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Red Chile Smoked Bologna

Red Chile Smoked Bologna

Course Main
Prep Time 3 hours 30 minutes
Author Mike



  • Fire up your smoker for smoking at 250 F. I prefer a lighter wood, such as apple or peach, but you can use a stronger wood such as hickory.
  • Score the bologna chubb using a sharp knife. Make the cuts 1/4" - 1/2" deep. Use any pattern you want. If you don't score it the bologna will crack or pop open as it smokes.
  • Rub the chubb liberally with mustard. Get in there, get your hands dirty. I find it easiest to stand the chubb on one end (which is why I don't use a full-sized one).
  • Sprinkle the rub liberally all over the chubb. More is better here, so don't be shy with the rub.
  • Transfer the chubb to your smoker and smoke for 3 to 3 1/2 hours.
  • Remove the chubb and let rest for 15 minutes before slicing.