Smoked Bologna Recipe Electric Smoker

Hickory smoked bologna hickory smoked bologna this hickory smoked bologna recipe for the grill by the bbq pit boys is sensory perfection. 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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Fire up smoker or grill to 225°f, adding chunks of smoking wood chunks when at temperature.

Smoked bologna recipe electric smoker. Remove from smoker, let cool for 5 to 10 minutes, then slice and serve. Place the bologna on the smoker rack and smoke for 2 to 3 hours. Btw i use an electric smoker.

You will need either wood chips or charcoal for smoked bologna. Our simple homemade bologna recipe has a sweet & spicy glaze, is smoked over flavorful hardwood, & crisp edges. Total cooking time will vary based on environmental conditions, actual smoking temperature and thickness of the bologna.

Raise temperature to 185°f for big bologna 8 x 24. Place the bologna directly on the middle rack of the preheated smoker. Preheat your smoker to 225 degrees f.

These will get crispy (almost like beef jerky) on the outside and be nice and tender on the inside. Enjoy sliced bologna on a sandwich or cut into chunks dipped in your favorite bbq sauce. I like a good hickory or apple wood for smoke.

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In a small bowl, whisk together brown sugar, soy sauce, worcestershire, and ground mustard. This smoked bologna recipe will impress family & friends & quickly become a game day favorite recipe. The type you need to purchase will depend on what type of smoker you.

Rub the mixture all over the bologna, getting into the grooves. Using the tip of a sharp knife, cut into the bologna about 1/2 inch thick in a square pattern on all sides of the bologna. Add two fistfuls of dry smoking wood chips every hour.

Score the bologna diagonally across the top. I used heinz memphis sweet &. For this recipe i used mesquite wood to smoke with.

Glaze the smoked bologna with your favorite bbq sauce. Smoke cook in a 225°f smoker for 2 hours using pecan or your favorite smoking wood. Smoke the bbq bologna chunk for about 45 minutes and then transfer it to a large sheet of heavy duty aluminum foil.

Grate the jalapeno into the. Smoked and barbecued in a masterbuilt electric smoker on 250 degrees for about 4 hours. Coat the bologna with the bologna binder and then coat the bologna using the rub.

Place the bologna in a large cast iron skillet and pout about ½ to 1 cup of the soda in the bottom of the skillet, or until the bottom is generously covered. Smoke the bologna for 3 hours. Avoid opening the smoker door to check on the meat because that allows smoke to escape.

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7) heat until product reaches an internal temperature of 155°f. Serve on biscuits, rolls or eat them. Begin by warming up the smoker with hickory or apple wood chips or charcoal.

Leave the firebox door and stack vent open and the torch on medium to low flame until the bottom smoker thermometer nears 155 degrees. Remove the bologna from the smoker and let cool. Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a.

Coat the bologna with the bologna binder and then coat the bologna using the bbq rub. Smoke the deer bologna for about eight to 12 hours. Make sure to push the binder into the cuts.

Set your bradley smoker to the listed settings above. I decided to give smoked bologna a try! 6) increase temperature to 170°f and smoke for 3 hours (damper ¼ open).

Remove the torch and turn on the bbq guru, close the firebox door and bottom vents, and adjust the stack to 1/4 inch open. Cut slits in top of the bologna roll as shown to allow proper seasoning. Preheat your smoker to 230 degrees f.

Place the wood chips in the smoker and set the temperature to 140 degrees fahrenheit. Using the tip of a sharp knife, cut into the bologna about 1 inch thick in a square pattern on all sides of the bologna.

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