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.

🥩 BRISKET FUTURES: Texas Monthly's BBQ editor sat down to explain where brisket prices are headed. Spoiler: the future looks kinda bleak.

🥩 STUBB'S RANKED: Someone tasted all eight Stubb's BBQ sauce flavors and ranked them worst to best. Hickory Bourbon came out on top. Sticky Sweet did not. Now you know before you grab the wrong one.

🥩 BBQ IN DC: The 34th Annual Giant Barbecue Battle is June 27-28 on Pennsylvania Avenue. Congress recognizes it as the Official National BBQ Championship. 100,000 attendees, top pitmasters, live music. Could be worth the trip…

🥩 FIRST BRISKET: The photo is the encouragement to never do this again 👇

🥩 CHUDS IN SYDNEY: Bold claim from a man who eats for a living 👇

🥓 CLEAN GRATES: How often you should actually clean your grill grates depends on what you're cooking. Most people are either doing it too much or not nearly enough.

🥓 BRISKET RUB: Salt and pepper are still the right answer. Experts agree.

🥓 SUMMER SWAPS: For your Summer bod goals, we went out and found five BBQ swaps that cut calories.

🥓 NINJA DEAL: Real wood-fired flavor that fits anywhere. Oh, and it runs on pellets. At this price, there's no reason your tailgate smells like propane anymore.

🥓 PORK TENDERLOIN: Cook it to 140°F, not 160°F. Juicier every time 👇