Apply yellow mustard to the outside to act as a binder.
Sprinkle the seasoning rub over the outside liberally.
Slice the bologna chub in a cross-hatch pattern, 1-inch apart and 1-inch deep.
SMOKE BOLOGNA:
Place the chub onto the Traeger grill grates and smoke for 2 hours at 180°F.
Increase the temperature to 325°F and cook for another 1 to 1 ½ hours or until the bologna chub reaches 165°F with an instant read thermometer and charred to your preference.
TO FINISH:
Remove the bologna from the smoker and let it sit for 10 minutes.
Slice and serve immediately or chill for later.
Leftovers can be stored in the refrigerator for up to 5 days.
Notes
If there is an outer casing on the bologna chub, remove it prior to adding mustard