Smoked Bologna Recipe
Recipe information
Make Smoked Bologna in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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1. Prepare smoker and wood
Soak wood chips in water for 20–30 minutes if using chips (skip soaking if using chunks). Preheat your smoker to a steady 225°F (107°C). Place a small water pan in the smoker and fill with 2 cups water to help maintain humidity during the cook.
2. Prepare the bologna
Remove the bologna from packaging and pat dry with paper towels. Trim a thin slice from each end so the loaf sits flat. Lightly score the surface of the bologna in a shallow crosshatch (about 1/8" deep) across the top and sides — this helps the rub and glaze stick and encourages caramelization.
3. Apply mustard binder
Brush the entire surface of the bologna with 3 tbs yellow mustard. The mustard won't make the bologna taste mustardy when cooked; it acts as a sticky binder to hold the dry rub and to help the glaze adhere.
4. Make and apply the dry rub
In a small bowl combine 0.5 cup light brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1 tsp black pepper, and 0.25 tsp cayenne pepper. Mix thoroughly. Press the rub evenly over all mustard-coated surfaces of the bologna, pressing with your hands so it adheres into the scores.
5. Smoke the bologna
Place the rubbed bologna directly on the smoker grate. Add your soaked wood chips or chunks to the smoker's heat source and maintain 225°F (107°C). Smoke undisturbed for 60 minutes to allow smoke penetration and formation of a light bark.
6. Prepare the glaze
While the bologna begins smoking, whisk together 3 tbs pure maple syrup and 1 tbs Worcestershire sauce in a small bowl. Set aside for basting during the final stage of smoking.
7. Continue smoking and baste
After the first 60 minutes, baste the bologna with a light coat of the maple-Worcestershire glaze. Continue smoking for another 30–45 minutes, basting with glaze every 10–15 minutes during the last 30 minutes so the glaze builds into a glossy, slightly sticky surface. Total smoke time should be about 90–120 minutes depending on your smoker and how dark/crispy you want the edges. The bologna is pre-cooked so you are aiming for color, glaze set, and smoke flavor rather than a specific internal temperature.
8. Optional quick-pan sear
For a crisper, caramelized exterior, heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tbs butter (optional) until shimmering. Transfer the smoked bologna to the skillet and sear 1–2 minutes per side until edges brown and glaze crisps — work quickly so the interior doesn't overheat. Use tongs to hold the loaf upright to brown the rounded sides if desired.
9. Rest and slice
Remove the bologna from heat and let it rest on a cutting board for 8–10 minutes. This helps the glaze set and makes slicing neater. Slice into 1/4"–1/2" thick rounds for sandwiches or thinner for sliders. If serving on buns, optionally toast the buns in the same skillet for 30–60 seconds.
10. Serve
Assemble smoked bologna sandwiches on buns (optional). Add condiments and toppings of your choice (mustard, pickles, cheese, onions). Serve warm. Leftovers keep in the refrigerator for 3–4 days and reheat gently in a skillet or oven to preserve the crust.
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