Made in Oklahoma: Smoked Bologna Burnt Ends

OKLAHOMA CITY (KFOR) — If you love burnt ends, the crispy, fatty, smoky ends of barbecued brisket – you’re going to have fun trying these bologna burnt ends.Ingredients5 pound Schwab’s Bologna1/4 cup Spice Girl Kitchen Okie Rub Dry Rub1/2 cup Griffin’s Yellow Mustard1 bottle John’s Bar-B-Q Sauce1 cup Garden Club Apricot PreservesMade in Oklahoma: Nut-free energy bitesStepsStart by smoking the bologna chub: Score the chub and sprinkle with half the dry rub. Combine mustard and 1⁄2 cup barbecue sauce, brushing over the bologna.

Sprinkle with remaining dry rub.Preheat the grill to 250 degrees on indirect heat and add some smoking chips or chunks. Place the bologna on the grill grates and let it smoke until it develops a slight bark.



This will take 2-4 hours.Brush on 1⁄2 to 1 cup barbecue sauce and let it smoke for another 30 minutes.Remove smoked bologna from grill, and cut into 1-inch cubes.

Combine the remaining barbecue sauce and apricot preserves in a bowl. Add bologna chunks to this mixture, using your hands to make sure everything is lightly covered.Heat smoker to 350 degrees.

Place aluminum pan over the grill grate, cooking for 15 minutes, stirring every couple of minutes. Remove when the sugars have caramelized and the bologna has darkenednicely..