke flavor that you like. For added flavor, during the last 30 minutes, brush on all sides with the barbecue sauce (optional).

Take off the smoker and while still warm, slice it for sandwiches served in the buns and garnished with lettuce, tomato, onions, cheese, mayonnaise or whatever your heart desires. You also could cut the bologna into small cubes and serve as an appetizer.

Note: A chub is a large block of unsliced bologna and usually weighs 3 to 5 pounds. They can be hard to find in San Antonio grocery stores. I visited several H-E-Bs before finding a chub of beef bologna at the H-E-B on Bulverde Road.

Makes 6 sandwiches

Marvin Pfeiffer / Staff photographer For the best flavor, spritz the chub with apple juice and use subtle fruit woods such as apple, peach or cherry oak.