Wicked Simple Smoked Bologna Recipe

Bologna is one of the cheapest and easiest meats to smoke.

All you need is a bologna “chub” and optionally some BBQ seasoning and that’s it.

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
• 2 tbsp Garlic powder
• 1 tbsp Onion powder

Add your rub to the mixing bowl and simply put the bologna chub on top.

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.

Print Pin Recipe

5 from 1 vote

Smoked Bologna Recipe

Active Time3 hours hrs

Glazing15 minutes mins

Total Time3 hours hrs 15 minutes mins

Course: Main Course

Cuisine: American

Ingredients

• ▢ 1 chub Bologna WunderBar brand

Dry Rub

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

Glaze

• ▢ 2 cup Favorite BBQ Sauce
• ▢ 3 tbsp Apricot Preserves

Instructions

• Start by slicing the bologna chub with cross-hatches around the perimeter at about 3/4" to 1" deep.
  1 chub Bologna
• Add rub to a mixing bowl and toss bologna chub in the dry rub.

  Ensure the bologna is entirely covered on all surfaces.
  1/2 cup Dark brown sugar, 1/4 cup Paprika, 1 tbsp Onion powder, 2 tbsp Garlic powder
• Put bologna on smoker at 225 F and allow to smoke for 2 hours before checking.

Prep Glaze for Bologna After 2 Hours

• In a medium pot over medium-low heat add 2 cups of BBQ sauce and 3 tbsp of apricot preserves. Mix until the apricot preserves are well combined and then reduce heat to low.
  2 cup Favorite BBQ Sauce, 3 tbsp Apricot Preserves
• After 3 hours – or whenever you're happy with the shrinkage of the bologna – remove from the smoker.
• Dunk smoked bologna chub in warm BBQ sauce and then return to the smoker for 15-30 minutes until the glaze is set.
• Remove from the smoker, slice the bologna as thick as you'd like and then enjoy!

Notes

If you like coleslaw, consider making some and adding it to the sandwich with some plain white bread.