Smoked bologna anyone?

[smokepuppet]

I love smoked bologna. Going to do a loaf of it. Any comments on how long and what temp? Precautions? Any input is helpful.

 

[Central PA Cowboy]

TNJAKE can you help?

 

[mike243]

I cut slits from 1 end to the other, mustard rub then a rub put on, the other day however I had a small chub and sliced it thick, mustard and rubbed and smoked for about 2 hrs or so. If I have the space I will always slice and slather them with rub, I ran them on my pellet smoker at the lowest temp setting. I throwed into a zip lock bag and had some great sandwiches for work

 

[uncle eddie]

I like my smoked bologna plain - no rub - just smoked. I then use my fave BBQ sauce on my sammich.

Scoring the bologna will get more smoked flavor into it. Since the bologna is already cooked and you are just smoking for elevating the deliciousness factor, I would suggest smoking at a lower temp...I set my MES40 for 200F when doing bologna. It will cook pretty quick and I would pull it when, or just before it hits 140F.

 

[TNJAKE]

Smoked Bologna

Hey again. Down here in my neck of the woods you can go to about any bbq restaurant and order a smoked bologna sandwich. Its common practice to just pick up a chub of store bought bologna, score it,slather in mustard and apply rub. Then smoke it. This batch is actually for an older friend of...

www.smokingmeatforums.com

 

[Winterrider]

Smoked Bologna

Hey again. Down here in my neck of the woods you can go to about any bbq restaurant and order a smoked bologna sandwich. Its common practice to just pick up a chub of store bought bologna, score it,slather in mustard and apply rub. Then smoke it. This batch is actually for an older friend of...

www.smokingmeatforums.com

Darn Jake , not sure how I missed this the 1st time around. That looks fantastic and for certain going to see if I can find next trip to the grocery.

 

[normanaj]

Darn Jake , not sure how I missed this the 1st time around. That looks fantastic and for certain going to see if I can find next trip to the grocery.

Same here!

 

[smokepuppet]

I like my smoked bologna plain - no rub - just smoked. I then use my fave BBQ sauce on my sammich.

Scoring the bologna will get more smoked flavor into it. Since the bologna is already cooked and you are just smoking for elevating the deliciousness factor, I would suggest smoking at a lower temp...I set my MES40 for 200F when doing bologna. It will cook pretty quick and I would pull it when, or just before it hits 140F.

Thank you, noted

 

[smokepuppet]

I cut slits from 1 end to the other, mustard rub then a rub put on, the other day however I had a small chub and sliced it thick, mustard and rubbed and smoked for about 2 hrs or so. If I have the space I will always slice and slather them with rub, I ran them on my pellet smoker at the lowest temp setting. I throwed into a zip lock bag and had some great sandwiches for work

Sounds awesome, TY