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!
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used your smoked ham recipe this Christmas.
it was the best ham we have ever had!!!!!
my wife is not crazy about smoked food,
but this recipe is just the right amount
cant wait to try chicken recipe
glad to hear it!
Going to try this weekend. I review content and procedures on this site a good bit; thank you for the knowledge share!