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Smoked Bologna

post #1 of 3
Thread Starter 

Hello! New to the forum and need some help. I would like to smoke a chub of bologna. How long do I smoke it and what should the internal temperature read?


BBQ Train

post #2 of 3

Welcome aboard BBQ Train.

It's been a long time since I've smoked a chub.

I thought I had it written down in my notes, but I can't seem to find it.

IIRC, I smoked at 250 for about 4 hours. Since the chub is already cooked, you really don't need to worry about the IT. Just cook it long enough to get the bacon done.

I think this one was a 5# one and I cut it in half. scored, rubbed and wrapped in bacon.





Sliced it about 1/4", red onion, BBQ sauce and coleslaw.

Good stuff.

post #3 of 3

Roger that what Jarhead said.


I smoke when the cross hatches start to open up.





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