Smoked Bologna Over The Fire Cooking

Instructions. Unwrap the bologna chunk. Use a very thin blade knife to poke holes through all the sides and edges of the bologna to allow barbecue flavors to seep inside throughout the cook. Spread about ½ cup of your favorite barbecue rub on a plate and roll the bologna chunk around in it to fully coat all sides with rub.

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Slice the bologna chub in a cross-hatch pattern, 1-inch apart and 1-inch deep. Apply yellow mustard to the outside to act as a binder and sprinkle the BBQ rub over the outside liberally. Place the chub onto the smoker's grill grates and smoke for 2 hours in preheated smoker at 180 degrees Fahrenheit.

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Step 2: Prepare the Bologna. Next, use a sharp knife to score the whole bologna. Cut the meat in a crisscross marks with diamond pattern all over it. Ensure you score the meat about a quarter of an inch deep, so the smoke penetrates the meat and cooks it thoroughly.

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Brush bologna all over with mustard, and sprinkle with barbecue rub. Fire up a smoker or grill to 225°F (105°C), adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place bologna in the smoker or grill, and smoke until outside has darkened, 2 to 3 hours.

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Set the temperature to a mouthwatering 275°F and place your seasoned bologna onto the grill grates. Close the lid and let the smoky dance begin. Allow the bologna to smoke for a tantalizing 60 minutes, giving it ample time to absorb those rich, smoky flavors.

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Score the bologna log being careful not to cut too deep. 2. Mix brown sugar, mustard, soy sauce and Worcestershire sauce together. 3. Once mixed, rub it all over the bologna. 4. When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. 225 ˚F / 107 ˚C.

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Carefully cut ¼" slits over the entire bologna at about 1-inch intervals to form a diamond pattern. Use a sharp paring knife or the tip of a sharp knife. As the bologna smokes, it will separate slightly along these slits. Step Two: Combine the BBQ sauce and mustard together and rub it liberally on the bologna.

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4. In a shallow pan, place the meat and coat it with prepared mustard, soy sauce mixture. 5. Spread brown sugar all over and place the pan opposite the hot coals in grill. 6. Pour beer or water in bottom of the pan for added moisture. Cover and cook for about 4 hours or until done. 7. Slice and then brown meat directly over coals, if desired.

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Smoked Bologna. Preheat your smoker to between 225ºF and 250ºF for at least 20 minutes. Scrub your grates clean and close the grill cover. Remove any packaging from the bologna chub, including the outer casing. If it's stuck, wiggle the tip of a sharp knife under an edge and cut it to give yourself something to tug.

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Place the seasoned bologna on the smoker, close the lid, and smoke for at least 3 to 4 hours. Bologna is pre-cooked, so heat the bologna to around 145 degrees F until the color on the outside of the bologna is to your liking. Sauce. During the last 30 minutes, brush on all sides with Everything BBQ sauce. Serve.

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Not slices, an entire chub of bologna. This isn't all that complicated. Take an entire chub of bologna, slice off the bottom so it stands upright. Score the sides. Smoke/indirect for a few hours. To me, it hearkened back to college and fried bologna sammiches. This takes the fried bologna sando to a whole other level and is so easy to do.

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Instructions. Preheat the pellet smoker to 225°F. (if your using a Traeger set for 225°F with super smoke setting on) I used apple wood for this as I find the milder sweeter works well with pork. If you prefer a bold smoky flavor, use oak, hickory, or mesquite. Remove any of the outside wrapping or wax packaging.

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Steps. When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. Score the bologna log 1/4-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals. In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.

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Lather with your mustard and season generously with your BBQ seasoning. Set aside. Preheat your smoker to 225F indirect cooking. Add some wood chips or wood chunks for additional smoke flavor. Add the bologna to cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined.

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Instructions. Buy your loaf of Bologna from the store. You will want to ask for a whole Bologna chub. This will look like a large, round log. Remove the bologna from the packaging. Score the Bologna with a knife by making five slits 1/4-inch deep in a diamond pattern on the surface. Preheat your charcoal grill (or pellet grill) to 225°F.

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How to smoke bologna. Preheat your smoker to 225f. Meanwhile, prepare the bologna chub by scoring 1/4 - 3/8" cuts into the outside. This can be done in a checked or crosshatch pattern. These score marks will help to hold rub on the bologna, they will also spread open during cooking allowing better smoke penetration.