Pepper Jack Cheese-Stuffed Smoked Bologna Archives

I wish I could remember exactly where I came across this idea for pepper jack cheese-stuffed smoked bologna. I’m pretty sure it came from Smokin’ with Myron Mixon: Backyard ‘Cue Made Simple from the Winningest Man in Barbecue. But, I could be wrong. Regardless, I love smoked bologna, but this approach takes the idea to a new level. The addition of cheese inside the bologna chub adds a nice flavor and well, it looks cool. I then rubbed the chub with yellow mustard and then sprinkled it with our favorite spicy rub and smoked it for 3 1/2 hours on my Weber Smokey Mountain Charcoal Smoker. Lastly, I brushed it with my favorite store-bought BBQ sauce.

I sliced the bologna pretty thick and had it on sandwiches. Nothing fancy, just good.

How To Stuff The Chub

To get the cheese into the chub, I used a piece of clean PVC pipe. I used about a 1 1/2″ round pipe, but I’ll probably go with a large one next time, maybe 2″ or 2 1/2″. I felt like a little more cheese would’ve been a good thing. You just carefully shove the pipe down through the center of the chub while it is standing on end. Then you cut off about 2″ from each end of the piece of bologna that is in the pipe and use one piece to plug one end of the hole. Fill the hole with cheese and then plug the remaining end. You’re ready to roll!

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my not-so-plain plain-ole smoked bologna.

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5 from 1 vote

Pepper Jack Cheese-Stuffed Smoked Bologna

The addition of cheese inside the bologna chub adds a nice flavor and well, it looks cool.

Course Main

Cuisine American

Keyword bologna, smoked

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 609kcal

Author Mike

Ingredients

For the smoked bologna

1 4-5 pound chub bologna
1 pound pepper jack cheese cubed
prepared yellow mustard
Your favorite BBQ seasoning
your favorite BBQ sauce

For the sandwiches

24 slices Sourdough bread
prepared yellow mustard
12 slices smoked bologna
1 large sweet onion sliced thin
½ head Lettuce shredded
hot sauce

Instructions

For the smoked bologna

Fire up your smoker for 250 F cooking. Add your desired cooking wood, but use only a little and don’t use anything overpowering.
Clean a section of PVC pipe (1 1/2″ – 2 1/2″ in diameter, at least a foot long). Stand the bologna chub on end and gently push the pipe down through the center of the chub. Pull out the pipe and remove the core of meat that gets inside of it.
Cut 2″ off each end of the core piece. Take one piece and plug the bottom of the hole.
Add as much cheese as you can fit and plug the remaining end with the other piece of the core.
Rub outside of chub with mustard and then sprinkle with a rub.
Put on smoker in an aluminum pan and smoke for 3 1/2 hours, rotating once after 1 hour.
Brush all sides of the bologna with the BBQ sauce and smoke another 30 minutes.
Remove chub from the smoker and let set at least 30 minutes. Don’t rush or the cheese will run out when you slice it.
Slice as desired.