Bologna smoke time

[tsutton81]

What is the best temperature at which to smoke a bologna chub and at what internal temperature should it be pulled?

[Jfrosty27]

I do these at 240 on my pellet pooper. Takes about 1.5-2 hours to an IT of 140ish depending on diameter of the chub.

[tsutton81]

Thanks. I will target that temp.

[HawkerXP]

Welcome to the Pit! I've never tried this so please take us along with you on this new adventure.

[tsutton81]

Will do.

[RonB]

Welcome to The Pit. Sorry, but I just grill thick slices of bologna and have never smoked a whole one.

[Backroadmeats]

Is this bologna pre-cooked??

[Backroadmeats]

I make lots of venison bologna for people!! I didn't know if he made bologna at home?? None of my bologna is cooked until it goes in my smoker..

[tsutton81]

Yes

[Backroadmeats]

Then I would do as others have stated. Cut in slices 3/4 inch thick or so a cook to a i.t. of 140ish

[jlazar]

Here is a post with some info. My next one will be sliced first to maximize surface for the smoke and then finished over heat on the kettle. Guess it would be a Bologna Reverse Sear.

Smoked Beef Bologna - Pitmaster Club (amazingribs.com)

[tsutton81]

Thanks. Looks great.

[ssandy_561]

I don’t know why I didn’t post about this when I made it (maybe I did but I can’t find it). I made this in the fall of 2019. It was great. I took it to work then grilled up thick slices there to reheat and just served it on sandwich bread.

Looking at my photo diary I first scored the bologna and then rubbed the whole thing down with mustard. I then added a rib rub and smoked it for two hours running around 250. I then brushed a BBQ sauce over the whole chub and smoked it for about 45 minutes longer. Here are some photos from my cook.

[Jfrosty27]

No that’s what I’m talking about! Yummy.

[tsutton81]

This is a 3# chub. I scored it and rubbed it with the Barbecue Shop's Dancing Pig Sauce, salt and pepper. Smoked about 4
hours at 240. ​ Cut 1/4 inch slices and grilled with American cheese on toasted buns. It was a hit. Thanks for all the input.

[DavidNorcross]

Welcome aboard. Never done one before. I know Malcom Reed has recipes on his site. Interested..

[tsutton81]

Thanks. I saved that link.

[Jfrosty27]

Smoking-meat.com. Jeff Phillips site has several. All really tasty. Check them out.

[tsutton81]

Thanks, bookmarked it.