Direction

1. Prepare an outdoor smoker to 250 degrees F (121 degrees C) using your choice of wood. I prefer oak or hickory but cherry works well, too.
2. Score the bologna chub in a crosshatch pattern with a sharp knife 1/2-inch deep and 1-inch apart around the entire chub. Sprinkle with rub, and massage rub into all of the scores. Place chub directly on the smoker grate.
3. Smoke in the preheated smoker for 3 hours. Transfer to a cutting board and let rest for 30 minutes.
4. Slice and serve on sandwiches. Or, slice and pan fry for fried bologna sandwiches.