bbq train
Newbie
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?
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Smoked Bologna
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jarhead
Meat Mopper
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.
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.
Roger that what Jarhead said.
I smoke when the cross hatches start to open up.
I smoke when the cross hatches start to open up.
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