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.