If you're craving a taste of Nebraska comfort with a smoky twist, this Smoked Runza (Bierock) recipe is for you. Runzas—also known as bierocks—are a much-loved Midwestern staple, known for their savory mix of ground beef, cabbage, and onions wrapped in soft, golden dough. We’re taking this classic to the next level by smoking them! Perfect for game days, family dinners, or any time you want a homemade meal straight from the smoker.
How to Make Smoked Runzas (Bierocks)
- Prep Time: 4-5 Hours
- Cook Time: 20 Minutes
- Servings: 12
- Ingredients: 8
Ingredients
For the dough:
- 24 Rhodes Texas Rolls, thawed
- 1 egg
- 1 tbsp water
For the filling:
- 2 tbsp Butcher BBQ Butter Flavor Grilling Oil
- 2 lbs 85/15 ground beef
- 1 large onion, diced
- 3 tbsp Triple J’s Seasoning
- ½ head of cabbage, sliced into strips
Recommended pellets:
Video Guide
Instructions
For the dough:
- Place Rhodes Texas Rolls on a flat surface at room temperature, spaced apart so the rolls don’t touch. Place a paper towel over the top to prevent the rolls from drying out. Let thaw for 2-3 hours.
- Once thawed, combine every two rolls into one so that you have 12 balls of dough.
- Place the balls of dough into a greased cake pan, leaving about 2 inches of space between each ball. Cover with plastic wrap and let rise in a warm area until doubled in size, about 1-1.5 hours.
For the filling:
- Add Butcher’s BBQ grilling oil to a pan over medium heat.
- Add ground beef and onion to the pan. Stir until beef is browned and onions are tender, about 10-15 minutes.
- Stir in Triple J’s Seasoning.
- Add cabbage to the pan in batches, stirring after each addition. Cook until cabbage is wilted and liquid has evaporated, about 10 minutes.
- Remove the filling from heat and set aside. Let cool and then refrigerate.
To assemble:
- Flatten each ball of dough into an 8” circle with a rolling pin. Make sure the dough is rolled thinner on the edges.
- Scoop ¾ cups of filling into the center of each dough circle.
- Fold the edges of the dough over the filling. Pleat the edges together in the center to hold the filling in.
- Place the bierocks into greased aluminum pans seam side down.
- Whisk together egg and 1 tbsp of water. Brush the egg wash over the tops of the bierocks.
To smoke:
- Preheat smoker to 325°F. For this recipe, we used a Louisiana Founders Premier 800 Pellet Grill and CookinPellets Perfect Mix pellets.
- Once the smoker is up to temp, add bierocks to the smoker.
- Smoke for 20 minutes. Rotate the pans halfway through to ensure even cooking.
- Once done, take out of smoker and let rest for 10 minutes before eating. Enjoy!
Tips & Ways to Customize This Recipe
- Try swapping regular Triple J's for Triple J's All Purpose Spicy Seasoning.
- Mix in a dash of Worcestershire sauce to add an extra savory twist.
- Add cheese, mushrooms, roasted peppers, or bacon to the rolled-out dough before adding the filling.
- Serve with ranch, hot sauce, BBQ sauce, ketchup, or mustard!
You can also try other seasoning blends to make this recipe your own!
In Conclusion
These smoked Runzas bring together everything you love about Nebraska’s favorite handheld meal. Fire up the smoker and enjoy a Runza with a delicious wood-fired twist!