📝 About This Recipe
Affectionately known as 'Mississippi Round Steak,' the smoked bologna chub is a cult classic of Southern low-and-slow barbecue. By scoring the meat and applying a heavy crust of sweet-and-spicy rub, we transform a humble deli staple into a caramelized, smoky masterpiece with incredible texture. This dish is the ultimate crowd-pleaser, offering a nostalgic yet elevated flavor profile that thrives on the kiss of hickory or cherry wood smoke.
🥗 Ingredients
The Meat
- 5 pounds Bologna Chub (whole, unsliced, with red casing removed)
- 1/2 cup Yellow Mustard (used as a binder for the rub)
Sweet & Heat Dry Rub
- 1/2 cup Brown Sugar (packed)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dry Mustard
The Glaze
- 1 cup Barbecue Sauce (your favorite tomato-based sweet and tangy sauce)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Honey
- 1 teaspoon Hot Sauce (optional for extra kick)
👨🍳 Instructions
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1
Preheat your smoker to 225°F (107°C). Use a robust wood like Hickory, Oak, or Cherry for the best flavor profile against the salty meat.
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2
Remove the plastic or wax red casing from the bologna chub. Pat the entire surface dry with paper towels.
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3
Using a sharp knife, score the exterior of the bologna. Cut 1/2-inch deep diamond patterns (criss-cross) all over the chub. This allows the smoke and rub to penetrate the meat and creates more surface area for caramelization.
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4
In a small bowl, whisk together the brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne, and dry mustard until well combined.
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5
Slather the entire bologna chub with a thin, even layer of yellow mustard. This acts as a 'glue' to hold your spice rub in place.
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6
Generously coat the chub with the dry rub, pressing it into the scored crevices. Ensure every inch is covered for maximum flavor.
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7
Place the bologna directly on the smoker grates. Close the lid and smoke for approximately 3 hours.
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8
While the meat smokes, whisk together the barbecue sauce, apple cider vinegar, honey, and hot sauce in a small saucepan over low heat until smooth.
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9
After 3 hours, check the bologna. The diamond cuts should have opened up significantly, and the exterior should be dark and tacky.
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10
Generously brush the warm glaze over the entire chub, making sure it gets into the scored grooves.
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11
Increase the smoker temperature to 250°F (121°C) and cook for another 30-45 minutes to allow the glaze to set and become 'tacky' and caramelized.
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12
Carefully remove the chub from the smoker and let it rest for 10-15 minutes before slicing. This helps the juices redistribute.
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13
Slice into thick rounds for sandwiches or into cubes for an incredible appetizer tray.
💡 Chef's Tips
Don't skip the scoring; it's the secret to getting flavor deep into the meat and preventing the chub from bursting unevenly. Avoid rubs with high salt content, as bologna is already naturally very salty; focus on sugar and aromatics instead. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks for a similar effect. For a texture contrast, sear individual thick slices in a cast-iron skillet after smoking for a crispy 'fried bologna' finish. Leftovers make the best breakfast hash you've ever had—just dice and fry with potatoes and onions.
🍽️ Serving Suggestions
Serve thick-cut on toasted white bread with extra mustard, pickles, and white onions for a classic BBQ sandwich. Pair with a cold, crisp Lager or a sweet iced tea to balance the smoky, salty flavors. Serve alongside creamy coleslaw and vinegar-based potato salad to cut through the richness of the meat. For an appetizer, serve cubes on toothpicks with a cube of sharp cheddar cheese and a pickled jalapeño slice.