Here is my first attempt at smoked bologna and definitely not my last! I threw this in last minute on Saturday in my MES 40 at 260 for about 3 hours. The only thing I did was cut the bologna in half, scored it, rubbed it with my hog rub, and put it in with some hickory chips. Like I said, it was a last minute thing, so I put the bologna in before the smoker got up to temp because I wanted it to be done by 6. Don't ask me why I chose 260 for the temp, I just stopped on that temperature and left it. I don't think the temp is critical for this anyways. I have seen some people put bbq sauce on for the last little bit of cooking, but I wanted to stay with the rub only and man did this make the best bologna sandwiches! We used leftovers to make Mississippi peacemaker sandwiches on Sunday with some pulled pork we had frozen from another cook. Amazing!
