Sam Jones returns for Part Two with Nick Pencis of Stanley’s Famous Pit Bar-B-Q, Wayne Mueller of Louie Mueller Barbecue and Justin Fourton of Pecan Lodge.This time, the conversation heads deep into the wild places barbecue took them. Sam and Wayne look back on cooking in Mau...

Sam Jones joins Nick Pencis of Stanley’s Famous Pit Bar-B-Q, Wayne Mueller of Louie Mueller Barbecue and Justin Fourton of Pecan Lodge for a conversation about life, barbecue, friendship and the real cost of success.In Part One, Sam opens up about the serious health scare tha...

Is pouring beef tallow over brisket actually making it better—or just making dry meat look juicy for the camera?In this episode of the Smokeless Podcast, the guys call out one of BBQ’s most performative trends, break down the real uses for beef tallow, and explain why dumping...

Tyler Frazer of Tyler’s Barbeque joins the Smokeless boys for part two of a wide-ranging conversation covering Texas beef ribs, rising barbecue prices, the new generation of pitmasters and life behind the scenes at his Amarillo restaurant.Tyler explains why he keeps his beef ribs at jus...

Tyler Frazer of Tyler’s Barbeque joins the Smokeless boys to tell the story of how he built one of Amarillo’s best-known barbecue joints from almost nothing.When Tyler opened, he had no money for a sign, paint or staff. His mother ran the register, friends stepped in to help,...

Fourth of July, fireworks, tornado stories, World Cup crowds, Buc-ee’s, Bass Pro, and the growing international obsession with Texas BBQ.The guys dig into why visitors from around the world are chasing the most American experience possible — and why that often means brisket, ...

The World Cup is bringing a massive wave of soccer fans to Dallas… but what does that mean for Texas BBQ?In this episode of Smoke(less), Justin, Wayne and Nick dig into what it actually takes to prep for huge event crowds, why guessing demand during something...

The Dark Side of BBQ Success | Quetorials + Primitive PitsSuccess in barbecue looks like sold-out trays, packed restaurants, and magazine lists — but behind it can be pressure, burnout, unwanted attention, and a serious personal cost.In part two with the Primitive Pits...

In this episode, JJ and JD from Primitive Pits and Quetorials join the Smokeless Podcast for a brutally honest conversation about what really makes great barbecue.From the obsession with tallow and “secret tricks,” to the idea that buying the right pit will magically fix bad ...

BBQ costs more than ever, brisket prices keep climbing, and restaurants are being forced to make some brutal decisions.In this episode of Smokeless, we revisit two of our clearest conversations on the beef crisis to understand why BBQ costs so damn much ...