Advertise on podcast: Grab’em in the Brisket - A Texas BBQ Podcast

Send us Fan Mail 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.

Send us Fan Mail 🥩 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.

Send us Fan Mail 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.

Send us Fan Mail 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.

Send us Fan Mail Football season is here, and we’re tackling one of the most important questions of game day: WHAT’S ON THE MENU?! This week on the Grab’em in the Brisket BBQ Podcast, we’re building the ultimate tailgate and football watch party food lineup! From brisket and ribs to wings, burgers, dips, and everything in between, we’re debating which foods deserve a starting spot and which ones belong on the bench. 🌭 What’s the MVP of tailgate food? 🍗 Are wings a must-have? 🥩 Does brisket belong at every football party? 🧀 What’s the most overrated game day snack? We want YOU in on the action! Drop your must-have game day foods in the comments, and join us live to defend your picks. We’re ready to argue about it! 📅 Wednesday Night | 7 PM Central 📺 LIVE on YouTube & Facebook Grab a cold one, fire up the grill, and join the Brisket Boys for some football, food, and friendly trash talk! #GrabEmInTheBrisket #BBQPodcast #TailgateFood #GameDayGrub #FootballFood #BBQ #Tailgating #GameDay #BrisketBoys 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.

Send us Fan Mail We’ve got a special guest joining the Brisket Boys tonight! Erica Roby, aka Blue Smoke Blaire, is coming on the show, and she’s bringing some big news! We’re talking about Erica taking over our BBQ News segment, what she’s got planned for it, and everything else she’s been cooking up in the world of barbecue. From her latest projects and adventures to what’s next for Blue Smoke Blaire, we’re catching up on all of it. Plus, you know we’ll have plenty of laughs, BBQ talk, and probably a few things that go completely off the rails! 🔥 Meet the new face of BBQ News! 🎙️ Grab’em in the Brisket BBQ Podcast #GrabEmInTheBrisket #BlueSmokeBlaire #EricaRoby #BBQNews #BBQPodcast #BBQLife #BrisketBoys 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.

Send us Fan Mail 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.

Send us Fan Mail 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.

Send us Fan Mail 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.

Send us Fan Mail 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!

Send us Fan Mail 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

Send us Fan Mail 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

Send us Fan Mail 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!

Send us Fan Mail 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.

Send us Fan Mail This week on the award-winning Grab’em in the Brisket BBQ Podcast, we’re diving headfirst into the one thing every pitmaster, backyard warrior, and steak lover is talking about… BEEF PRICES! 🥩💸 Why does brisket suddenly feel like a luxury item? Are ribeyes becoming special occasion meals? Is this just temporary… or the new normal for BBQ lovers everywhere? We break down what’s driving the skyrocketing cost of beef, how it’s impacting restaurants, competitions, and backyard cooks, plus tips on how to still cook great BBQ without taking out a second mortgage. From brisket economics to butcher shop sticker shock, nothing is off the table. We’ll also talk favorite budget cuts, smart shopping strategies, and whether chicken and pork are officially stealing the spotlight in 2026. Join Jon, James, and Jan for a fun, honest, and probably slightly painful conversation about the state of beef in America. #BBQ #Brisket #BeefPrices #TexasBBQ #GrabEmInTheBrisket #BBQPodcast