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Bologna smoke time

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    Bologna smoke time

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

    #2
    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.

    Comment


    • tsutton81
      tsutton81 commented
      Editing a comment
      Thanks. I will target that temp.

    #3
    Welcome to the Pit! I've never tried this so please take us along with you on this new adventure.

    Comment


    • tsutton81
      tsutton81 commented
      Editing a comment
      Will do.

    #4
    Welcome to The Pit. Sorry, but I just grill thick slices of bologna and have never smoked a whole one.

    Comment


      #5
      Is this bologna pre-cooked??

      Comment


      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        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
        tsutton81 commented
        Editing a comment
        Yes

      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        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

      #6
      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)

      Comment


      • tsutton81
        tsutton81 commented
        Editing a comment
        Thanks. Looks great.

      #7
      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.

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      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        No that’s what I’m talking about! Yummy.

      #8
      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.

      Comment


        #9
        Welcome aboard. Never done one before. I know Malcom Reed has recipes on his site. Interested..

        Comment


        • tsutton81
          tsutton81 commented
          Editing a comment
          Thanks. I saved that link.

        #10
        Smoking-meat.com. Jeff Phillips site has several. All really tasty. Check them out.

        Comment


        • tsutton81
          tsutton81 commented
          Editing a comment
          Thanks, bookmarked it.

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