Smoked Whole Bologna Roll

Recipe by East Oak

Smoking a whole bologna is a fantastic way to cook it that imparts a depth of flavor that is hard to describe until you try it.

Flavor & Texture

Smoked flavor	Maturity	Humidity	Taste	Smell
Strong Flavor	Well Done	Moderate	Sweet and peppery with a caramelized crust.	Rich, smoky aroma with hints of caramel and pepper.

Prep time	Cooking time	Total time
10 min	3 hours	3 hours 10 min

1. Prepare the Smoker:

Add wood chips to the side tray and fill the water pan halfway with water or a mixture of water and brown ale.
Open the top vent and preheat the smoker to 225°F (107°C).

2. Prepare the Bologna:

In a bowl, combine brown sugar and pepper.
Remove the plastic wrap from the bologna and score the surface with cuts no deeper than 1/4 inch, forming a diamond or square pattern.
Coat the bologna evenly with mustard, then press the sugar and pepper mixture into the mustard coating.

3. Smoke the Bologna:

Place the bologna on the upper rack of the preheated smoker.
Smoke for 3 to 4 hours, or until the exterior is caramelized and slightly crispy.
Replenish wood chips and water or ale every 60 minutes.

4. Serve the Bologna:

Slice the smoked bologna into 1/2-inch thick pieces for burgers or cut them into smaller, bite-sized pieces for appetizers.
Serve with a simple barbecue dipping sauce if desired.

*USDA safe minimum for pork and beef -160°F (71 °C)

Serves: 4-6

Amount Per Serving: