Ingredients

• One 3-pound chub or chunk bologna
• Barbecue Rub #68 (recipe follows)
• 1/2 cup packed light brown sugar, dried (see Note)
• 1/3 cup kosher salt
• 1/4 cup paprika
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon Sugar in the Raw
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper

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Instructions

1. Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.
2. Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
3. Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
4. This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
5. Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.