📝 About This Recipe
Affectionately known as 'Mississippi Round Steak,' this smoked bologna chub is a cornerstone of classic Southern BBQ that transforms a humble deli staple into a gourmet masterpiece. By scoring the meat and applying a heavy dose of savory rub and sweet glaze, you create deeply caramelized edges and a rich, smoky interior that defies expectations. It is the ultimate crowd-pleaser, offering a nostalgic yet elevated flavor profile that is perfect for sandwiches, sliders, or thick-cut steaks.
🥗 Ingredients
The Meat
- 5 pounds Whole Beef or Mixed Meat Bologna Chub (red casing removed, at room temperature)
- 1/4 cup Yellow Mustard (used as a binder)
The Signature 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
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dry Mustard
The Sticky BBQ Glaze
- 1 cup Sweet BBQ Sauce (your favorite hickory or honey-based sauce)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Honey or Maple Syrup
- 1 teaspoon Hot Sauce (optional for a spicy kick)
👨🍳 Instructions
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1
Preheat your smoker to 225°F (107°C). Use a mild wood like Apple, Cherry, or Pecan to complement the pre-cooked nature of the bologna.
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2
Remove the plastic or wax 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 in a diamond pattern. Cut about 1/2 inch to 3/4 inch deep. This allows the smoke and rub to penetrate the meat and creates more surface area for caramelization.
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4
Apply a thin, even layer of yellow mustard over the entire surface of the chub. This acts as a 'glue' for your dry rub and will not leave a strong mustard taste after cooking.
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5
In a small bowl, whisk together the brown sugar, paprika, pepper, garlic powder, onion powder, cayenne, and dry mustard until well combined.
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6
Generously coat the bologna with the dry rub, pressing it into the scored crevices. Ensure every inch of the chub is covered.
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7
Place the bologna directly on the smoker grates. Close the lid and smoke for approximately 2.5 to 3 hours.
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8
While the meat smokes, whisk together the BBQ 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, or once the scores have opened up significantly and the exterior is dark and mahogany-colored, begin the glazing process.
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10
Brush a thick layer of the BBQ glaze over the entire chub. Close the lid and let it smoke for another 30-45 minutes to allow the glaze to set and become tacky.
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11
Remove the bologna from the smoker when the internal temperature reaches 150°F-160°F (65°C-71°C). Since it is pre-cooked, we are looking for color and internal warmth rather than a specific safety temp.
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12
Let the meat rest for 15 minutes before slicing. This allows the juices to redistribute and the glaze to firm up slightly.
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13
Slice into 1/2-inch thick 'steaks' for platters or thinner slices for sandwiches. Serve immediately while warm.
💡 Chef's Tips
Always choose a high-quality all-beef bologna for the best texture and flavor. Don't skip the scoring; the 'diamonds' are the best part because they get crispy and heavily seasoned. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. Avoid using heavy woods like Mesquite, as they can easily overpower the delicate flavor of the bologna. Leftovers are incredible when pan-seared the next morning for a breakfast sandwich with eggs.
🍽️ Serving Suggestions
Serve on toasted brioche buns with creamy coleslaw and extra pickles. Pair with a cold, crisp Lager or a sweet iced tea to balance the smoky heat. Accompany with classic BBQ sides like smoked mac and cheese or pit-style baked beans. Cut into cubes and serve with toothpicks as a 'Poor Man's Burnt Ends' appetizer. Drizzle with a little extra honey and a sprinkle of flaky sea salt just before serving.