This smoked bologna recipe takes plain bologna to a place you've never been before. Slow smoked for hours, this bologna is crispy on the outside, juicy on the inside, and features the perfect combination of smoke and classic bologna flavor.
Bologna has been a go-to lunchmeat for my family for as long as I can remember, but after I met my husband, Ken, I discovered it all over again. Ken smokes it, and it's absolutely amazing!
Smoked Bologna Recipe
This was inspired by my smoked hot dogs recipe on this site, and pairs well with these amazing smoked baked beans. Ken immediately thought that if we could smoke hot dogs we could smoke bologna, and he was right. It's so good on a sandwich with the baked beans as a side!
Ingredients
We have this recipe for smoked bologna along with a homemade barbecue sauce recipe, as well. It only takes a handful of ingredients for the bologna and just a few more to make the barbecue sauce.
For the Bologna
- Bologna
- Mustard
- Barbecue rub of your choice
For the Barbecue Sauce
- Ketchup
- Molasses
- Cider vinegar
- Worcestershire sauce
- Dijon mustard
- Pepper
- Vegetable oil
- Grated onion
- Minced garlic
- Chili powder
- Cayenne pepper
For the Sandwiches
- Rolls of your choice
See the recipe card at the end of the post for quantities.
Instructions
It only takes a few simple steps to make both the smoked bologna recipe and the accompanying barbecue sauce. The hardest part of this recipe is waiting for the bologna to finish smoking!
Step 1: Prep
Score the entire bologna with a pairing knife about a half-inch deep every inch both horizontally and vertically. Then, bush the entire thing with mustard and sprinkle it with barbecue rub.
Fire up your smoker or grill to 225 degrees, adding chunks of soaked wood chunks when the grill or smoker comes to temperature.
Step 2: Smoke the Bologna
When the smoker or grill is at temperature and the wood is smoking, place the bologna in the smoker or grill and smoke for about two to three hours or until the outside of the bologna has darkened. Let stand for five to ten minutes, then slice for serving.
Step 3: Make the Barbecue Sauce
Whisk the ketchup, molasses, vinegar, Worcestershire sauce, mustard, and pepper together in a bowl. Then, heat oil in a medium saucepan over medium heat until it's shimmering. Add the onion and garlic and cook until the onion is softened.
Add chili powder and cayenne and cook until fragrant, then whisk in the ketchup mixture and bring it to a boil. Reduce the heat and simmer over medium-low heat for about five minutes.
Step 4 (Optional): Make Crispy Bologna Slices
To make your barbecue bologna sandwiches crispy, prepare the grill with a charcoal chimney, pouring out evenly when the ashes are coated and gray. Oil the grilling grate to prevent sticking, then grill the bologna slices until browned and crisp on both sides - about two to three minutes per side.
Step 5: Assemble and Serve
Place a slice of your smoked bologna - regular or crispy - on a roll and then top with the barbecue sauce. Serve with your favorite barbecue sides!
Hint - When preparing the grill for making crispy bologna slices, let it come to temperature and preheat with the lid on for five minutes to ensure proper cooking.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this smoked bologna recipe
- Smoked Wood of Your Choice - Bologna has a flavor that stands up to any kind of wood flavor, so you can use whatever you have on hand.
- Your Favorite Barbecue Sauce - If you don't want to make homemade barbecue sauce, simlpy use your favorite variety.
- Yellow Mustard - If you don't have Dijon mustard for the barbecue sauce, yellow mustard also works.
- Mince Onion and Garlic - You can use dried minced onion and garlic in place of fresh.
Variations
Want to personalize this smoked bologna recipe? Here are some of my tried and true tips for changing up this recipe.
- Mild - If you don't like a lot of heat, you can remove the chili powder and cayenne pepper from the barbecue sauce.
- Ultimate Grilled Cheese - Use a hearty loaf bread and your favorite cheese with a slice of this ham for the best grilled cheese sandwich you've ever had.
