From Small-Town Smokehouse to National Stage: Russell’s BBQ Puts Pennsylvania Beef in the Spotlight

Linesville, PA — May 28, 2026 — What started as a small-town restaurant near Pymatuning Lake is now gaining national attention. At the center of it all is a passion for bold flavors, competition barbecue, and high-quality Pennsylvania beef.

At Russell’s BBQ, owner Jonathan York is turning a family-rooted business into a rising name in the barbecue world, combining handcrafted recipes, house-made rubs and sauces, and a growing presence on the national competition circuit. “Everything we do is rooted in doing it right,” York said. “From how we prepare our food to where we source it. That matters to us.”

A Family Legacy, Reimagined

The restaurant is named after York’s father, Russell, and represents a continuation of a long family history in food and hospitality. What began as a diner opened by York’s sister in 2007 has evolved into a full-scale barbecue operation, one that has found both local success and national recognition.

York, who initially pursued a different path, found his way back to the family business and took ownership just before the challenges of the COVID-19 pandemic. “During Covid we had to completely adapt,” he said. “We shifted to takeout, catering, and serving families. That really shaped who we are today.”

That adaptability paid off. Today, Russell’s BBQ continues to grow, with a loyal customer base and expanding reach beyond its local roots.

Elevating Beef Through Craft and Competition

A key part of that growth has come through competition barbecue, where York and his team test their skills against some of the best pitmasters in the country.

At events like Memphis in May, one of the nation’s largest and most prestigious barbecue competitions, Russell’s BBQ has already earned top honors in categories like chicken wings and pulled pork, and is now turning its focus to beef.

“Beef is a challenge,” York said. “You’re going up against perfect briskets; it’s a whole different level.” That challenge hasn’t stopped them from innovating. From smoked brisket to creative menu items like their popular Reuben made from brined and smoked whole beef brisket, the team continues to push the boundaries of flavor and technique.

In just four weeks, Russell’s BBQ sold more than 700 Reubens, showcasing both the versatility and demand for high-quality beef offerings.

Rooted in Local Sourcing

As the business grows, York remains committed to sourcing ingredients locally whenever possible. Recently, Russell’s BBQ began partnering with Howles Maple Farm, a Pennsylvania producer, to supply beef for its burgers, reinforcing the restaurant’s commitment to supporting local agriculture.

“The quality is high, and we feel good about serving a local product,” York said. “That’s important to us and to our customers.” That focus on local sourcing also aligns with York’s desire to work more closely with organizations like the Pennsylvania Beef Council and promote Pennsylvania agriculture on a larger stage.

Looking Ahead

With national competitions, industry conferences, and a major retail expansion on the horizon — including placement in hundreds of grocery stores Russell’s BBQ is poised for significant growth. But no matter how far the brand reaches, York remains grounded in the community where it all began.

“We love where we live,” he said. “We want to stay here and build something that can grow into a national name.”

A New Generation

The future of Russell’s BBQ is already taking shape. York’s niece, Lilly, has begun learning the craft and plans to compete in junior barbecue competitions continuing a fourth-generation tradition of food and hospitality.

For York, that continuity is just as important as any award or expansion. “At the end of the day, it’s about family, passion, and doing something you believe in,” he said.

About Beef Month

Beef Month celebrates the farmers, producers, chefs, restaurants, and businesses that bring high-quality beef to tables across Pennsylvania and beyond, highlighting the role of beef in nutrition, culture, and local economies.

Photo 1: Jonathan York poses with trophies earned by Russell’s BBQ at the Memphis in May BBQ competition.

Photo 2: Russell’s BBQ offers their own BBQ Rub.

Photo 3: Russell’s BBQ Brisket.

To learn more about the PA Beef Council, contact Nichole Hockenberry, PA Beef Council Executive Director at [email protected] or 1-888-4BEEFPA.

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The Pennsylvania Beef Council is a producer-controlled and funded organization, which administers the Beef Checkoff Program in Pennsylvania. The Beef Checkoff Program assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef.