Plan for about 25 minutes per pound at 250F, roughly 1 hours for a typical 3 lb cut. Pull it at 165F internal. Score a whole chub, rub it, smoke 3-4h, slice thick. Cheap and addictive.
Pro tip
Score a whole chub, rub it, smoke 3-4h, slice thick. Cheap and addictive.
Cook to temp, not time
Every smoke is different. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target temp and cook until it hits.
FAQ
How long does it take to smoke bologna (smoked)?
About 25 minutes per pound at 250F, roughly 1 hours for 3 lbs, but always finish by internal temperature (~165F).
What temp do you pull bologna (smoked)?
Pull bologna (smoked) at about 165F internal, then rest before serving. Score a whole chub, rub it, smoke 3-4h, slice thick. Cheap and addictive.