Start off by removing the bologna from the package and taking the casing off. From here, cut the bologna into 1” thick steaks. Now cut the steaks into 3/4-1” cubes and place in a mixing bowl.
Add 2-3 tablespoons of yellow mustard and hand mix. Season generously with the bbq rub of choice. Be sure to season and hand mix and season again so all of the bologna burnt ends get the seasoning needed.
Fire your smoker up to 250 degrees F. with hickory wood chunks. Place the bologna burnt ends on a wire rack and add to the smoker. Smoke for 1 hour 30 mins.
After 1 hour, begin to make the Dr. Pepper BBQ sauce. Place a saucepan over medium heat and add these ingredients: Dr. Pepper, ketchup, mustard, brown sugar, vinegar, honey, hot sauce, The W Sauce, garlic powder, onion powder and cayenne pepper. Simmer and stir for 15 mins. Once it’s thickened take it off the burner to cool.
After 1 hour and 30 mins of smoking, place the burnt ends in an aluminum pan with butter, bourbon, honey and 1 cup of the Dr. Pepper BBQ sauce. Toss and place back into the smoker at the same temp. Smoke for an additional 1 hour.
Every 20 mins open the lid and toss the burnt ends so they all get coated and glazed.
Remove from the smoker and cover with aluminum foil,
Time to assemble, toast the buns, add mustard and mayo to the buns, add the bologna burnt ends, a slice of American cheese (torch to melt), Funyuns and another slice of cheese (torch to melt).