40 julys smoke bologna

Discussion in 'Pork' started by brad rowe, Jul 4, 2016.

  2. Sorry about the typo daughter helping ...haha
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

  4. dr k

    dr k Master of the Pit

    Great color!  I have a Bologna that is fatter than these and I'll spiral score it like a hotdog then flip it and spiral score it the other way kinda like yours.  Slather with prepared yellow mustard and hit it with rub.  I have never smoked one of these so I don't know if I should smoke it at 100*F in my Mes electric smoker since it's already cooked.  I could do it like sausages and start at 150*F and increase ten degrees every hour till a crust forms on the outside.  If anyone has ideas, that would be great.

  5. I smoked it for 3 hours at 200 they get a lot darker than that. I had only had hem on there for an hour and a half when i took that pic.. I used hickory wood

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