40 julys smoke bologna

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

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

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

    Looks delicious!

    Al
     
  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.

    -Kurt
     
  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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