Step 1

Remove the plastic wrap and the red liner from the bologna. Carefully cut ¼" deep slits along the sides at about one inch intervals to form a diamond pattern. As the bologna smokes, it will separate along these slits.

Step 2

Combine the BBQ sauce and mustard together and rub it liberally on the bologna. Make sure to cover the two ends as well.

Step 3

Sprinkle the rub over the entire chub. You probably don't even need to pat it down to get it to stick, but if you do, make sure to press gently straight down and don't smear it.

Step 4

Preheat the grill to 250 degrees on indirect heat. For a gas grill, turn off the center burners. For the kamado style, add a plate setter. Add some smoking chips. We love to use our own homemade fire starters to get the grill started quickly.

Step 5

Let the bologna smoke for 2-4 hours. Since this is precooked, you don't need to worry about getting it to a certain temperature. Look at the outside and when it is dark and almost crispy, remove it. Look for the exterior to have a "bark" of a harder outside, if you are wanting the exterior to be crunchy.

Step 6

With 30 minutes remaining, brush on the BBQ sauce glaze which is just the same bbq sauce used before without the mustard. This will take ½-1 cup of sauce. Brush all over the bologna and allow to continue smoking for 30 more minutes before removing it from the smoker.

Step 7

Slice this thin if you want to use this for sandwiches, or thicker chunks if you plan on turning this into burnt ends. If making sandwiches, slice this up and put on buns with mayo, lettuce, tomatoes and serve.