Smoked Bologna
A whole chub of bologna scored, seasoned, and smoked low and slow until it develops a deep smoke ring and crisp exterior.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Smoker
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 30
- carbs
- 4
- protein
- 14
- calories
- 340
Instructions
- 1
Cut crisscross lines about a quarter-inch deep across the bologna chub. This makes a diamond pattern.
- 2
Spread a thin layer of mustard all over the chub to help the seasoning stick.
- 3
Sprinkle plenty of dry rub all over the entire surface.
- 4
Preheat your smoker to 250°F.
- 5
Smoke the bologna for 2.5-3 hours. Cook until it has a dark crust and reaches 165°F inside.
- 6
Brush barbecue sauce all over the meat during the last 20 minutes if you like.
- 7
Let the meat rest for 10 minutes. Then slice it into thick rounds.
Chef's tips
Cutting crisscross lines lets the smoke and rub get deeper into the meat. Serve slices on white bread with sauce for an easy sandwich.
Storage
Refrigerate sliced bologna in an airtight container for up to 5 days.
Reheating
Reheat slices briefly in a skillet to crisp the edges again.
Common mistakes to avoid
- •Skipping the surface cuts, which keeps the smoke from getting inside evenly
- •Slicing the meat too thin before smoking, which dries it out
Serving suggestions
Cooked Smoked Bologna?
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