The best thing about bologna (aka Oklahoma prime rib) is that it's already cooked and ready to eat, you are just adding some smoky goodness to make it better.
Start off with scoring, rubbing and a slather with a thinned mustard and wooster mix to anchor the rub.
Smoke it for a couple of hours until you get a nice color, the internal might be 140° or so.
You can quit now if you will be saving the chub for sandwiches,.... or you can treat it like burnt ends. Cube it, add more rub to all sides of the cubes, add your favorite sauce and return to the pit for maybe 8 or 10 minutes.
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