Smoked bologna (Oklahoma cigar)

beef (cured) · verified system recipe · Oklahoma / Tulsa BBQ classic

Pull at
160°F
Total time
~4.4 hr

Phase timeline

240m
Score + rubSmokeRest + slicetotal: 4h 25m

Step-by-step

  1. 1. Score + rub

    ~10 min

    Take a whole 3-5lb bologna chub, score the outside in a diamond pattern 1/4" deep, coat with yellow mustard binder + sweet/savory rub.

  2. 2. Smoke

    → 160°F · ~240 min

    225°F pit, hickory or pecan. Smoke until internal hits 160°F and the diamonds open into deep mahogany petals. Glaze with BBQ sauce in last 30 min if desired.

  3. 3. Rest + slice

    ~15 min

    Let cool 10-15 min then slice 1/4" thick for sandwiches or thick rounds for plates.

Rub
Sweet + savory BBQ rub over mustard
Wrap method
none
Rest method
rest_uncovered
Minimum rest
15 min

Scale for guests

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