Preheat your smoker to 225°F to 250°F
Remove the bologna from packaging
Score the outside of the bologna in a crosshatch pattern
Brush the bologna with mustard or oil if desired
Apply your preferred dry rub evenly over the surface
Place the bologna directly on the smoker grate
Smoke for 2 to 3 hours, or until the outside is dark and the internal temperature reaches about 140°F to 160°F
Baste with barbecue sauce during the last 30 minutes if desired
Remove the bologna from the smoker
Rest for 10 to 15 minutes
Slice and serve