Smoked Whole Bologna Roll
3 hours 10 min
- 3 lb whole bologna roll
- 1/4 cup yellow mustard
- 3/4 cup brown sugar
- 2 TBS fresh cracked black pepper (adjust to your liking)
- Wood chips, such as apple or hickory
- Brown ale (optional)
1.Prepare your smoker by adding wood chips to the side tray. Fill the water pan halfway with water or a mix of water and brown ale. Open the top vent and preheat the smoker to 225°F (107°C).
2.As the smoker heats up, get the bologna ready: Mix brown sugar with pepper. Remove plastic wrap from the bologna and score it, not exceeding 1/4 inch, in diamonds or squares. Fully coat the bologna roll with mustard. Press the sugar and pepper rub into the mustard.
3.Place the whole bologna on the upper rack of the preheated smoker. Smoke for about 3 to 4 hours until the exterior caramelizes and slightly crisps. Add wood chips and liquid every 60 minutes.
4.Slice the bologna into 1/2-inch thick pieces, resembling burgers. Serve as sandwiches (see recipe below) or cut slices into bite-sized pieces for toothpick appetizers with an easy barbecue dipping sauce (see recipe below).
Amount Per Serving:
YIELD: 12 SERVING
CALORIES: 438 TOTAL FAT: 29g SATURATED FAT: 11g TRANS FAT: 0g
UNSATURATED FAT: 14g CHOLESTEROL: 68mg SODIUM: 1175mg CARBOHYDRATES: 24g FIBER: 1g SUGAR: 18g PROTEIN: 18g