In North Carolina bologna is called “Preacher’s Steak” and in Mississippi it is called “Mississippi Rib eye”. Most people don’t know that Bologna is actually a smoked sausage, and the name originates from Bologna, Italy where the American Bologna is the descendent of Italian Mortadella. Bologna is usually a mixture of pork and beef and salt and spices put into a casing with the end result as sandwich meat. And this sandwich meat is way better when smoked on the Pit Barrel Cooker to add some nice smoke and char to crip up the edges for an out of this world bologna sandwich. After smoking your bologna, you’ll never think of a bologna sandwich the same way again! This is the perfect sandwich to reheat for a tailgate or to add a nice conversation piece to the average brown bag lunch. Have you ever tried smoked bologna? If so, leave me a comment below!


Smoked Bologna on the Pit Barrel Cooker

  • Author: Robyn


  • One 35 lb chubb of beef bologna
  • PBC Beef & Game Pit Rub
  • 2 tsp mustard (for rub binder)
  • 1 loaf of Wonder Bread Texas Toast
  • 1 Heirloom tomato
  • 1 head of iceberg lettuce
  • 1 Vidalia onion
  • 1 jar of Dukes Mayonnaise


  •  2 Cups of KC Masterpiece Classic BBQ sauce
  • 2/3 cups of apple juice

 In a small bowl mix the bbq sauce and apple juice until incorporated


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After having smoked bologna, you’ll never thing about a bologna sandwich the same way again!

Remove exterior wrapper from the chubb of bologna. Take the chubb of bologna and lay it on its side. Take a paring knife and score the bologna diagonally about ¼” to 1/2”  deep in a criss cross method. This will give the bologna some texture. Apply approximately 2 TBSP of mustard to the bologna (amount depends on the size of your chubb of bologna) and massage into the meat.  Season the bologna with a moderate dusting of Beef & Game Pit Rub to all sides of the bologna.

Light your Pit Barrel Cooker (PBC) according to the instructions. Oil the grate so the meat will not stick. Place the bologna on its side on the grate. Add your preferred wood for smoke- I added cherry wood. Cook until you reach an internal temperature of 140 degrees as measured with an internal read thermometer (I recommend the Thermapen for accurate internal temperature readings). This should take approximately 2 ½ hrs depending on the weather conditions.

Remove the bologna from the grate.  Glaze the bologna with the BBQ glaze. (See recipe below) Don’t overdo the sauce-use just enough to coat the bologna. Put the bologna back on the PBC and cook for 10-15 minutes. Just enough to set the glaze.

Remove the bologna and loosely cover the bologna with aluminum foil while your prep for your bologna sandwich. Take two pieces of Wonder Texas Toast and lie on the grate and cook with the lid off until you see some grill marks.  Slice the bologna to your desired thickness and then put mayonnaise, tomato, sliced onion and lettuce on your sandwich and enjoy.


Note: This recipe was developed in partnership with the Pit Barrel Cooker. I only endorse product I use and Love! You can read more about the Pit Barrel Cooker here!