Score the chub, brush a layer of BBQ sauce mixed with mustard, and season it evenly according to the instructions in our how to smoke bologna guide.
Preheat the grill to 250°F on indirect heat and add some smoking chips or chunks.
Place the bologna on the grill grates and let it smoke until it develops a slight bark. This will take 2-4 hours.
Brush on BBQ sauce and let it smoke for another 30 minutes. This will take ½-1 cup of sauce.
Making The Burnt Ends
Combine the jam and the BBQ sauce in a bowl and stir.
Using the Smoked Bologna, cut into one inch cubes.
Combine the bologna chunks and the BBQ sauce mixture together, using your hands to make sure everything is lightly covered.
Heat smoker up to 350 degrees and place aluminum pan over the grill grate and cook for 15 minutes, stirring every couple of minutes.
Remove when the sugars have caramelized and the bologna has darkened nicely.
Notes
Keep Stirring: Stir, stir and stir. They will want to stick to the bottom of the pan with all the ooey, gooey sugars so make sure to keep stirring and stay close by. Pan Choice: Don't use any pans that you care about for this recipe. This is best used with a disposable pan that you can toss away at the end. Serving: Serve these for pot lucks, game days and tailgating with toothpicks for each one.Storage: Keep the leftovers in the refrigerator for 3-5 days in a sealed container. Freezer: Put them in a sealed container and store for up to 3 months in the freezer.