I’ve talked about doing Barbecued Bologna in the past, but I wanted to share a video of the procedure with everyone. It’s probably the easiest meat you can possible cook on a smoker, but I promise you people go crazy over it.

This recipe is done with a smaller chunk of bologna versus the traditional “whole stick” that we do at events. It’s scaled down, so that anyone at home can easily throw a chunk on the pit.

There’s really no wrong way to make BBQ bologna. I like to score the outside in a diamond shape pattern. All you do is run a knife on a diagonal spaced out about 1 ½” all the way around the chunk. Then do the same thing going in the opposite direction. (don’t forget to hit the top and bottom side as well)

What this does is creates “crevices” as the bologna smokes and rub, smoke, and flavor gets all inside making it “Happy, Happy”

The bologna needs to go on a smoker at 225 degrees for about 2 ½ hours. Once it has a nice mahogany color on the outside, hit it with a glaze for the 30 minutes. This will really make the Bologna stand out!

For the glaze I use The BBQ Sauce mixed with a little apple juice. Just mop it on top the bologna and let it run into all the cracks. If you need to feed a crowd, BBQ bologna will do the trick!

 

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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