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A perfect beer is not a gimmick, it is that first sip that makes you pause and wonder how you ever lived without it. We start there, arguing about whether breweries should keep chasing new flavors or just focus on making one flawless, repeatable beer. Along the way we hit the real truth of tasting culture: your palate changes, your standards creep up, and yesterday’s “great” might not hit the same seven years later.

Then we get practical with brisket, because the hold is where a good cook becomes a great one. We talk through resting and venting, holding temps in the 140 to 150 range if you have the gear, and how to make it work at home with an oven or an affordable warmer. We answer a key question on probe placement when you set 193, why the flat is the danger zone, and how a long, controlled hold can save your texture without drying the meat out.

The beer review lands hard on a German-style Marzen lager that completely overdelivers: smooth, complex, insanely drinkable, and somehow giving “chocolate” vibes without being a dessert beer. From there the show does what we do best: naked steakhouse dining, the mac and cheese argument, barbecue side grading, a wild story about live grenades at an estate sale, and Barbecue News updates including World Food Championships winners plus a serious ready-to-eat meat recall you should actually check your freezer for.

If you ride with us for the whole thing, you also get a rapid-fire weird convention game, a shopping cart lock conspiracy, and a closing debate on why flashy innovation like Tesla’s thruster demo is really about proving what’s possible. Subscribe for more barbecue talk, share this with your cookout group, and leave a review if you want to help the show grow. What is your non-negotiable side dish at a barbecue joint?

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.

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🥩 Great brisket doesn’t have to be complicated!

Over the last two weeks, we’ve talked about why brisket has gotten so expensive, especially at BBQ restaurants. But what if we told you that you don’t need to spend a fortune or be a professional pitmaster to make an incredible brisket at home?

This week on Grab’em in the Brisket, we’re giving you The Brisket Blueprint — a simple, straightforward guide to smoking a great brisket without all the unnecessary steps, complicated techniques, or expensive equipment.

We’re stripping away the BBQ BS and breaking down the easiest way to get a juicy, tender, flavorful brisket that your friends and family will love.

🔥 In this episode:

Picking the right brisket without breaking the bank
Simple trimming techniques anyone can do
Keeping seasoning easy and effective
The best temperatures for a stress-free cook
When to wrap and when to leave it alone
How to know when your brisket is actually done
Why resting your brisket matters
Common mistakes that make brisket harder than it needs to be
How to make restaurant-quality brisket in your own backyard

We’re not saying there’s only one way to cook a great brisket. We’re just showing you that it doesn’t have to be nearly as difficult as some people make it!

Whether this is your first brisket or your 100th, you’ll walk away with a simple blueprint you can use on your very next cook.

👇 Join the conversation!
What’s your best tip for making brisket easier? And what’s one step you think people overcomplicate?

👍 Like, subscribe, and share with someone who’s been afraid to tackle their first brisket!

🎙️ Grab’em in the Brisket – A Texas BBQ Podcast

#TheBrisketBlueprint #Brisket #TexasBBQ #BBQ #SmokingBrisket #BackyardBBQ #Pitmaster #GrabEmInTheBrisket

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.

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Brisket was once the cheap, tough cut that barbecue was built around. Now we’re seeing prices pushing toward $40, $50, and even more per pound and one Texas Monthly Top 50 joint has decided the numbers simply don’t work anymore.

So this week on Grab’em in the Brisket, we’re asking: At what price do you stop buying brisket and start learning to smoke it yourself?

We’ll break down why restaurant brisket has gotten so expensive, build our own $50 BBQ trays, debate whether a Texas BBQ joint even needs brisket anymore, and decide which cheaper cuts deserve to become barbecue’s next big thing.

But we’re also taking this conversation back to the backyard. Have we made cooking brisket seem way harder and way more expensive than it actually needs to be? Do you really need a $2,000 smoker? And if you consider yourself a serious BBQ fan, should you know how to smoke a brisket yourself?

Plus, we’re putting modern BBQ trends on Restaurant Death Row and asking you the question that might start a fight:

🔥 What’s the absolute MOST you’ll pay for a pound of brisket?

Join James, Jan & Jon for another episode of Grab’em in the Brisket.

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.