If you are doing sausage with bologna, you will want to have about 4 sausage links and about 2 lbs of bologna.
If using sausage only, you'll want to use an extra 3-4 links.
Cut the sausage up into pieces that are about 1-2 inches long.
Cut the bologna up into chunks as well. Don't forget to remove the wrapper 😉
Remove the stem, core and seeds from the peppers and slice them up into strips as shown.
Slice the onion into pieces.
I went ahead and put everything in the bowl to make sure it was going to fit properly.
Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeff's original rub (Purchase formula here | Purchase bottled rub)
Place the bag into the fridge overnight if possible to let all of the flavors meld together or at least for a couple of hours.
When the marinating is finished, pour the contents back into the 9×13 or whatever container you are using.
Set up your smoker for indirect cooking at about 225°F for 2 hours or until the vegetables are sufficiently tender to your liking.
Apply smoke from cherry, apple or your favorite smoking wood for at least 1 hour or you can keep it going for the full 2 hours for great flavor.
Stir the meat and vegetables 3-4 times during the process to make sure the smoke has access to everything.
When the vegetables are tender to your liking and the meat has had time to get sufficiently hot and smokey, the dish is complete.
Serve over rice or on top of buns and enjoy!