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

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 PLATFO

By James Brian Moore Barbecue competitions are a feast for the senses—smoke hanging in the air, briskets glistening with bark, and...

We had a blast on the latest episode of Grab’em in the Brisket doing something a little different — a Summer BBQ Meal Draft. Each of us...