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Smoked Bologna

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Our smoked bologna recipe features a whole bologna chub seasoned with your favorite rub and smothered in barbecue sauce.

As a kid, one of Marrekus’ best memories involves grabbing a smoked bologna sandwich from local Memphis spots like Tops and Showboat Barbecue. Those simple but delicious sandwiches, wrapped in wax paper with barbecue sauce between slices of soft white bread, were a staple. Adding coleslaw on top of the BBQ bologna brought a tasty crunch to the smoky goodness. It was comfort food at its finest.

This smoked bologna recipe isn’t just a trip down memory lane though; it’s a recipe the kids love making. When we make it nowadays, we throw in classic sides like baked beans, potato salad, and potato chips.

Smoking bologna is easy, so, grab a chub of bologna and some dry rub, and let’s get to it!

What you’ll love about this recipe:


  • EASY & DELICIOUS – Smoking adds a rich and smoky flavor to the bologna. It’s perfect for both experienced smokers and those new to barbecue.
  • VERSATILITY – Smoked bologna can be served in slices, chunks, or sandwiches.
  • NOSTALGIC APPEAL – If you grew up in the South, chances are you have fond memories of enjoying smoked bologna from the local barbecue joint or family gatherings.

Ingredients

  • Whole bologna chub
  • Yellow mustard
  • Dry rub seasoning
  • BBQ sauce
  • Wood for smoking

Equipment & Tools You’ll Need

To prepare our smoked bologna recipe, you’ll need the following:

  • Smoker
  • Smoking wood (logs/splits, chips, pellets, chunks, etc.) per your smoker
  • Tongs or heat-resistant gloves
  • Cooling rack
  • Meat thermometer

How to Smoke Bologna

  1. Preheat your smoker to 225°F (107°C).
  2. Remove chub bologna from its packaging and pat it dry with paper towels. Using a sharp knife, score bologna in a diamond pattern. This allows the smoke and flavors to penetrate.
  3. Brush the entire chub with a thin layer of mustard to help the rub adhere. Generously coat with your chosen barbecue rub or seasoning. Ensure an even coating on all sides.
  4. Add wood to your smoker (e.g. logs/splits, chips, pellets, chunks).
  5. Put chub bologna on the smoker rack and close the lid. Smoke for approximately 2 to 3 hours or until it reaches an internal temperature of 160°F (71°C). Check periodically to ensure it’s cooking evenly. Optionally, baste with sauce during the last hour of smoking for added flavor.
  6. Once the BBQ bologna reaches the desired temperature, remove it from the smoker. Allow it to rest for about 10-15 minutes.
  7. Slice the smoked bologna into rounds or chunks. Serve it as is, or use it to make a smoked bologna sandwich.

Recipe Tips & Tricks

  • Choose a Quality Chub Bologna: Start with a high-quality meat. Look for one without excessive additives or fillers for the best flavor.
  • Score for Flavor Penetration: Before smoking, score the surface of the bologna in a crisscross pattern. This allows the smoke and seasoning to penetrate the meat, enhancing the flavor throughout.
  • Mustard Coat for Adhesion: Brushing the chub with a thin layer of mustard before applying the rub helps the seasoning adhere, creating a flavorful crust during smoking.
  • Experiment with Rubs: When smoking bologna, use your favorite barbecue rub or try a sweet pork rub for a balanced flavor profile. Experiment with different rubs to find the one that suits your taste preferences.
  • Low and Slow Smoking: Smoke BBQ bologna at a low and steady temperature (around 225-250°F) for 2-3 hours. This slow process allows the flavors to infuse and results in a moist, tender interior.
  • Choose Smoking Wood Wisely: Select smoking wood that complements the flavor of the bologna. Hickory, apple, or cherry wood works well for a delicious smoky taste.
  • Consider Basting: During the last hour of smoking, consider basting the BBQ bologna with sauce for an extra layer of flavor. This step is optional but can add a delightful glaze.
  • Pair with Classic Sides: When serving, complement your smoked chub bologna with classic BBQ sides like coleslaw, baked beans, and potato salad for a well-rounded meal.
  • Rest Before Slicing: Allow the smoked bologna to rest for about 10-15 minutes. This helps retain juices and ensures a moist texture.

What to Serve with Smoked Bologna

Smoked bologna pairs well with a variety of classic barbecue sides and accompaniments. Here are some delicious options: sliced bread, barbecue sauce, coleslaw, baked beans, potato salad, and potato chips.

FAQ

How long to smoke bologna?

Smoking a chub of bologna usually takes about 2 to 3 hours.

How long is bologna good for?

Refrigerate any leftovers promptly and consume them within 3-4 days.

Summary

Smoking bologna is easy and delicious. This smoked bologna recipe is made with a whole chub, just season it with your preferred rub, and slather in BBQ sauce. Make a classic smoked bologna sandwich or serve it with coleslaw and baked beans. Perfect for your next cookout!

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Description

A smoked bologna recipe featuring whole bologna chub seasoned with dry rub and smothered in barbecue sauce. 


Ingredients

  • Whole bologna chub
  • Yellow mustard
  • Dry rub seasoning
  • BBQ sauce
  • Wood for smoking


Instructions

  1. Preheat your smoker to 225°F (107°C).
  2. Remove chub bologna from its packaging and pat it dry with paper towels. Using a sharp knife, score the surface in a diamond pattern. This allows the smoke and flavors to penetrate.
  3. Brush the entire chub with a thin layer of mustard to help the rub adhere to the meat. Generously coat with your chosen barbecue rub or seasoning. Ensure an even coating on all sides.
  4. Add wood to your smoker (e.g. logs/splits, chips, pellets, chunks).
  5. Put chub bologna on the smoker rack and close the lid. Smoke for approximately 2 to 3 hours or until it reaches an internal temperature of 160°F (71°C). Check periodically to ensure it’s cooking evenly. Optionally, baste with sauce during the last hour of smoking for added flavor.
  6. Once the BBQ bologna reaches the desired temperature, remove it from the smoker. Allow it to rest for about 10-15 minutes.
  7. Slice the smoked bologna into rounds or chunks. Serve it as is, or use it to make a smoked bologna sandwich.


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