Preheat your smoker to 225°F (107°C).

Remove chub bologna from its packaging and pat it dry with paper towels. Using a sharp knife, score the surface in a diamond pattern. This allows the smoke and flavors to penetrate.

Brush the entire chub with a thin layer of mustard to help the rub adhere to the meat. Generously coat with your chosen barbecue rub or seasoning. Ensure an even coating on all sides.

Add wood to your smoker (e.g. logs/splits, chips, pellets, chunks).

Put chub bologna on the smoker rack and close the lid. Smoke for approximately 2 to 3 hours or until it reaches an internal temperature of 160°F (71°C). Check periodically to ensure it's cooking evenly. Optionally, baste with sauce during the last hour of smoking for added flavor.

Once the BBQ bologna reaches the desired temperature, remove it from the smoker. Allow it to rest for about 10-15 minutes.

Slice the smoked bologna into rounds or chunks. Serve it as is, or use it to make a smoked bologna sandwich.