If it made us stop scrolling, it probably deserves a spot here. From gear to techniques to the occasional internet chaos, this is the stuff we’re paying attention to this week.

🥩 TEXAS IS HURTING: Brisket prices are up 28% from already historic highs. Brett's BBQ Shop, Kirby's BBQ, Sabar BBQ, and Wright on Taco & BBQ have all closed. This is as bad as it gets.

🥩 SMOKE COMPLAINTS: A California BBQ joint just got hit with enforcement notices because neighbors complained about the smoke from two industrial offset smokers in the parking lot. The city says the zone doesn't allow that equipment. Only in California, right?

🥩 FLAT IRON CASE: Flat iron is the most underrated cut on the market. It comes with ribeye satisfaction, but it’s closer to sirloin in nutrition. With beef prices where they are, this might be the move.

🥩 REFERENCE CHECK: For the people who need it. You know who you are 👇

🥩 MOST UNIQUE IN TEXAS: Most unique BBQ joint in Texas? That's a high bar in a state that takes this very seriously 👇

🥓 WEBER LIFESPAN: Tasting Table broke down how long a Weber gas grill really lasts. The answer depends entirely on how well you treat it.

🥓 BRICK TRICK: Press a foil-wrapped brick on your chicken while it grills. More surface contact, crispier skin, faster cook. Anyone ever tried this?

🥓 WAHLBERG'S RULE: Chef Paul Wahlberg told NY Post the best summer burgers start with one thing: really high-quality beef. Everything else is secondary. Hard to argue.

🥓 HOG AT HOME: Best of both worlds (meat and price) 👇