While the meat can't absorb much smoke, cooking a whole bologna low and slow transforms the outside into an incredibly crisp and smoky treat that added a lot of flavor and texture to the slab of bologna meat.
Score entire bologna with a paring knife 1/2 an inch deep about every inch horizontally and vertically.
Brush bologna all over with mustard, and sprinkle with barbecue rub.
Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place bologna in the smoker or grill, and smoke until outside has darkened, 2 to 3 hours. Remove from smoker, let cool for 5 to 10 minutes, then slice and serve.
To make crispy smoked bologna sandwiches: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bologna slices on grill and cook until browned and crisp on both sides, 2 to 3 minutes per side. Transfer to a roll and top with mustard barbecue sauce.
Smoker or Grill