Have you ever found yourself craving some delicious smoked meat?  Come on now anyone that likes cooked meat has.  Well, I found myself in that scary situation a few days ago.  I wanted smoked meat and didn’t have the days and hours needed to marinate, rub, and babysit something that was going to take a long time to smoke.  I needed my fix ASAP!

Here is what I did for a quick and easy solution to my need for smoked meaty goodness.  

I took 4, one pound rolls of breakfast sausage and unwrapped them.  I used 2 regular and 2 spicy rolls.  I like the spice but the wife doesn’t so I usually do both.  I also bought a large bologna roll.  I thought if I was going to fire up the smoker I might as well smoke as much meat as possible.  Once I took the wrappers off of the sausage I generously sprinkled them with my favorite BBQ dry rubs.  I scored the outer skin of the bologna with a knife, making cuts going along the length of the bologna as well as across.  I then placed the meat in the pellet smoker that I had heated to 250 degrees.  The meat lounged in the pellet sauna for approximately one and a half hours before reaching an internal temperature of 165 degrees.  

Once the meat got to the temperature I removed them from the sauna and placed them on a cooling rack.  I took a paper towel and gently patted the grease sweat that had accumulated on the outside from their time in the smoker.  I gave them a little time to cool off before I sliced them up and enjoyed the smoked bounty that took less than 2 hours from start to finish.  

I hope you try this recipe out and let me know what you think.

Chef Dan



– Pellet Smoker

– Meat Thermometer for Grilling 



– Breakfast Sausage

– Bologna

– BBQ Rub – I used the following rubs

  – Head Country Original 

  – Meat Church Holy Gospel BBQ Rub 



– Heat the smoker to 250 degrees using your preferred smoking pellets

– Generously sprinkle favorite BBQ rub on thawed rolls of breakfast sausage

– Score bologna skin using cuts that go the length of the meat as well as around the meat.

– Place in smoker and cook until the internal temperature of 165 degrees is met.  Approximately 1.5 


– Remove meat from the smoker and allow it to cool on a cooling rack.  Pat the sausage down with a 

  paper towel to remove any excess oil.