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Tonight on Grab’em in the Brisket, we’re putting some of BBQ’s biggest foods, techniques, trends, and traditions on the hot seat!

Pellet grills. Wagyu brisket. Competition BBQ. Beef tallow. Black gloves. $30-a-pound brisket. Long brisket rests. BBQ influencers. Expensive smokers. The smoke ring…and plenty more.

The rules are simple: OVERRATED, UNDERRATED, or PROPERLY RATED.

No “it depends.” No sitting on the fence. You have to pick one and defend it!

Of course, we want to hear from YOU too. Jump into the live chat, make your picks, and tell us when we’re completely wrong.

🔥 Some BBQ opinions are about to get exposed.

Grab’em in the Brisket the BBQ podcast where the meat is smoked and the opinions are well done.

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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Summer is winding down, so tonight we’re looking back at what we’ve been cooking, eating, and firing up over the last few months!

From briskets and burgers to backyard experiments, new recipes, BBQ trips, and probably a few things that didn’t go exactly as planned 😂 — we’re talking about our favorite cooks, meals, and BBQ moments from the summer.

Plus, we’ll catch up on what’s been happening in the BBQ world and talk about what we’ve got coming up as we head into fall.

🔥 What was the BEST thing you cooked this summer?

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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We’re fired up to welcome Bob Trudnak to the show fresh off being crowned Master of ’Cue on Season 7 of Food Network’s BBQ Brawl.

Tune in for the conversation.

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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We’ll dive into the story behind Higgins Boat Rum, talk about what makes a great craft rum, and, of course, how it pairs with great barbecue. From backyard cookouts to competition BBQ, we’ll explore the connection between good food, good drinks, and good company.

As always, we’ll cover the latest BBQ news, share some laughs, and probably wander down a few unexpected rabbit trails along the way.

Whether you’re a rum enthusiast, a BBQ fanatic, or just looking for a fun night with the Brisket crew, this is an episode you won’t want to miss!

🔥 Fire up the pit, pour yourself a drink, and join us live!

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Wait… is “meat glue” actually being used in competition BBQ and steak contests? Is it a legitimate technique, a dirty little secret, or just another internet myth?

This week on Grab’em in the Brisket, we’re diving into one of the hottest debates in the BBQ world—transglutaminase, better known as meat glue. We’ll discuss what it is, how it works, why some cooks use it, and whether it crosses the line in competition cooking.

We’ll also talk about other tricks, hacks, and behind-the-scenes practices we’ve seen over the years that made us stop and say, “Wait… they can do THAT?!”

🔥 In this episode:
• What exactly is meat glue?
• Is it legal in BBQ and steak competitions?
• Does it actually improve your score?
• Weird competition tricks we’ve seen over the years.
• The ethics of pushing the rulebook.
• Our opinions—and we want to hear yours!

💬 Question of the Week:
What’s the craziest competition BBQ or steak trick you’ve ever seen that made you say, “WTF?!”

Leave your thoughts in the comments—we may read your responses on a future episode!

👍 If you enjoy the show, don’t forget to Like, Subscribe, and Share to help us keep bringing you the best conversations from the world of BBQ.

#BBQ #CompetitionBBQ #SteakCookoff #MeatGlue #Transglutaminase #Brisket #BBQPodcast #GrabEmInTheBrisket #Steak #Barbecue #BBQLife #Pitmaster

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The World Cup has brought fans from around the globe to the United States but before they head to the stadium, they’re stopping at the smoker!

In this episode of Grab’em in the Brisket, we’re imagining what happens when soccer fans from different countries experience authentic Texas barbecue for the very first time. Which BBQ classics will win them over? Brisket? Ribs? Sausage? Or will they be completely shocked by what Texans call “good eating”?

We’ll also dive into:
• 🇺🇸 Why Texas BBQ is unlike anything else in the world
• 🌍 What visitors from different countries might think of our barbecue traditions
• ⚽ The World Cup’s impact on Texas food culture
• 🔥 Plenty of laughs, hot takes, and backyard BBQ talk along the way

Whether you’re a die-hard pitmaster, a backyard griller, or a soccer fan visiting America, this episode is packed with smoke, meat, and a whole lot of fun.

👍 Like, subscribe, and tell us in the comments:
If you could serve ONE Texas BBQ item to a first-time visitor, what would it be?

#TexasBBQ #WorldCup #BBQ #Brisket #Soccer #Football #Texas #GrabEmInTheBrisket #BBQPodcast #Foodie #Pitmaster #Barbecue

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This week on Grab Them in the Brisket, Jan is solo you won’t want to miss this one great stories, great insights, and plenty of personality.

Be sure to tune in and show Jan some love!

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We’re fired up to welcome none other than Susie Bulloch the powerhouse behind Hey Grill Hey to the Grab’em in the Brisket BBQ Podcast!

Susie joins us to talk all about her brand-new book, Backyard BBQ Hero and how she’s helping backyard cooks everywhere level up their BBQ game like pros. From mastering the fundamentals to creating crowd-winning flavors, this episode is packed with tips you can actually use the next time you fire up the pit.

We get into:
🔥 The inspiration behind Backyard BBQ Hero
🔥 Susie’s go-to backyard recipes and techniques
🔥 How she built Hey Grill Hey into a BBQ empire
🔥 Advice for backyard cooks looking to step up their game

Whether you’re cooking for the family or trying to impress the neighborhood, this episode is your roadmap to becoming a backyard legend.