Smoked Bologna

Smoked Bologna

Most of you already know Brandon.  He's our lead guy here at Humphrey's Headquarters.  He's the one that makes sure the engine stays oiled and all the i's are dotted and the t's are crossed.  Well, it was his 5 year anniversary working with us last week.  We thought, considering it is his favorite, that we would smoke a bologna for him and the crew for lunch!  Here's how we made it!


  • 5# Beef Bologna Chub
  • Yes, Dear Mustard Sauce
  • Humphrey's Swine Spice Rub
  • Maple and Cherry wood

First we peeled off the wrapper and the rind of the bologna getting it down to the bare meat.

Then we scored the outside edge about 3/8-1/2" deep.  We like to score it with a knife around the circumference and then length wise.  This ensures lots of penetration of sauce, rub and smoke during the cooking process. 

Next, we smothered it with Yes, Dear Mustard BBQ sauce.  Being sure to coat it well! This will give a good base for the BBQ rub to stick.  We chose Humphrey's Swine Spice for this!  It's a perfectly balanced BBQ rub!


We pre-lit the Humphrey's Offset to about 300-325 degrees.  Once we finished with the Rub we set the chub into the smoker for a 3-4 hour smoke bath.  We used maple and cherry wood sticks to set the smoke.  


Once finished and the bark is set up, it's time to take it off the smoker and slice it up!  

We enjoyed with this with homemade pickles, sauerkraut, and pickled cabbage on white bread (the cheapest we could find because that is the best) and topped it off with a little bit more mustard BBQ Sauce.  YUM!   When you need to feed a crowd, this makes a perfect quick and super easy meal.  Pair it with a Marconi salad and boom!  You're the hero!


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