Wicked Simple Smoked Bologna Recipe

In Order to Smoke Bologna, You Need What’s Called a “Chub.”

Where I’m from in New England, bologna is rarely sold as a whole packaged chub.

Rather, I have to go to the deli counter and tell the Deli Employee to cut me off a chub of bologna.

They should know what you’re talking about – After which they weigh it out, package it, and you’re set.

Cross-hatching the Chub

When slicing, try to go about 3/4″ to 1″ deep, all the way around – top and bottom.

Creating superficial cuts will do nothing and won’t result in the defined bologna burnt ends.

Add Your Barbecue Rub to a Mixing Bowl

After slicing the bologna, get your mixing bowl and your barbecue rub of choice.

For this recipe I used Tennessee Mojo BBQ rub but any BBQ Rub will work.

If you don’t have any BBQ Rub:

• 1/2 cup of Dark brown sugar
• 1/4 cup of Paprika
• 1 tbsp Garlic powder
• 1/2 tbsp Onion powder

Add your rub to the mixing bowl and put the bologna chub on top – covering all sides.

A binder like mustard can be useful here but it’s not totally necessary. I used no binder and my rub stuck just fine.

Get Your Smoker to 225F

Smoke the bologna chub for 2 hours.

After 2 hours you should start to see the cross-hatches shrink.

Prepping BBQ Sauce for Glaze

In a medium pot over medium-low heat add 2 cups of BBQ sauce as well as 3 tbsp of apricot preserves.

Allow the apricot preserves to incorporate by whisking occasionally.

Once incorporated, reduce to low heat.

Glaze the Bologna and Return to the Smoker

After another hour of smoking, take bologna off the smoker and dunk in the glaze.

Then place the bologna back on the smoker for 15-30 minutes to set the glaze.

Slice the Bologna as Thick or Thin as You Like

I cut this bologna in half – one for my dad and one for me.

But you can slice as thick or as thin as you deem fit.