Remove exterior wrapper from the chubb of bologna. Take the chubb and lay it on its side. Take a paring knife and score diagonally about ¼” to 1/2”  deep in a criss cross method. This will give the meat some texture. Apply approximately 2 TBSP of mustard (amount depends on the size of your chubb) and massage into the meat.  Season with a moderate dusting of Beef & Game Pit Rub to all sides of the bologna.

Light your Pit Barrel Cooker (PBC) according to the instructions. Oil the grate so the meat will not stick. Place the meat on its side on the grate. Add your preferred wood for smoke- I added cherry wood. Cook until you reach an internal temperature of 140 degrees as measured with an internal read thermometer (I recommend the Thermapen for accurate internal temperature readings). This should take approximately 2 ½ hrs depending on the weather conditions.

Remove the bologna from the grate. Glaze with the BBQ glaze. Don’t overdo the sauce; use just enough to coat the bologna. Put the bologna back on the PBC and cook for 10-15 minutes. Just enough to set the glaze.

Remove and loosely cover the bologna with aluminum foil while you prep for your bologna sandwich. Take two pieces of Wonder Texas Toast, lie them on the grate and cook with the lid off until you see some grill marks.  Slice the bologna to your desired thickness and then put mayonnaise, tomato, sliced onion and lettuce on your sandwich and enjoy.