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We all have those BBQ “rules” we were taught growing up. Throw an onion in the firebox. Toss in a few jalapeños. Soak your wood. Never open the lid. Cook brisket at 225°. Fat cap up—or was it down? And whatever you do, don’t question the guy who taught you. 😂

But how much of that old-school BBQ wisdom is actually true…and how much is complete BS?

Tonight, the guys from Grab’em in the Brisket are putting some of BBQ’s most common myths, traditions, superstitions, and unwritten rules on trial. Some might have real science behind them. Some might work—but for completely different reasons than we were told. And some? Well…we may have been wasting our time for years.

🔥 BBQ Truth or BBQ BS?
🥩 Old-school pitmaster wisdom
💨 Smoke & fire myths
🌶️ Strange BBQ traditions
🤔 Rules we follow without knowing why
💩 And plenty of stuff that might be complete BS


Bring your own BBQ myths, weird traditions, and things your dad, grandpa, uncle, or pitmaster buddy swore you HAD to do. Drop them in the chat and we might put them on trial during the show!

We’ve always done it this way…but maybe we shouldn’t have. 🔥🥩💨

This is an all-purpose spicy seasoning and is excellent on beef, pork, chicken, beans and vegetables. It's even great for potato salad and coleslaw with a spicy kick of flavor. The heat level is medium-hot. Apply a thick layer of rub on before cooking or sprinkle on as a spicy finishing salt. For competition brisket, apply a thick layer of rub first, then add your favorite beef rub on top. Made by the Original Smoking Chick, Deni Lathrop from Houston TX.