• Start by slicing the bologna chub with cross-hatches around the perimeter at about 3/4" to 1" deep.
  1 chub Bologna
• Add rub to a mixing bowl and toss bologna chub in the dry rub.

  Ensure the bologna is entirely covered on all surfaces.
  1/2 cup Dark brown sugar, 1/4 cup Paprika, 1/2 tbsp Onion powder, 1 tbsp Garlic powder
• Put bologna on smoker at 225 F and allow to smoke for 2 hours before checking.

Prep Glaze for Bologna After 2 Hours

• In a medium pot over medium-low heat add 2 cups of BBQ sauce and 3 tbsp of apricot preserves. Mix until the apricot preserves are well combined and then reduce heat to low.
  2 cup Favorite BBQ Sauce, 3 tbsp Apricot Preserves
• After 3 hours - or whenever you're happy with the shrinkage of the bologna - remove from the smoker.
• Dunk smoked bologna chub in warm BBQ sauce and then return to the smoker for 15-30 minutes until the glaze is set.
• Remove from the smoker, slice the bologna as thick as you'd like and then enjoy!