smoking bologna question

chambersuac · 11-17-2010, 10:54 AM

Okay, I'm about to smoke my first 5# of bologna. Any advice wrt: temps, etc.? Thanks.

cowgirl · 11-17-2010, 11:07 AM

Dan, they don't really benefit from a real low smoke (in my opinion) For me the main thing is getting the smoke to the middle of the chub. I've tried making holes into the bologna to get the smoke to the center.. My favorite way is to score the bologna..
http://www.bbq-brethren.com/forum/sh...ad.php?t=60224

slicing and smoking is another good way to get the smoke into the meat.
Dry rubs and Q sauce are good too.

hmmmm.... I'm not really any help at all! lol Have fun with it!

chambersuac · 11-17-2010, 11:16 AM

Thanks, Jeanie, I'll try putting some scores across it.

N8man · 11-17-2010, 11:22 AM

Dan I like to score it and rub it with Olive Oil and BBQ Rub....

Then Smoke it around 225-235 until it reaches 145* internal....

chambersuac · 11-17-2010, 11:42 AM

Thanks, Nate, that looks great. I have already put it on. I did score it with several deep cuts just as if I were slicing it - stopping about half way through (only sliced through the top half) if that makes sense. I decided to try it this time without rub, as I wanted to try it "plain" - figuring I can add a bit of rub if/when I fry some of it.
Do you cook it to 165 internal, or does it really matter?

Buster Dog BBQ · 11-17-2010, 11:55 AM

It's already cooked so the temp is what you want. I liked to cube like burnt ends after smoking and put in a pan with more rub and some sauce or about an hour. Kind of bologna burnt ends. Great on a sammy.

landarc · 11-17-2010, 11:57 AM

Quote:

Originally Posted by Buster Dog BBQ

It's already cooked so the temp is what you want. I liked to cube like burnt ends after smoking and put in a pan with more rub and some sauce or about an hour. Kind of bologna burnt ends. Great on a sammy.

That sounds pretty tasty, I normally think along the lines of slices.

Derrick D · 11-17-2010, 12:01 PM

Chubs are big here in Tx we call em Bolo I usually score mine like Nate but I dont rub em, internal of about 150 and you got good eats.

chambersuac · 11-17-2010, 12:06 PM

Thanks everyone. I'm try the burnt end idea along with some slices. I appreciate all the input.

Midnight Smoke · 11-17-2010, 12:55 PM

Did one awhile back, about 3 lbs.

deguerre · 11-17-2010, 01:26 PM

Oooooooo! Thanks for the thread Dan! I just got a two pound chub a few days ago and was wondering myself on how to treat it. Great ideas all!

chambersuac · 11-17-2010, 03:19 PM

Pulled the bologna after about three hours at 250 (did get up to 300 at the very first, before I shut airflow). Sliced the ends to make burnt ends. They are on now.

Took a slice and fried it in a frying pan until crisp, then a couple of over easy eggs. Excellent lunch! I give it two thumbs up. Thanks for all the help.

I wish I had our camera, because it turned out with nice smoke throughout - and sitting on the plate with over easy eggs was a good sight :)

11-17-2010, 10:54 AM	#1
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	smoking bologna question Okay, I'm about to smoke my first 5# of bologna. Any advice wrt: temps, etc.? Thanks. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

11-17-2010, 11:07 AM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Dan, they don't really benefit from a real low smoke (in my opinion) For me the main thing is getting the smoke to the middle of the chub. I've tried making holes into the bologna to get the smoke to the center.. My favorite way is to score the bologna.. http://www.bbq-brethren.com/forum/sh...ad.php?t=60224 slicing and smoking is another good way to get the smoke into the meat. Dry rubs and Q sauce are good too. hmmmm.... I'm not really any help at all! lol Have fun with it! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-17-2010, 11:16 AM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Thanks, Jeanie, I'll try putting some scores across it. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

11-17-2010, 11:22 AM	#4
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	Dan I like to score it and rub it with Olive Oil and BBQ Rub.... Then Smoke it around 225-235 until it reaches 145* internal.... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

11-17-2010, 11:42 AM	#5
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Thanks, Nate, that looks great. I have already put it on. I did score it with several deep cuts just as if I were slicing it - stopping about half way through (only sliced through the top half) if that makes sense. I decided to try it this time without rub, as I wanted to try it "plain" - figuring I can add a bit of rub if/when I fry some of it. Do you cook it to 165 internal, or does it really matter? __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

11-17-2010, 11:55 AM	#6
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	It's already cooked so the temp is what you want. I liked to cube like burnt ends after smoking and put in a pan with more rub and some sauce or about an hour. Kind of bologna burnt ends. Great on a sammy. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

11-17-2010, 12:01 PM	#8
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx. Downloads: 0 Uploads: 0	Chubs are big here in Tx we call em Bolo I usually score mine like Nate but I dont rub em, internal of about 150 and you got good eats. __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

11-17-2010, 12:06 PM	#9
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Thanks everyone. I'm try the burnt end idea along with some slices. I appreciate all the input. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

11-17-2010, 12:55 PM	#10
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Did one awhile back, about 3 lbs. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-17-2010, 01:26 PM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Oooooooo! Thanks for the thread Dan! I just got a two pound chub a few days ago and was wondering myself on how to treat it. Great ideas all! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-17-2010, 03:19 PM	#12
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Oh, heck yeah, it rocks! Pulled the bologna after about three hours at 250 (did get up to 300 at the very first, before I shut airflow). Sliced the ends to make burnt ends. They are on now. Took a slice and fried it in a frying pan until crisp, then a couple of over easy eggs. Excellent lunch! I give it two thumbs up. Thanks for all the help. I wish I had our camera, because it turned out with nice smoke throughout - and sitting on the plate with over easy eggs was a good sight :) __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

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