If you love recipes like this, you may also enjoy this smoked eye of round.
Equipment
It takes very little equipment to make this recipe, even if you make the barbecue sauce to go with it. You'll only need basic kitchen equipment along with your grill or smoker.
For the Smoked Bologna
- Measuring cup
- Paring knife
- Smoker
For the Barbecue Sauce
- Measuring cups and spoons
- Knife
- Cutting board
- Saucepan
- Whisk
- Bowl
Storage
You can store this bologna in the refrigerator for three to four days in an air-tight container or up to three months in the freezer.
Tips
Both the smoked bologna and the barbecue sauce are incredibly easy recipes. That being said, even easy recipes have their little tricks, and that's what I'm sharing below.
- Always clean your grate when grilling or smoking. It ensures that your meat is uncontamintated and that it won't stick.
- Don't cut too deeply when scoring your bologna. You want the smoke to penetrate, but you don't want it to dry out.
- For even more flavor, brush the flat sides of your buns with a little butter and place them on the grill as well.
More Smoked Recipes
Do you like smoking food? Here are some recipes you may also like to try.
FAQ
Do you have questions about smoked bologna? Here are some of the most commonly asked questions about this smoked bologna recipe.
It's at any grocery store with a deli. Just ask for the poundage you want unsliced. Remember those slices have to come from somewhere.
This will last in an air-tight container for three to four days in the refrigerator. You can also freeze it for up to three months.
Wrap the leftover bologna in plastic wrap and then again in foil. Then, store it in an air-tight, freezer-safe container or heavy-duty freezer bag.
This classic smoky flavor works well with any of your favorite barbecue sides like baked beans, macaroni and cheese, coleslaw, and the like.
In addition to making these delicious sandwiches, you can fry it for breakfast, cut it into chunks for chili or baked beans, add it to charcuterie boards, and more. It's a great addition to so many foods.
Smoked Bologna
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Bologna
Equipment
- smoker
- wood for smoker
- paring knife
- mason jar or resealable container
Ingredients
- 1 piece bologna 3 to 5 pounds
- ⅓ cup yellow mustard
- 3 tablespoons barbecue rub
- 10 hamburger buns
Barbecue Sauce
- 1 cup ketchup
- 5 tablespoon molasses
- 3 tablespoon cider vinegar
- 2 tablespoon Worcestershire sauce
- ¼ cup mustard
- 1 teaspoon pepper
- 2 tablespoon vegetable oil
- ⅓ cup onion grated
- 4 garlic cloves minced
- 1 teaspoon chili powder
- ½ tsp cayenne pepper optional
Instructions
- Gather your ingredients
- Score entire bologna with a paring knife ½ an inch deep about every inch horizontally and vertically.
- Brush bologna all over with mustard, and sprinkle with barbecue rub.
- Gather the ingredients for your bbq sauce.
- Whisk ketchup, molasses, vinegar, Worcestershire, mustard, and pepper together in bowl.
- Heat oil in medium saucepan over medium heat until shimmering. Add onion and garlic; cook until onion is softened, 2 to 4 minutes
- Add chili powder and cayenne and cook until fragrant, about 30 seconds.
- Whisk in ketchup mixture and bring to boil.
- Reduce heat to medium-low and simmer gently for 5 minutes.
- Preheat the smoker to 250 degrees than add bologna
- Smoke Bologna for 3 hours.
- Once the bologna has finished smoking remove from the smoker and allow it to rest for 5 minutes.
- After resting, slice your bologna to the thickness you like.
- Then make a sandwich and top with your homemade bbq sauce.
- Serve and Enjoy.
Notes
- Sauce can be refrigerated in a resealable container for up to 1 week.
- Always clean your grate when grilling or smoking. It ensures that your meat is uncontamintated and that it won't stick.
- Don't cut too deeply when scoring your bologna. You want the smoke to penetrate, but you don't want it to dry out.
- For even more flavor, brush the flat sides of your buns with a little butter and place them on the grill as well.
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