Russell’s Smokehouse

How We Smoke Amazing Pork Butts

Ingredients

  • Pork Butt

  • Mustard

  • Meat Church Gospel BBQ Rub

  • Meat Church Honey Hog BBQ Rub

  • 1 stick of Butter

  • Honey

  • Light Brown Sugar


Instructions

Trim Pork Butt of access fat and slather down with mustard. Generously apply BBQ rubs to all sides of meat and pat in. Allow meat to rest atleast 15 mins and up to 30 mins. Set pellet grill to 225 degrees and place fat side down on grill (or fat side facing heat element) at 225 degrees until butt reachs an internal probed temperature of 160 degrees fahrenheit. Remove pork butt from grill and slather with a stick of softened butter, honey and light brown sugar. Rub mixture into the meat, then reapply rubs generously onto meat. Wrap meat with double sheet of heavy alunimum foil and place back in smoker. Set smoker to 275 degrees and smoke until meat reached an internal temperature of 205 degrees. Pull meat and allow 30 mins to rest before pulling. Enjoy!

SMOKED TO PERFECTION Bacon Wrapped Pork Tenderloin on Pellet Grill

Ingredients

  • Pork Tenderloin

  • 1 Pack of Bacon

  • Mustard

  • Meat Church Gospel Rub

  • Meat Church Honey Hog Rub

Instructions

Apply mustard to pork tenderloin after trimming and season with favorite BBQ seasonings. Wrap one pack of bacon tightly as shown in video around tenderloin to keep in moisture. Place on smoker at 250 degrees until meat reaches an internal temperature of 143 degrees. Pull and finish on high heat in oven to crisp bacon around tenderloin. Let meat rest. Cut and serve. Enjoy!

How to Smoke Beef Chuck Ribs on Pellet Grill

Ingredients

  • 2 lb beef chuck ribs sliced and trimmed

  • Olive Oil

  • Pink Himalayan Salt

  • Course Black Pepper

  • Ground Killer Hogs Brisket Rub or your favorite seasonings

  • 1/2 Cup of Beef Broth

Instructions

Allow Ribs to rest until at room temperature. Generously rub with olive oil. Season with salt, pepper and your favorite steak seasonings. Let meat rest an additional 30 minutes to an hour to absorb flavor.

Turn on smoker to 225 degrees allow to come up to temp. Place meat on smoker grates directly for 3 hours at 225 turning meat at 1 1/2-hour mark. Remove from smoker at 3-hour mark or around 150 degrees internal temp. Place ribs in an aluminum foil tin. Pour 1/2 cup of beef broth into bottom of the tin to braise meat while cooking. Cover with foil and cook at 250 degrees until ribs reach an internal temperature of 205-210 degrees or until they are fork tender. Remove from smoker and allow to rest covered for 30 minutes. Remove foil and serve. Enjoy!

The Secret To Tender Smoked Picanha

Ingredients

  • Mustard

  • Favorite BBQ Rub (Mine is Meat Church Gospel)

  • Brisket Rub or Beef Rub (My Favorite is Goldees Brisket)

  • Wagyu Beef Tallow, Beef Tallow or Butter


Instructions

Trim fat cap of Sirloin leaving about 1/4 inch of fat on the fat side of cut of meat. Slather on mustard and spread a thin layer. Season BBQ rub and Brisket/Steak Rub and Pat into meat. Allow meat to rest and seasonings to adhere to meat. Set smoker to 250 degrees and let meat go until an internal temperature of 160 degrees. Pull off meat put Wagyu Beef Tallow or similar onto beef and double wrap with butchers paper. Turn grill up to 275 degrees and take meat to an internal temperature to 203 degrees. Allow 15-30 mins to rest, cut and enjoy!

The Secret to Perfect Smoke Cream Cheese

Ingredients

  • 1 block of cream cheese (I always use Philadelphia)

  • 1 tablespoons of honey

  • Favorite BBQ rub


Instructions

Place cream cheese into freezer 30 mins prior to smoking to allow to harden. Score top of cheese with knife to allow for separation when cooking for seasonings to seep into cheese. Melt 2 tablespoons honey for 15 seconds in microwave. Brush melted honey onto top of block of cheese. Apply favorite BBQ rub onto top and sides of cheese then place into preheated smoke at 225 degrees for 2 hours. Remove from smoker and enjoy!

