As we roll into 2026, all of us here at Grab’em in the Brisket want to take a moment to say thank you to everyone who tuned in, shared an episode, showed up to a live event, or proudly represented Grab’em Nation throughout 2025. This past year was packed with: Incredible guests from all corners of the BBQ world Road trips, competitions, and live shows Passionate BBQ debates we still aren’t done arguing about And plenty of laughs, smoke, and brisket along the way None of this happens without...

Low-and-Slow Smoked, Finished with a Hard Sear If you want a prime rib that eats like a steakhouse centerpiece but still screams Texas barbecue, this is the method. Simple seasoning. Low, steady smoke. Long rest. Then a screaming-hot sear right before serving. No fancy rubs. No overthinking it. Just salt, pepper, garlic, and smoke. This technique delivers a rosy, edge-to-edge medium-rare with a bold crust and deep beef flavor — perfect for holidays, special occasions, or when you want to show...

When you throw two briskets into the arena of public opinion, you never know what’s going to happen. This week we posted a simple question: “Which brisket looks better — #1 or #2?” What followed was pure barbecue chaos in the best way possible. Hundreds of comments poured in across Reddit and Instagram, and after removing duplicates, jokes, and “I’d eat both” comments (fair point)… we ended up with a clean vote tally. And yes — there was a winner. 🔥 FINAL RESULTS: ALL PLATFORMS COMBINED...