Years ago I saw a TV show (Local news feature or something) about some place in South Georgia, I think, that was famous for or laying claim to some great smoked bologna.
The guy doing the smoking took a regular unsliced and still in the red plastic case, jabbed it a few times and then smoked it right in the casing. He sliced it about a half inch thick and servrd it.
So I tried smoking one myself. To be honest I lost my nerve about putting the plastic in the smoker, so I peeled it and smoked it (Never thought about a rub) At any rate, it is alot better than you would expect and frying it to warm it up the next day is just another step towards bologna heaven!
I have to admit that I was too embarrased to ever mention smoked Bologna to anyone, I don't know why, it is really good stuff and it seems more common that I would have thought.