Smoked Bologna

Smoked bologna is an easy update to the lunchbox favorite! Super easy to make and full of flavor, you’ll piling this high on a sandwich roll for an updated take on an old classic.

a chub of smoked bologna shown sliced on a wooden cutting board with barbecue sauce & mustard in the background

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Growing up, my lunch of choice was almost always a bologna sandwich.

Yep, just a couple pieces of bologna, MAYBE some mustard on two pieces of sliced white bread.

It was like the quintessential lunch of my generation.

Every now and then, I could still go for a good bologna sandwich. I just like to put a bit of a grown up spin on it these days.

This recipe gives you just that: a slightly grown up reimagining of the classic childhood staple.

smoked bologna chub served on a wooden cutting board

Ingredients

This doesn’t need much. To make it you’ll need:

  • Bologna– Get a chub of bologna from the deli or butcher. It’s unsliced and you’ll want between 4 and 6 pounds. Depending on your Walmart, they may carry it near the brats, hot dogs, and bologna near the lunch meat section.
  • Mustard– Yellow mustard works better than dijon or grain.
  • Worcestershire sauce– For extra flavor.
  • Barbecue rub– Go for your favorite premade blend. I love Paul Prudhomme’s Barbecue Magic seasoning.

How to Make

This is a super easy recipe to make!

To do it, start by opening the bologna and remove all packaging, including any paper or red wax around the meat.

Then, whisk together the mustard and Worcestershire in a small bowl until evenly combined.

Using a sharp knife, such as a pairing knife, carefully scour lines all over the bologna in a criss-crossing pattern. 

a chub of smoked bologna shown sliced on a wooden cutting board with barbecue sauce & mustard in the background

Once you’ve scored the bologna, liberally rub the chub down with the mustard sauce.

Then sprinkle the rub evenly out all over, pressing in if needed to adhere.

Set the smoker to 240 and smoke the bologna, either directly on the rack or in an aluminum baking tray for 3-4 hours.

Remove the bologna from the smoker, and let it rest for a full 5-10 minutes on a waiting cutting board. 

Slice the bologna for sandwiches, or cube the meat and serve it with toothpicks as an appetizer.

What kind of wood should I use to smoke bologna?

We used maple chips in this recipe, and we refilled our chip tray at the half way mark

If you don’t have maple chips, a nice fruit wood like apple wood gives a nice sweet undertone that will compliment the rub and meat without being overpowering or taking anything away from it.

smoked bologna sandwiches served in front of the smoked bologna chub on a wooden cutting board

What kind of smoker should I use?

This was tested in our Masterbuilt electric smoker, but can absolutely still be done with any kind of smoker or even with a grill.

What temperature should I smoke the bologna to?

Since bologna is a precooked meat, there’s no specific internal temperature for it to be considered ‘done’ at or ‘safe’ to eat.

Just look for a nice dark char/crust on the meat and you’ll know you are done smoking.

smoked bologna sandwiches served in front of the smoked bologna chub on a wooden cutting board

Serving Suggestions

You can serve this sliced for sandwiches.

You can use either an electric knife or sharp meat cleaver to slice it up.

It’s also fantastic cubed with toothpicks as part of a meat and cheese appetizer tray.

You could even turn it into a ‘smoked’ themed charcuterie spread!

Tips and Trips

  • Don’t skip the step instructing you to scour the meat with a knife. Bologna has a thick skin, so without it the smoked flavor that makes takes this meat above and beyond won’t even permeate the crust
  • Be careful not to cut too deeply when you score the meat, you just want to break the surface to the smoke can permeate, and the lines should be roughly 1″-1 1/2″ apart.

smoked bologna sandwiches served in front of the smoked bologna chub on a wooden cutting board

Other Smoked Recipes You’ll Love

This smoked bologna is a yummy update to a classic sandwich meat. Make it this weekend and enjoy!

Looking for other smoked recipes to try? These are a few of my favorites:

If you’ve tried this SMOKED BOLOGNA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a chub of smoked bologna shown sliced on a wooden cutting board with barbecue sauce & mustard in the background

Smoked Bologna

Smoked bologna is an easy update to the lunchbox favorite! Super easy to make and full of flavor, you'll piling this high on a sandwich roll for an updated take on an old classic.
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Course: Appetizer, Dinner, Lunch, Sandwich
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Rest Time: 10 hours
Total Time: 4 hours 20 minutes
Servings: 16
Calories: 355kcal

Ingredients

  • 4-6 lb chub bologna
  • 1/2 cup yellow mustard
  • 2 dash Worcestershire sauce
  • barbecue rub use your favorite brand

Instructions

  • Open the bologna and remove all packaging, including any paper or red wax around the meat.
  • In a small bowl, whisk together the mustard and Worcestershire until evenly combined.
  • Using a sharp knife, such as a pairing knife, carefully scour lines all over the bologna in a criss crossing pattern. Be careful not to cut too deeply, you just want to break the surface to the smoke can permeate, and the lines should be roughly 1"-1 1/2" apart.
  • Rub the chub down, liberally coating it all over in the mustard sauce.
  • Sprinkle the rub evenly out all over, pressing in if needed to adhere.
  • Smoke the bologna, either directly on the rack or in an aluminum baking tray, at 240° for 3-4 hours.
  • Remove the bologna from the smoker, and let it rest for a full 5-10 minutes on a waiting cutting board.
  • Slice the bologna for sandwiches, or cube the meat and serve it with toothpicks as an appetizer.

Notes

  • Don't skip the step instructing you to scour the meat with a knife. Bologna has a thick skin, so without it the smoked flavor that makes takes this meat above and beyond won't even permeate the crust
  • Be careful not to cut too deeply when you score the meat, you just want to break the surface to the smoke can permeate, and the lines should be roughly 1"-1 1/2" apart.

Nutrition

Calories: 355kcal | Carbohydrates: 7g | Protein: 18g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1178mg | Potassium: 369mg | Fiber: 1g | Sugar: 5g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.

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