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Smoked Bologna

This smoked bologna recipe transforms humble bologna into a rich, flavorful dish with a smoky depth. Perfect for sandwiches, snacks, or appetizers, it boasts a golden crust and moist interior, making it a great summer BBQ or family cookout addition.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds bologna
  • Mustard for coating
  • 2 tablespoons BBQ seasoning
  • 1 tablespoon brown sugar
  • Wood chips hickory or mesquite, for smoking

Equipment

  • Smoker
  • Wood chips (hickory or mesquite)
  • Meat thermometer
  • Knife
  • Cutting board

Method
 

  1. Preheat your smoker to 225°F (107°C) to ensure steady low-temperature cooking.
  2. Slice the bologna into 1/4-inch thick rounds and make diagonal shallow cuts on the surface for better flavor absorption.
  3. Generously coat the bologna slices with mustard to create a flavorful base and help seasonings adhere.
  4. Mix the BBQ seasoning and brown sugar in a small bowl, then sprinkle evenly over all mustard-coated surfaces.
  5. Place wood chips into the smoker box or directly onto the coals to impart smoky flavor.
  6. Arrange the bologna slices directly on the smoker rack and smoke for about 1 hour, maintaining a steady temperature of 225°F.
  7. Check the internal temperature of the bologna using a meat thermometer; it should reach 155°F for safety and optimal tenderness.
  8. Remove the smoked bologna from the smoker and let it rest for a few minutes to allow juices to redistribute.
  9. Slice and serve your smoked bologna as desired, pairing with sides like coleslaw, pickles, or mustard.

Notes

Let the bologna rest for a few minutes before slicing to keep the juices intact. Use dry wood chips for best results.