Smoked Bologna

I was raised on Bologna sandwiches and fried bologna, so doing smoked bologna isn't a far stretch for me. My Son-in-law askes me all the time when I am going to smoke bologna. I usually buy a chubby, score it, and then soak it in BBQ sauce over night before I smoke it. I ran across a video of someone smoking bologna on a cookshack SM-045, and thought I would give it a try. I scored the chubby, then rubbed it with good old cheap yellow mustard, Rubbed it with Wild Willy's rub, and let it sit overnight. Put it in the smoker at 225 degrees for 2 hours with a little Hickory. This stuff is going to be great on a andwich with sliced ripe tomatoes and onions. I can't wait to try it fried.