Smoked Bologna Burnt Ends

“Oklahoma Prime” with Arkansas attitude.

🍖 Ingredients:

• 1 5-lb chub of bologna (unwrapped, whole log style)

• Yellow mustard (for binder)

• Your favorite BBQ rub (try McCormick Grill Mates Brown Sugar Bourbon or Applewood blend)

• Optional: additional BBQ sauce for glaze

🔪 Prep:

1. Score the bologna in a crosshatch pattern — about ½" deep diamonds all around. This helps smoke and seasoning penetrate.

2. Coat the entire chub with a thin layer of yellow mustard as a binder.

3. Generously season with your BBQ rub of choice. Don’t be shy.

🔥 Grill Setup:

• Fire up your kettle grill to 250°F using an offset (indirect) heat setup.

• Add wood chunks or chips (pecan or applewood) for good smoke.

⏱ Smoking:

• Place bologna on the indirect side, scored side up.

• Smoke at 250°F for 2.5 to 3 hours, or until the outside bark is caramelized and the fat is starting to bubble up through the cuts.

🔥 Finish:

1. Pull the chub off and cut into 1.5" cubes.

2. Place cubes in an aluminum pan.

3. Drizzle with BBQ sauce or toss lightly in more rub.

4. Place the pan back on the grill for 30–45 minutes, uncovered, until everything is tacky and caramelized — almost like pork burnt ends.

🥄 Optional: Golden Mustard Dipping Sauce

Perfect balance of tang, heat, and sweetness.

Ingredients:

• 1/2 cup yellow mustard

• 1/4 cup honey

• 2 tbsp apple cider vinegar

• 1 tbsp brown sugar

• 1 tsp Worcestershire sauce

• 1/2 tsp garlic powder

• Pinch of cayenne (optional, but encouraged)

• Salt & pepper to taste

Directions:

1. Whisk all ingredients together in a small saucepan.

2. Simmer on low for 5–10 minutes, stirring occasionally.

3. Serve warm or chilled alongside your bologna burnt ends.