Bologna Smoke

umphreys mcgee

Newbie

Original poster

Aug 4, 2014

28

10

Paducah, Ky

• Aug 9, 2014

• #1

(This is my 3rd try at posting this, I hope it works...I'm gonna try 1 picture per post)

Last night I decided to smoke some of the poor man's steak. Started with 2lbs., cut in half...

image.jpg

• umphreys mcgee
• Aug 9, 2014

 

Last edited: Aug 9, 2014

umphreys mcgee

Newbie

Original poster

Thread starter

Aug 4, 2014

28

10

Paducah, Ky

• Aug 9, 2014

• #2

Pulled their clothes off and, left one stock but gave the other one a rub down after poking holes and scoring both.

image.jpg

• umphreys mcgee
• Aug 9, 2014

 

Last edited: Aug 9, 2014

umphreys mcgee

Newbie

Original poster

Thread starter

Aug 4, 2014

28

10

Paducah, Ky

• Aug 9, 2014

• #3

Put them in the 'trusty' Brinkmann for a bit. This is before the sauce was applied...

image.jpg

• umphreys mcgee
• Aug 9, 2014

 

Last edited: Aug 9, 2014

umphreys mcgee

Newbie

Original poster

Thread starter

Aug 4, 2014

28

10

Paducah, Ky

• Aug 9, 2014

• #4

...And when they came inside after a good smoking!

image.jpg

• umphreys mcgee
• Aug 9, 2014

 

umphreys mcgee

Newbie

Original poster

Thread starter

Aug 4, 2014

28

10

Paducah, Ky

• Aug 9, 2014

• #5

image.jpg

• umphreys mcgee
• Aug 9, 2014

This was my first bologna but FOR SURE won't be the last!!

image.jpg

• umphreys mcgee
• Aug 9, 2014

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Aug 9, 2014

• #6

That sure looks good!!!  Great job.  Reinhard

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

664

N. Central Idaho

• Aug 10, 2014

• #7

Looks great - ya!!!

A full smoker is a happy smoker

DS

 

shakeyjake

Newbie

Aug 8, 2014

14

12

• Aug 10, 2014

• #8

That looks lovely. How long did it take in the smoker?

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Aug 10, 2014

• #9

That looks awesome ! Thumbs Up

 

umphreys mcgee

Newbie

Original poster

Thread starter

Aug 4, 2014

28

10

Paducah, Ky

• Aug 10, 2014

• #10

2 1/2 hrs at about 225°. Then slapped a coat of BBQ sauce on them and smoked for another 50 minutes or so. Maybe smoked a little too long after putting the BBQ sauce on but still good. Very good!

 

ninconanco

Newbie

Aug 12, 2014

7

10

• Aug 18, 2014

• #11

this looks like the mortadella without the fat. 

It looks really juicy!

 

Last edited: Aug 18, 2014