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When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
Score the bologna log ¼-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals.
In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.
Place the bologna in a small baking dish and pour the sauce over the meat, rubbing to coat all over.
Place the baking dish with the bologna on the grill grates. Close the lid and smoke for 3-4 hours, basting the bologna with the sauce every hour if desired. Remove from the grill and let cool.
Thinly slice the smoked bologna and serve on sandwiches, or cut into larger pieces and serve as an appetizer. Enjoy!