smoked baloney Archives - Life's A Tomato

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made. I used Albukirky Seasoning’s Red Chile BBQ rub . It added a fantastic flavor (and a slight spiciness) to the bologna. You can use any rub you want, but I highly recommend theirs.

I sliced my smoked bologna about 1/2″ thick. Then I fried it up to get a bit of a crust on it. It was absolutely crazy good on a bun with lettuce, onion and mustard for the world’s best bologna sandwich!

I’m No Artist

Just about everyone can score a bologna better than I can. I’ve seen all sorts of fancy fru-fru angled scoring works of art. Me, I’ve had to resign myself to a simple checkerboard pattern. It really doesn’t matter how you do it, but you do need to do it or the chubb will crack or even blow open while smoking.

I went with a mellow wood (apple) when smoking my red chile bologna. I wanted that smoke flavor, but I didn’t want it to be so strong that I couldn’t taste the rub or the bologna. Feel free to use whatever wood you prefer, of course!

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 check out my traditional smoked bologna and my crazy-good Montreal steak-seasoned smoked bologna.

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5 from 1 vote

Red Chile Smoked Bologna

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made.

Course Main

Cuisine American

Keyword bologna, smoked

Prep Time 15

Cook Time 3 30

Servings pounds

Calories 1397kcal

Ingredients

4 pound bologna chub I've found that a third or half chubb is easiest to handle.
prepared mustard
Albukirky Seasonings Red Chile BBQ Rub to taste

Instructions

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 chub 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 chub liberally with mustard. Get in there, get your hands dirty. I find it easiest to stand the chub on one end (which is why I don't use a full-sized one).
Sprinkle the rub liberally all over the chub. More is better here, so don't be shy with the rub.
Transfer the chub to your smoker and smoke for 3 to 3 1/2 hours.
Remove the chub and let rest for 15 minutes before slicing.