The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Smoked Bologna is an easy, beginner-level smoker recipe. The childhood classic got a serious upgrade with smokey, crisp edges and rich flavor.
It costs around $9.98 to make this recipe. The recipe serves eight for about $1.24 per serving.
When you hear the word Bologna, are you automatically taken back to your childhood when your mom would make you a bologna and cheese sandwich with the pre-sliced packaged Bologna? And then do you automatically say, nope, no thank you, I do not want anything to do with Bologna?
That was always my first reaction too. Until I had Smoked Bologna, and my whole perception changed.
Smoked Bologna is crispy on the outside and full of smoky flavor on the inside. It is delicious cut into slices and served on its own or cut into slices to make a yummy Smoked Bologna Sandwich.
This is a simple recipe and an economical one too. A bologna chub is a less expensive cut of meat than other meats.
I will show you how to doctor up the Bologna a bit and exactly how to smoke it with this recipe. The result is a perfect smoked piece of meat for your next BBQ, party, or family gathering.
Ingredients and Estimated Cost
Per Serving Cost: $1.24
Recipe Cost: $9.98
- 5 pounds Bologna chub – $9.00
- 3 Tablespoons yellow mustard – $0.54
- 1 Tablespoon ground black pepper – $0.22
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon onion powder – $0.03
- ½ teaspoon cayenne pepper – $0.05
- 1 Tablespoon paprika – $0.10
- ½ teaspoon cumin – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Smoke Bologna
- First, preheat the smoker to 180 degrees F.
- Next, mix together the seasonings for the rub in a small bowl.
- Then, cover the outside of the bologna with a layer of mustard.
- Then sprinkle the rub mixture over the mustard layer.
- Slice the bologna chub in a cross-hatch pattern.
- Place the bologna on the smoker grill and smoke for two hours.
- After two hours, increase the temperature to 325 degrees F and cook for another 60-90 minutes.
- Finally, remove the bologna from the smoker and let it sit for ten minutes before slicing and serving.
***For complete recipe instructions, see the recipe card below.
- Instead of making your rub, you can use your favorite premade pork rub.
- Instead of yellow mustard, you can use another binding agent like BBQ Sauce, Alabama White Sauce, or even ranch dressing.
SERVE: You can serve this on a charcuterie-style platter like shown in the pictures or on as a smoked bologna sandwich. You can keep this out for no longer than two hours before it needs to be covered and refrigerated.
STORE: Store the leftovers in the fridge in an airtight container for five days.
FREEZE: Once cooled, wrap the bologna in two layers of plastic wrap and foil. Place it in a freezer-safe zipper top bag and freeze for up to two months.
DEFROST: Defrost overnight in the refrigerator.
The total cook time is about 3 ½ hours. You want the internal temperature of the Bologna to reach 165 degrees F.
You will want to initially preheat the smoker to 180 degrees F and smoke the chub for one hour at this temperature. Then, increase the temperature on the smoker grill to 325 degrees F and smoke it for another 60-90 minutes, or until it reaches an internal temperature of 165 degrees F.
You can make a sandwich with sliced smoked Bologna and load the sandwich up with some coleslaw in between delicious pieces of bread or buns. Or you can serve this dish as plain slices alongside some Twice Baked Potatoes, Crockpot Scalloped Potatoes, Frog Eye Salad, or Cornbread Casserole.
More Grilling Recipes
- Smoked Ribs
- Smoked Burgers
- Cinnamon Sugar Smoked Almonds
- Smoked Chuck Roast Recipe – Texas Style
- Lobster Tails
- Smoked Chili
- Buttery Smoked Corn on the Cob
- Smoked Beef Ribs
- 5 pound Bologna chub
- 3 Tablespoons yellow mustard
- 1 Tablespoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 Tablespoon paprika
- ½ teaspoon cumin
- Preheat the smoker to 180°F.
- Combine the seasonings in a small bowl.
- Apply yellow mustard to the outside to act as a binder.
- Sprinkle the seasoning rub over the outside liberally.
- Slice the bologna chub in a cross-hatch pattern, 1-inch apart and 1-inch deep.
- Place the chub onto the Traeger grill grates and smoke for 2 hours at 180°F.
- Increase the temperature to 325°F and cook for another 1 to 1 ½ hours or until the bologna chub reaches 165°F with an instant read thermometer and charred to your preference.
- Remove the bologna from the smoker and let it sit for 10 minutes.
- Slice and serve immediately or chill for later.
- Leftovers can be stored in the refrigerator for up to 5 days.
- If there is an outer casing on the bologna chub, remove it prior to adding mustard
- Wood Pellet Choices: Apple, Pecan, Cherry