Turn on your smoker and allow it to preheat to 225 degrees F. I like hickory or apple wood for this recipe.

Remove any exterior packaging or red wax from the outside of the bologna.

Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a diamond pattern on all sides of the bologna.

Slather the bologna chub with yellow mustard and then sprinkle on all sides with the Sweet Rub, opening the slits slightly with your fingers to get the seasoning into the cuts you just made.

Place the seasoned bologna on the smoker, close the lid, and smoke for at least 3 to 4 hours. Bologna is pre-cooked, so heat the bologna to around 145 degrees F until the color on the outside of the bologna is to your liking.

During the last 30 minutes, brush on all sides with Everything BBQ sauce.

Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as you like for smoked bologna sandwiches.