Smoked Bologna
5 pounds bologna 1/4 cup all-purpose rub or your favorite BBQ rub
Ingredient
- Prepare an outdoor smoker to 250 degrees F (121 degrees C) using your choice of wood. I prefer oak or hickory but cherry works well, too.
- Score the bologna chub in a crosshatch pattern with a sharp knife 1/2-inch deep and 1-inch apart around the entire chub. Sprinkle with rub, and massage rub into all of the scores. Place chub directly on the smoker grate.
- Smoke in the preheated smoker for 3 hours. Transfer to a cutting board and let rest for 30 minutes.
- Slice and serve on sandwiches. Or, slice and pan fry for fried bologna sandwiches.
Direction
- Prepare an outdoor smoker to 250 degrees F (121 degrees C) using your choice of wood. I prefer oak or hickory but cherry works well, too.
- Score the bologna chub in a crosshatch pattern with a sharp knife 1/2-inch deep and 1-inch apart around the entire chub. Sprinkle with rub, and massage rub into all of the scores. Place chub directly on the smoker grate.
- Smoke in the preheated smoker for 3 hours. Transfer to a cutting board and let rest for 30 minutes.
- Slice and serve on sandwiches. Or, slice and pan fry for fried bologna sandwiches.
