Bologna is a versatile and tasty chunk of processed meat that I’ve smoked in delicious ways over the years.
My preferred method for cooking bologna is smoking because of the unique flavor it gives. Smoking bologna involves some crucial steps to guarantee you get the best-tasting meat.
Today, I’ll outline the important steps I take when smoking this delicious meat from preparing and seasoning the chub of meat, to the cooking temperature, and ways you can serve and enjoy it. So, without further ado, let’s discuss all the juicy details.
Let’s discuss the necessary steps you need to follow to grill your own tasty log of smoked bologna. Keep in mind that the ingredients are adjusted for one chub of bologna.
First, use a paring knife to score the bologna log, making 1 to 2-inch cuts in a diamond pattern on the chub.
Making a diamond pattern with a sharp knife on the bologna enables the dry rub and smoke to penetrate the meat, resulting in charred ends of bologna. Then, rub the spices over the bologna log.
Use an oil brush to apply mustard to the whole bologna so that the seasoning sticks to it. If you don’t like yellow mustard, try substituting it with mayonnaise or olive oil. Honey also works well.
Once you’ve slathered the mustard on the steak, add the barbecue rub on top. Remember, the rub should coat the whole bologna and stick to it in preparation of smoke time.
Now it’s time to cook the entire 3-pound log. When the temperature in your smoker reaches 225°F, add the two smoking wood chips. (Personally, I use apple wood or hickory chips).
Once the wood chunks catch fire, place the bologna on the grilling grate, close the outer casing and let it grill for two to three hours until it’s brown enough with crispy edges.
You can baste the bologna with a small bowl of BBQ sauce at intervals if you like. Then, remove the chub from the grill grates and let it cool for 10 minutes.
After the meat has cooled, you can slice it into thin or thick slices and enjoy it as a sandwich. Remember to add a generous amount of BBQ sauce to the smoked bologna for more flavor. Worcestershire sauce is another excellent alternative to help balance all the flavors.
Bologna is the product of processed meats comprising of pork, beef, chicken, turkey, and condiments like salt, sugar, peppercorn, etc. This pre-cooked meaty mix is sold as a whole or in slices for easier serving.
In my opinion, smoking is the best way to cook the whole bologna log you bought from the butcher shop.
The process is similar to how you would smoke a brisket. Once you’re done cooking the juicy chub of bologna, you can slice the log however you please for a bologna sandwich, burgers, etc.
Smoking bologna is a delicious way to enjoy this processed meat. You’ll love the crispy and steaming, smoky flavor of this chub of meat. Smoked bologna gets a rich flavor from the smoker. Smoking bologna with various seasonings and wood chips like applewood and mesquite gives this log of meat a delicious and unique taste with crunchy toasted edges. On top of that, you can also slather barbecue sauce over the smoked bologna chub for a more memorable flavor.
Another reason why smoked bologna is a good idea is the price as it is more affordable, compared to other meats.
A whole chub of bologna costs less than other types of meat like pork butt or brisket. Also, bologna chubs are a good choice for large cookouts because one chub can feed many guests.
Here, I’ll highlight bologna smoking tips, so you get the juiciest, tastiest results.
In this section, I’ll outline how I make my special BBQ sauce in case you can’t visit a store to purchase it.
Pour all the ingredients into a saucepan and grill over medium heat. Ensure that you stir all the ingredients thoroughly.
Once the sauce starts bubbling, turn the heat down, and let the sauce simmer for ten minutes. The sauce should taste more flavorful and thicken once you’re done.
Afterward, you’ll be able to use this sauce on your bologna chub. You can also use this sauce on ribs, pork, chicken, and other meat types.
Since bologna is already cooked, the cooking temp is not set in stone. Personally, I cook the entire bologna in a preheated smoker to a specific internal temperature of around 160 degrees Fahrenheit before serving to ensure it is safely smoked.
I recommend using a thermometer for accurate readings. For the best taste without drying out the meat, plan on smoking it for 3–4 hours.
Smoked bologna is one of the staple proteins in Oklahoma. However, this food didn’t originate from Oklahoma, but it is a huge hit in any deli counter and restaurant in the state. This versatile meat can be transformed into a sandwich or hot dog and served with Worcestershire sauce, white bread, etc.
When smoking your preferred piece of smoked meat, like brisket, ribs, etc., you want the smoke flavor to come through without any overpowering sweetness or sourness from the sauce. I recommend coating the whole smoked bologna once or twice with about a quarter cup of BBQ sauce.
Feel free to try this tasty recipe and enjoy the smoky flavor and smooth texture of bologna. Remember to season and score the chub of bologna before placing it in a pre-heated smoker.
Then, let the meat cook for two to three hours, till it reaches your preferred level of crispiness and smokiness. After you’re done smoking the meat, you can slice and serve it however you please.