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If you’ve never tried smoking bologna, you’re in for a treat. This Smoked Bologna Recipe is one of the easiest ways to elevate a humble deli staple into a mouthwatering BBQ dish with a smoky flavor that’ll blow your mind.

A large red package of bologna lies on a wooden surface alongside a bottle of Melinda’s Sriracha and a container of spice rub for this smoked bologna recipe. The arrangement suggests a selection of cooking ingredients.

Trust me, after that first bite of this smoked bologna recipe, you’ll never look at plain bologna the same way again.

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Why You’ll Love This Smoked Bologna Recipe

It transforms deli meat into a BBQ masterpiece.
The smoke flavor pairs perfectly with a tangy honey mustard sauce.
This smoked bologna recipe with minimal prep and maximum flavor.

Two seasoned cuts of meat are prepared with a rich, red spice rub, resting on a white tray. A spice jar labeled Rub My Meat is nearby, with spices spread across the surface.

Ingredients and Tools You’ll Need

5 lbs whole chub of bologna
Hot sauce for binder (or mustard if you prefer)
Your favorite BBQ rub
For the Honey Mustard Dipping Sauce:
- ¼ cup yellow mustard
- ¼ cup mayonnaise
- ⅓ cup honey
Pellet grill or smoker
Wood chips or wood chunks (for an intense smoke flavor)
Sharp paring knife or tip of a sharp knife

Two large, seasoned cuts of meat are placed on a grill. They are cylindrical, evenly spaced, and covered with a spicy rub. The background shows grill grates, and the scene is part of an outdoor cooking setup.

Instructions

Preparation

Preheat your smoker to 250°F. Make sure the grill grates are clean and ready for the bologna log.
Start by slicing the whole bologna in half to create two equal pieces. This helps it cook evenly and develop a better smoke flavor.
Stand each half on its flat side. Using the tip of my knife, make four cuts about 75-80% of the way down. Rotate 90 degrees and repeat. This forms eight “fingers” for increased surface area.
Slather the bologna with your binder. I’m a fan of hot sauce, but yellow mustard or oil works great too.
Liberally coat the entire surface with your favorite BBQ rub, ensuring you get inside all the cuts for a good coating of flavor.

A green measuring cup is pouring yellow mustard into a white mixing bowl containing mayonnaise. The bowl is placed on a wooden countertop with a geometric patterned surface.

Smoking

Place the prepared bologna directly onto the grilling grate. Close the lid and let it cook for 3 hours over indirect heat.
Check occasionally to make sure the smoked meat is cooking evenly and absorbing that beautiful smoke flavor.

A spoon drizzling a thick, yellow liquid back into a white bowl on a wooden surface, creating a smooth texture. The liquid appears to be a sauce or dressing.

Honey Mustard Dipping Sauce

In a small bowl, whisk together the mayonnaise, yellow mustard, and honey until smooth.
Store in an airtight container until ready to serve.

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Two reddish-brown slices of Bologna scored and fanned out like blooming onions rest on a grill rack inside a smoker grill. The edges are crisp, revealing a textured surface, with smoke marks visible underneath.

Serving Suggestions

Serve the smoked bologna recipe warm, sliced thick, with the honey mustard dipping sauce on the side. It’s amazing on its own or stacked into bologna sandwiches with white bread and a drizzle of barbecue sauce.

Looking for sides? Coleslaw, potato salad, or baked beans are perfect complements to this delicious dish.

Recipe Notes & Pro Tips

Scoring the bologna helps it absorb more smoke and creates crispy edges for extra flavor.
Use wood chips or chunks for a stronger smoke flavor. Hickory or cherry wood are my go-tos.
Don’t skip the binder; it helps the barbecue rub stick better to the meat.
Want an even smokier result? Let the bologna smokes for an additional hour if you have the time.
Store leftovers in an airtight container and enjoy them later as a quick snack or in a smoked bologna sandwich.

A white bowl filled with creamy yellow honey mustard is placed on a wooden surface. A piece of bologna from the smoked bologna recipe is standing upright.

Other Recipes You’ll Love:

Two slices of smoked watermelon are placed on a wooden board. In the background, a plate with more slices and a bowl of yellow sauce are visible. The setup is on a textured wooden surface.

Smoked Bologna & Honey Mustard Recipe

The perfect party food!

Print Pin Rate

Prep Time: 10

Cook Time: 3

Servings:

Calories: 221kcal

Ingredients

5 Lbs Bologna Chub
Hot Sauce for binder
BBQ Rub

Honey Mustard Recipe

1/4 C Mayonnaise
1/4 C Yellow Mustard
1/3 C Honey

Instructions

Preheat smoker to 250F
Slice bologna chub in half to form 2 even sized pieces
With it standing up on edge, slice 4 cuts into the meat about 75-80% of the way, rotate 90 degrees and do the same again. This will leave you with 8 "finger" shape.
Slather in your favorite binder. I like hot sauce for flavor, but mustard or oil will also work.
Cover liberally with your favorite BBQ Seasoning. Make sure to cover the outside of the meat, and also get inside the fingers of the cut bologna for more flavor.
Place in smoker and cook with lid closed for 3 hours.

Honey Mustard

Combine mayo, mustard, and honey and mix well to combine thoroughly.
Serve bologna warm with honey mustard dipping sauce

Nutrition

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How to Make Smoked Bologna Recipe – Easy & Delicious

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