I have seen many people make Smoked Bologna Burnt Ends, but I have always wondered if they were legitimately good. I am here to say: yes! Cubed whole bologna seasoned with my Tennessee Smoke Rub from Spiceology and smoked until they have a nice color. Make a tangy Honey Gold BBQ Sauce to drizzle over the top, and you have yourself a winner!
If you’re a fan of smoked meats, then you need to try making these Smoked Bologna Burnt Ends. This unique twist on a classic deli meat will have you and your guests coming back for seconds (and thirds).
Bologna is often overlooked as a barbecue meat. Still, it transforms into a delicious and satisfying treat when it’s smoked to perfection. The key to making delicious smoked bologna burnt ends is to start with high-quality bologna and to use the right techniques to smoke it.
Burnt ends are a type of barbecue delicacy made by cutting the fatty, crispy tips off of a smoked brisket and then cooking them in a sweet and tangy sauce. They are often served as a side dish or appetizer and are known for their rich, smoky flavor and tender, melt-in-your-mouth texture. I put a twist on the traditional burnt ends by using smoked bologna instead of brisket. The result is a truly unique and delicious dish that is sure to be a hit at your next cookout.
If you’d like to try my traditional burnt ends recipe, check it out here. Alternatively, if you like the different twists on burnt ends check out my Poor Man’s Burnt Ends, Smoked Salmon Burnt Ends and Maple Bourbon Pork Belly Burnt Ends.
Why You’ll Love Smoked Bologna Burnt Ends
If you’re a barbecue fan, then you’re sure to love Smoked Bologna Burnt Ends’ unique flavor and texture. We’ll slow-smoke these bite-sized pieces of bologna over a low flame until they’re tender and burst with a smoky flavor. They’re the perfect addition to any barbecue spread and will surely be a hit with your friends and family. Plus, they’re easy to make and require minimal prep work, so you can enjoy the party more and spend less time in the kitchen.
How to Make Smoked Bologna Burnt Ends
Smoked Bologna Burnt Ends Ingredients
- Bologna Chub
- Favorite BBQ Seasoning
Honey Gold BBQ Sauce: (or your favorite BBQ sauce)
- Yellow Mustard
- Brown Sugar
- Apple Cider Vinegar
- Garlic Powder
- Onion Powder
- Cayenne Powder
- Kosher Salt
Let’s Get Cooking
Prep the Bologna
Start by cubing your bologna into 1.5-2″ cubes. Next, start lathering your bologna with yellow mustard, then thoroughly season with your favorite rub (I used my Tennessee Smoke Rub). Set aside your bologna on a baking wire rack and make sure each piece is evenly spaced out.
Preheat your smoker to medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.
Smoke the Bologna for Burnt Ends
Add your bologna burnt ends onto the smoker and cook for 1-1.5 hours or until they have a nice amber color and the sugar has caramelized. Then, pull them off and keep them warm.
Preheat a skillet for the Honey Gold BBQ Sauce over a medium heat fire (about 350F). Add all of the ingredients and stir. Let simmer over medium-low heat until well incorporated (about 5-7 minutes). Once done, pull off and let cool for 5 minutes.
How to Serve Smoked Bologna Burnt Ends
You can serve your burnt ends with a side of french fries, cole slaw, mashed potatoes, or really anything that sounds good. It just depends on what you like!
The best way to store your burnt ends is to place them in an airtight container in the refrigerator. This will help prevent them from drying out and keep them fresh for up to a week.
If you want to keep your burnt ends even longer, you can also freeze them. Just be sure to wrap them well in plastic wrap or aluminum foil before placing them in the freezer, and they should stay fresh for up to three months. However, be sure to thaw them completely before reheating and serving.
To reheat your burnt ends, place them in a preheated oven at 350 degrees F for about 10 minutes or until they’re heated. You can also reheat them in a pan on the stove over medium heat or even in the microwave if you’re in a hurry. Just be sure to heat them until they’re steaming hot, and enjoy the same smoky, tender flavor as the day you made them. You can enjoy them as is or make some bologna sandwiches.
This is a great recipe for any bologna lover out there! I was surprised to love these Smoked Bologna Burnt Ends as much as I do, but they are so freakin delicious! If you give this recipe a go, let us know how it turned out by leaving a comment!
Smoked Bologna Burnt Ends
- 1 Whole Bologna Chub cubed
- Tennessee Smoke Seasoning Favorite BBQ seasoning
- Mustard for binder
Honey Gold BBQ Sauce:
- 1.25 cups Yellow Mustard
- 2.5 tbsp Honey
- 2 tbsp Brown Sugar
- 2 tbsp Apple Cider Vinegar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Cayenne Powder
- Kosher Salt to taste
- Start by cubing your bologna into 1.5-2” cubes. Next, start lathering your bologna with yellow mustard then thoroughly season with your favorite BBQ seasoning (I used my Tennessee Smoke Rub). Place your bologna on a baking wire rack evenly spaced out and set aside.
- Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.
- Add your bologna onto the smoker and cook for 1-1.5 hours or until they have a nice amber color and the sugar has caramelized. Once they are done, pull them off and keep them warm.
- Preheat a skillet over a medium heat fire (about 350F) for the Honey Gold BBQ Sauce. Add all of the ingredients and stir. Let simmer over medium low heat until well incorporated (about 5-7 minutes). Once done, pull off and let cool for 5 minutes.
- When done, drizzle over the top with the Honey Gold BBQ Sauce and serve. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!