His looks similar to mine, but I take the roll, make crisscross cuts, start from one end, roll it so you cut a spiral, in say a 45 degree angle, between 1/2” - 3/4” deep, when you get to the end, turn your knife and go the opposite direction until it is all crisscrossed. The form of cuts doesn’t matter, the point is to open it to get smoke in, plus it keeps it from splitting. I then slather it with a thin layer of mustard, I’ve tried olive oil too, but I prefer the extra salt and vinegar from the mustard, coat it with a generous coat of seasoning, I use Cajun or Blackened, but that’s your choice. Then smoke it for 2-3 hours at around 225. Super easy and will give you a new outlook on bologna.
