This tailgating favorite is lip smacking and oh so tender! This Smoked Bologna recipe knocks your socks off on the first bite. Not only is this super simple to make, it makes incredible dishes for your cookouts and game days!
Remove the plastic wrap and the red liner from the bologna. Carefully cut ¼" deep slits along the sides at about one inch intervals to form a diamond pattern. As the bologna smokes, it will separate along these slits.
Combine the BBQ sauce and mustard together and rub it liberally on the bologna. Make sure to cover the two ends as well.
Sprinkle the rub over the entire chub. You probably don't even need to pat it down to get it to stick, but if you do, make sure to press gently straight down and don't smear it.
Preheat the grill to 250°F on indirect heat. For a gas grill, turn off the center burners. For the kamado style, add a plate setter. Add smoking chips at this point.
Smoke the bologna chub for 2-4 hours. Since this is precooked, you don't need to worry about getting it to a certain temperature. Look at the outside and when it is dark and almost crispy, remove it.
With 30 minutes remaining, brush on the BBQ sauce glaze which is just the same bbq sauce used before without the mustard. This will take ½-1 cup of sauce. Brush all over the bologna and allow to continue smoking for 30 more minutes before removing it.
Slice this thin if you want to use this for sandwiches, or thicker chunks if you plan on turning this into burnt ends. If making sandwiches, slice this up and put on buns with mayo, lettuce, tomatoes and serve.
Notes
Wood Choice: Choose your wood based on how much density of smoke you like. If you prefer a softer smoked flavor, stick with fruit woods. If you like a bold smoked kick, make sure to pick up a bag of mesquite or hickory. It doesn't smoke the entire way through so it's just the outer crust that really gets the smoked flavor. Remove All Coatings: If your bologna has a red coating or wrap on it, remove it before starting the instructions. Alternatives: Mix up the binder and the rub. Any liquid will work as a binder to help keep the rub sticking. Think about using ketchup, BBQ sauce, soy sauce, vinegar, or even A1.