Smoked Bologna - Little Sunny Kitchen

Prep Time 15

Cook Time 3

Total Time 3 15

In a small bowl, combine brown sugar, garlic powder, onion powder, and cayenne. Set aside.
Preheat the smoker to 225°F/107°C.
With the help of a sharp knife, carefully unwrap the bologna to remove the outer layer. Then with the knife score the bologna to create diamond shapes on all sides.
Spread the mustard all over the bologna, then season with the prepared seasoning.
Place the bologna on the smoker over indirect heat, and smoke for 3-4 hours or until the internal temp is 165°F/74°C and a nice bark is formed but not until it becomes black. During the last 30 minutes, brush with BBQ sauce.
Slice and serve in sandwiches.

You want to buy a whole log (it's actually called a "chub") of bologna from the deli. Just ask for it unsliced. Depending on the brand of bologna, you should end up with a piece of meat that is about 4 pounds. Feel free to do any amount of bologna that you want though. You can easily double the seasoning ingredients to coat a larger piece.
This smoked bologna method will work with any type of bologna sausage. Try all-beef bologna or German bologna.
Some bologna will come with a waxy red wrapper. Be sure to remove that before cooking.
Cross-hatching is important. This creates extra surface area so that the crust gets crispy and allows the bologna to expand as it's heated.
To Store: Keep leftovers in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.