Smoked Bologna & Burnt Ends

Smoked Bologna & Burnt Ends
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CATEGORY

Meat

SERVINGS

5

PREP TIME

15 minutes

COOK TIME

150 minutes

CALORIES

80

Try out this recipe for a Pit Barrel® spin on the traditional Bologna sandwich!

Author:
Scott Bartlow

 

INGREDIENTS

  • 1-5 lb Classic Bologna

  • Pit Barrel Beef and Game Rub

  • Mustard

  • BBQ Sauce

  • Mayonnaise

DIRECTIONS

  1. You will score the bologna with a sharp knife going vertical and horizontal as you roll the bologna on a cutting board.

  2. You can cut the bologna into squares or triangles for burnt ends now. Or, you can smoke it as a whole and then cut into cubes later.

  3. Lather mustard on the entire block of bologna and sprinkle rub on the entire bologna and/or cubes.

  4. Fire up your Pit Barrel® and add a little wood chunks or wood chips. In this recipe, I used Cherry wood chips.

  5. Place bologna directly on grate or pan. You have the option to place cubed bologna with half bologna in the same pan.

  6. Let smoke for 2-3 hours.

  7. Add BBQ sauce once you see bologna darken and harden on the outside. Use your mop to spread sauce all around the bologna and cubed pieces. Let sit on the Pit Barrel® or 15 minutes to allow caramelization.

  8. Slice and make a sandwich with mayonnaise.

RECIPE NOTE

Desired Temp: 225º

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