
Sign up to save your podcasts
Or


Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue, Rasheed Philips and the crew break down what rising beef costs mean for pitmasters, restaurants, and the future of the craft, plus why some spots are turning to GoFundMe just to stay open.
Then it gets spicy: pellet grills vs offsets, the truth about what “counts” as barbecue, and the brisket rules the internet swears are law, including the wrap-at-165 debate. If you care about barbecue culture, food business realities, and what happens next, tap in, and subscribe for more full episodes and clips.
By Rasheed Philips4.4
2323 ratings
Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue, Rasheed Philips and the crew break down what rising beef costs mean for pitmasters, restaurants, and the future of the craft, plus why some spots are turning to GoFundMe just to stay open.
Then it gets spicy: pellet grills vs offsets, the truth about what “counts” as barbecue, and the brisket rules the internet swears are law, including the wrap-at-165 debate. If you care about barbecue culture, food business realities, and what happens next, tap in, and subscribe for more full episodes and clips.

23,403 Listeners

213 Listeners

28,072 Listeners

628 Listeners

8,367 Listeners

114 Listeners

99 Listeners

46,469 Listeners

58,450 Listeners

35 Listeners

30 Listeners

16 Listeners

0 Listeners

24 Listeners