Uploaded May 2026 | Updated September 2026, 2 weeks ago

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smoked monkey bread
warm • smoky-sweet • pull-apart

made by @chefemaristevens

everybody knows monkey bread.
but nobody’s smoking it.
this one’s layered with cinnamon–vanilla lard, brown sugar, and chopped pecans… slowly smoked until sticky, glossy, and dangerous.

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ingredients

monkey bread
• 2 cans refrigerated biscuit dough, quartered
• ½ cup cinnamon–vanilla infused lard, melted
• ¾ cup brown sugar
• 2 tsp cinnamon
• ½ tsp kosher salt
• 1 tsp vanilla extract
• ¾–1 cup pecans, finely chopped

finish glaze
• ¼ cup honey
• 2 tbsp heavy cream
• flaky salt, to finish

⸻
instructions

• mix up brown sugar, cinnamon, salt
• toss the biscuit balls
• lightly grease a bundt pan in the lard
• start layering the biscuits in, sprinkling pecans as you go, pour over the vanilla cinnamon lard over
• don’t pack it tight, keep it loose so it can breathe
• get the @pitbossgrills going at 325–335°f, apple pellet blend, I did 355 because I was in a rush
• set the pan on the grill, uncovered, over indirect heat
• let it smoke 25–30 minutes, give it a rotate if one side’s coloring faster
• keep smoking another 10–15 minutes until it’s puffed, glossy, and pull-apart tender
• if it starts getting too dark up top, just back the grill down to around 315°f
• warm the honey, cream, and vanilla extract until loose and pourable
• drizzle it over while the bread’s still hot
• finish with flaky salt and pull it apart while it’s steaming

#smokedmonkeybread #monkeybread
#bbqdessert #pelletgrillrecipes #pitbossgrills

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