I’ve been reading about smoked bologna for a couple of months and thought I would give it a try yesterday.
First thing I did was take a 6 pound bologna chub and rubbed it down with olive oil and a good dose of Plowboys new beta beef rub.
Smoked the chub at 225 degrees with Wild Cherry wood until the internal temperature reached 165 degrees. Take a look at the “bark” on this bologna.
The smoke ring is just amazing.
The bologna is done and let me tell you, it tastes fantastic. I can’t wait to slice this up today and make myself a fried smoked bologna sammie!
Todd (Plowboy) says his beef rub should be available in a couple more weeks.
Thanks Ian. Coming from you that’s a great compliment.
Paul, I’m not sure about Plowboy’s beef rub. I’ll check with Todd and post something here.
Man that looks awesome… I’ll give it a try!
The bologna looks mighty mighty good and i would like to try this recipe. Where can I buy the Plowboys new beta beef rub?
Thanks
Larry, this looks fantastic! I really like the way you scored the outside. I’m gonna try this with some SPAM.