Smoked bologna chub

Bologna barbecue rub: add all barbecue rub ingredients to a bowl and stir to combine. Taste it to see if it's super spicy and adjust.

Smoke the bologna: set up your smoker or kettle grill for cooking at 225°F (105°C) with your favorite choice of wood or pellets for pork. 

With a sharp knife score the outside of the bologna. Keep your cuts about an inch apart and then make a crosshatch of scores going the other direction. Don't cut too deep into the meat. 

Once the bologna has been scored, rub the outside with 3 tablespoons of yellow mustard. This mustard is going to be your "glue" to allow the barbecue rub to stick to the outside of the bologna. 

Once the mustard is spread all over the bologna, clean your hands and then sprinkle the barbecue rub very well over the outside. Don't forget about the ends of the bologna. Do your best to make a consistent spread of rub.

Once your grill is set up and the internal smoker temperature is around 225 F, add the rubbed bologna and allow it to smoke for 2 to 3 hours. The bologna should take on some color, the barbecue rub should fully have adhered and after this amount of time smoking, your bologna should have taken on a lot of smoky flavors. Remove it from the smoker and allow the meat to cool.

Slice the bologna as thinly as possible. If you want to get thin slices, the meat has to be cool and if you really want to be able to slice it super thin and you don't have an electric slicer, you can put the meat in the refrigerator or even freezer for a few minutes to firm up the meat. 

Store in a sealed container in the refrigerator for up to a week or freeze, wrapped in plastic wrap or freezer bags for a month or two.