Texas Pitmasters React to their WORST Reviews, Plate or Hate, and listener questions.

In this episode of Smokeless, the boys get into the questions they hear all the time from backyard BBQ cooks who are right in the middle of the chaos and need help fast. From upside-down meat and flare-up disasters to the stuff people endlessly debate - deckle, spritzing, pellet grills, the stall, probe tenderness, smoke flavor, and whether you really need expensive meat to make great barbecue. This one is packed with straight answers from people who cook BBQ at the highest level

What happens when a health crisis forces a total life reset? For Arnis Robbins, a Celiac Disease diagnosis didn't just change his diet—it was the spark that ignited one of the greatest success stories in Texas BBQ.

In this episode of Smoke(less), Arnis sits down with hosts Justin Fourton (Pecan Lodge), Wayne Mueller (Louie Mueller Barbecue), and Nick Pencis (Stanley’s Famous Pit BBQ). They dive deep into the grit behind the glory: selling a business, moving hundreds of miles, hand-building reverse-flow smokers, and walking away from everything to find what you were meant to do.

This is a masterclass in resilience, engineering, and scaling a Top 50 BBQ brand without losing your soul.

📍 Wolfforth, TX: 217 US-62 Frontage Rd, Wolfforth, TX

📍 Miramar Beach, FL: 12273 US-98, Miramar Beach, FL

🌐 Website: eviemaesbbq.com

Instagram:@eviemaesbbq

cover photo by: David Vaughn

TEXAS BBQ shipped to your door

Order from any of our restaurants and get $20 to ship your first order.

Use code GOLDB3LLYIT at checkout.

🔥 Louie Mueller → https://geni.us/Louie_Mueller

🔥 Pecan Lodge → https://geni.us/Pecan_Lodge

🔥 Stanley’s Famous → https://geni.us/Stanleys_Famous

Brisket prices are at record highs. BBQ restaurants are feeling the squeeze. And everyone's pointing the finger at imports, supply shortages and packer power. But what if they're all wrong?

In this episode we sit down with Lance Zimmerman, senior beef and animal protein analyst for Rabobank the guy banks call when they need to know what's actually going to happen. His answer might surprise you.

The real driver of record beef prices isn't a broken supply chain. It's demand. The highest beef demand since 1983. And the imports everyone is panicking about? They're actually keeping your brisket prices from going even higher.

Lance breaks down the 2026 beef crisis with hard data, explains why the herd won't rebuild as fast as anyone hopes, and tells us the one intervention that could actually move the needle.

Today we’re digging into a claim that should make every BBQ fan and beef buyer stop scrolling: “Product of USA” doesn’t always mean the beef was raised in the USA.

In this episode, we talk with Texas Agriculture Commissioner Sid Miller about the labeling loophole, imported beef, and why brisket prices feel impossible right now, and what can be done to save Texas BBQ.

Drop a comment: Have you noticed beef prices where you live, and do you trust “Product of USA” labels?

In this episode of Smoke(less), we sit down with Bill Bullard, CEO of R-CALF USA, to talk about the 2026 beef crisis — and why the conversation isn’t just about price tags.

Bill breaks down how power and concentration in the beef system shapes everything from what ranchers earn to what consumers pay, the role imports and labeling play in the modern market, and why he believes food production belongs in the same conversation as other critical national interests.

If you care about BBQ, brisket, and the future of beef in America, this one will make you think.

Drop a comment with your thoughts — is the beef industry heading in the right direction, or are we watching a system crack in real time?

Part 2: Beef prices keep climbing, and it’s forcing Texas BBQ joints to make hard calls. Justin Fourton (Pecan Lodge), Wayne Mueller (Louie Mueller Barbecue), and Nick Pencis (Stanley’s Famous Pit BBQ) talk about readjusting menus — portions, pricing, and what stays (or gets cut).

Is brisket becoming a luxury, and can Texas BBQ survive this?

Part 1:

Let’s be real: The beef industry is a dumpster fire right now, and we’re all getting burned.

In this episode, we’re quitting the polite small talk and diving headfirst into why your favorite brisket is starting to cost more. We’re calling out the "Big Meat" giants and the price-fixing games that are squeezing local ranchers and suffocating your favorite BBQ joints. What this means for BBQ restaurants and backyard cooks, and why no one seems able to give a clear answer.

Something doesn’t add up, and everyone from ranchers to consumers is asking the same question: why?

The pressure is at a boiling point. We’re talking about how to pivot, how to fight back, and why the BBQ community needs to get loud before the fire goes out.

Daniel Vaughn is the most influential — and controversial — voice in barbecue.

As the BBQ Editor at Texas Monthly, he curates the legendary Top 50 BBQ Joints in Texas list: the ranking that pitmasters dream of, fight for, fear, and loathe. But his path to becoming America’s only full-time barbecue critic is anything but traditional.

In this episode of Smokeless, Daniel Vaughn reveals:

• How a simple blog changed his entire life
• The BBQ meal that hooked him instantly
• His unlikely journey from Ohio to Texas, from architecture to food criticism
• What people get wrong about the Texas Monthly Top 50
• How he handles pressure, backlash & pitmaster expectations
• Stories from the road, the pits, and behind the scenes of the list

If you’re into Texas BBQ, the restaurant world, or just love a good origin story, this is a must!

ABOUT THE GUEST

Daniel Vaughn is the BBQ Editor for Texas Monthly and author of The Prophets of Smoked Meat. He is considered the most influential barbecue critic in the world and has eaten at more BBQ joints than anyone alive. He curates the iconic Texas Monthly Top 50 BBQ Joints in Texas list.

Big thanks to Vic Barry for helping out!

In this episode of the Smokeless Podcast, hosts Nick, Wayne, and Justin engage in a deep conversation with barbecue pioneer Aaron Franklin. They explore his journey in the barbecue industry, discussing his innovative approaches, the challenges of burnout, the importance of delegation, and the impact of family dynamics on his career. Franklin shares insights from his experiences, including the fire incident at his restaurant and the lessons learned in leadership and crisis management. The conversation highlights the evolution of barbecue and the significance of community support in the culinary world, reflecting on their life choices, the importance of collaboration in the barbecue industry, and the impact of reputation and lists on their businesses. They discuss the evolution of barbecue culture, the challenges they face in the industry, and their aspirations for the future, including a desire to leave a positive legacy and family involvement.