How about some 'Smoked Bologna"??
Did one chunk with evoo and Dizzy Pig's Red Eye Express and the other with evoo and Wolfe Rub Original
They went on Junior at 250° with some hickory/cherry smoke for about 1˝ hours. I prefer to do it longer, but we were getting hungry for lunch!
This made a great sammich with some spicy mustard
Smoking the bolo changes the flavor completely. It's great as a sammie or cut into chunks to go with cheese and beer
It also makes a great "Redneck Ruben", which I'll post sometime.