00:00All right, it's time to smoke a chub.
00:03It's been a bit.
00:04This is actually upon special request from my daughter's boss.
00:09You want to smoke baloney?
00:10Well, that's what you're getting, sir.
00:12So I like to score mine down the sides.
00:15Every time you score baloney, and I like to go pretty deep, it will open up.
00:20And so when you smoke it, it just creates that much more flavor once it expands and opens up.
00:24So you got to rub it.
00:25I like French's mustard, and I got my all-purpose, which is very low sodium.
00:31So it works well because the baloney already has that sodium.
00:34So just a perfect rub for this.
00:35So this is where I screwed up.
00:38Put it on, then I realized, oh, I didn't score the opposite direction.
00:41I like to score as much as I can.
00:43So when it opens up, that smoky flavor will get into that baloney that much more.
00:48So I went the opposite direction.
00:49So up and down and then sideways.
00:51And then this is about three hours later at 250 degrees.
00:54You can see it opens up.
00:56The smoke gets in there.
00:57I put that T on top for that Traeger.
01:01And that's it.
01:01So although this whole thing was from my daughter's boss, you know I had to sneak a few because
01:06fried, smoked baloney like when we were kids, can't beat it.
01:11So pulled up that flat rock, got that Ceron.
01:14Obviously the Dukes.
01:16French's all day.
01:18And wow, took me back as a kid.
01:20Go.
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