Author Topic: Smoked Bologne and Chicken Quarters  (Read 478 times)


  • Hero Member
  • *****
  • Posts: 1269
  • Let's Smoke Meat!
    • View Profile
Smoked Bologne and Chicken Quarters
« on: July 27, 2017, 11:55:31 AM »
For our culinary paring today we have smoked bologna and chicken quarters.  8) I brined the chicken in a standard poultry brine for about 4 hours. Rinsed them off and then put a little olive oil and a pretty standard season salt on them to get them ready for smoke. I also scored a chub of bologna and did the olive oil treatment and added some Berbere (Ethiopian) spice for a little heat.

Into the smoker at 250 for 3 hours. At the end of that the chicken was at 165 and so I pulled it all. Sorry I didn't get a money shot of the bologna chub but you get slices....  :o  The chicken was really juicy and the bologna is great! Success all around. Enjoy!
« Last Edit: July 27, 2017, 12:05:22 PM by BedouinBob »
Bob - Colorado Springs

old sarge

  • Hero Member
  • *****
  • Posts: 2218
    • View Profile
Re: Smoked Bologne and Chicken Quarters
« Reply #1 on: July 27, 2017, 11:20:46 PM »
Looking mighty good Bob!
David from Arizona
US Army 70 - 95
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
InstantPot Duo80 Plus