Bologna Smoke

Discussion in 'Sausage' started by umphreys mcgee, 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...
    Last edited: 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.
    Last edited: Aug 9, 2014
  3. Put them in the 'trusty' Brinkmann for a bit. This is before the sauce was applied...
    Last edited: Aug 9, 2014
  4. ...And when they came inside after a good smoking!
  5. This was my first bologna but FOR SURE won't be the last!!

  6. reinhard

    reinhard Master of the Pit OTBS Member

    That sure looks good!!!  Great job.  Reinhard
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great - ya!!!

    A full smoker is a happy smoker

  8. shakeyjake

    shakeyjake Newbie

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

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome ! Thumbs Up
  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!
  11. ninconanco

    ninconanco Newbie

    this looks like the mortadella without the fat. 

    It looks really juicy!
    Last edited: Aug 18, 2014

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