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.
– Pellet Smoker
– Meat Thermometer for Grilling
– Breakfast Sausage
– 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.