Ultimate Low Carb Keto Smoked BBQ Ribs Recipe

Low Carb BBQ Ribs w/BBQ Sauce Rib

  • 1/4 cup brown sugar sweetener (Swerve or Truvia)

  • 1/4 cup chili powder

  • 2 tbsp garlic powder

  • 2 tbsp onion powder

  • 2 tbsp smoked paprika

  • 2 tbsp salt(1 in rub and one on ribs)

  • 2 tbsp pepper(1 in rub, and 1 on ribs)

  • 1 tsp cayenne pepper


  • Pork Ribs

  • Mustard

  • 1/2 cup of Apple Cider Vinegar with water

  • 1/2 cup of water

  • Parkay butter

  • Additional Brown sugar sweetener

BBQ Sauce

  • 1/2 cup sugar free ketchup

  • 3 tbsp of brown sugar sweetener

  • 1 tbsp Apple Cider Vinegar

  • 1/2 tsp Worcestershire

  • 1/2 tsp liquid smoke (optional)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • Salt, pepper and accent to taste

Wash and remove membrane from ribs, pat dry, rub in mustard. Coat well with dry rub, rest for 15 min. Smoke ribs at 250° for 3 hours. After ribs have cooked 1 1/2 hours, spritz with apple cider mix, then every 30 min. After ribs have cooked 3 hours remove, add parkay butter and some brown sugar(optional) cook 2 more hours wrapped tightly in aluminum foil. After 2 hours, add BBQ sauce, leave unwrapped and cook until internal temp 190-205°

Perfect Smoked Pork Butt

Ingredients

  • Pork Butt (what size needed)

  • Mustard

  • Meat Church Gospel and Honey Hog Rubs

  • Light Brown Sugar

  • Stick of Butter

  • Apple Cider Vinegar (Apple Juice or Water) your preference

Instructions

Trim excess fat off pork butt. Slather all sides with mustard and apply very liberally your favorite BBQ rubs to meat. Make sure all sides are covered with rub. Let meat rest 30 mins to 1 hour.

Start smoker at 225 degrees and high smoke if adjustable. Smoke pork for 2 hours then spritz meat on all sides with liquid of choice to keep bark from over drying. Keep spritzing every hour on the hour until pork reaches internal temperature of 160 degrees. Once internal temperature reaches 160 degrees pull meat off and apply additional rub, as well as brown sugar and butter prior to wrapping in foil. Place back on smoker and turn heat up. I turned heat up to 275. Once internal temperature reaches 200-203 degrees remove pork from grill and allow to rest 30 mins to 1 hour. Pull and serve with your favorite sauce.

Grilled Hawaiian Style Chicken on Monument Grill

Ingredients

  • Chicken thighs or any chicken

  • 1/3 cup of light brown sugar

  • 1/2 cup of pineapple juice

  • 1/3 cup of olive oil

  • 1/4 cup of reduced sodium soy sauce

  • 1/4 cup of ketchup

  • 1/4 cup of Asian sweet chili sauce

  • 1 tbsp Asian chili sauce

  • 1 tsp each ginger powder

  • garlic powder and onion powder

  • 1/2 tsp salt, pepper and paprika

Instructions

Mix all ingredients reserving 1 cup for brushing, add chicken and marinate at least 8 hours. Cook chicken and brush with reserved sauce cooking about 5 min. ENJOY!!!

Grilled Sausage n Peppers Hoagie Recipe

Ingredients

  • Sausage of your choice

  • Mushrooms

  • Onions

  • Bell pepper

  • Jalapeño seeded and sliced

  • Minced garlic cloves

  • Cheese of your choice (I used mozzarella)

  • Hoagie buns (I used Sara Lee Artesano Sausage Rolls)

  • Drizzle of olive oil

  • 2 tbsp butter

  • Salt, pepper, garlic powder, onion powder (I used crazy Jane salt)

Instructions


Grill sausage to perfection! Sauté vegetables in olive oil and butter, season and cook until tender. Toast bun, add sausage and veggies, toast again to melt cheese…enjoy!

Grilled Rib-eye Steak Recipe on Monument Grill

Ingredients

  • Rib-eye Steaks

  • Salt

  • Pepper

  • Accent

  • GarlIc Powder

  • Montreal Steak seasoning

  • Jane’s Crazy Salt (instead of salt, pepper and accent)

  • Killer Hogs Texas Brisket Rub

Instructions



Grill to your preferred temperature…enjoy!