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Smoked Bologna - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings 15

Ingredients

  • ½ cup light brown sugar
  • 1 tablespoon onion powder
  • ¼ cup honey dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon coarse ground pepper
  • 5 pounds Beef Bologna
  • 1 grated jalapeno
  • 6 garlic cloves
  • ½ - 1 cup lemon lime soda

Instructions

  • Take the bologna out of the fridge about 30 minutes before smoking to warm up slightly.
  • Light hardwood lump charcoal or hardwood in your grill/smoker and wait until the coals get white before continuing. We used a mixture of oak and mesquite woods.
  • In a small bowl mix together the brown sugar, onion powder, mustard and Worcestershire sauce, and the coarse ground pepper. And set aside.
  • Remove the packaging and rind from the bologna. Cut a V shape out of the top long side of the bologna about 1-inch deep.
  • Along both sides of the bologna, cut a diamond pattern about ¼ to ½-inch deep. This will allow more seasoning and smoke to penetrate.
  • Poke 6 holes throughout the sides of the bologna and press the garlic deep inside.
  • Place the bologna in a large cast iron skillet and pout about ½ to 1 cup of the soda in the bottom of the skillet, or until the bottom is generously covered.
  • Grate the jalapeno into the V shaped notch. Spread the brown sugar mixture generously all over the bologna with a spatula or spoon.
  • Place the skillet on the indirect side of the heat or colas and regulate the temperature to around 250 degrees F. Cook for 30 minutes with the vents slightly cracked.
  • After 30 minutes, add a few handfuls of more wood to enhance the smoke flavor (mesquite, hickory, fruitwood, etc.). Take a large knife and poke down thru the V shape in 3 places to allow some of the seasoning to absorb more.
  • Cook for about 3 hours or until a good crust develops on the bologna and the diamond pattern opens up slightly. Add a few more pieces of wood every 30 to 45 minutes to keep the temperature constant and to enhance the smoke flavor.
  • Remove from the grill and let cool about 10 minutes before slicing. Allow to cool completely before refrigerating.