Preheat your smoker to 250 degrees. Remove out paper from bologna chub being careful not to tear the meat. Score the outside of the chub with a thin sharp knife to create more surface area during the cooking process. Apply a liberal coating of yellow mustard to the entire surface and then heavily apply your bbq rub. Smoke the bologna chub at 250 degrees for 4-5 hours until the internal temp hits 165 degrees. Remove the chub from the smoker and let cool on the counter (if you have time, wrap in plastic wrap and rest in the fridge for 2-3 days to improve flavor)

Preheat your grill for direct high heat cooking. Slice the bologna using a thin meat slicing knife or a deli slicer to about 1/8” thick. You will want 3-4 slices per person. Keep these slices off to the side while you prep your burgers.

Form 2-4 burger patties at 1/3lb each and season with salt and pepper. Once your grill is nice and hot, grill the burger about 3-4 mins per side flipping once. After the first flip, please one thick slice of cheese on each burger and close the lid. After anther 3-4 mins remove cheeseburgers from the grill when the internal temp hits 135-140 degrees.

While the burgers are resting, place each slice of bologna directly on the grill grates and cook for aprx 1 minute per side flipping once. After the first flip, please about 2 Tbsp of cheese on each slice. Remove the slices after about 1 minute and cheese begins to melt.

Assemble your burger by using good quality toasted buns, mayo, lettuce on the bottom bun, 2 cheeseburger patties, 3-4 slices of bologna and whatever other toppings you enjoy on your burgers. This will definitely be a cheeseburger you won’t forget. Enjoy.