Daylight saving time may have stolen our precious evening sunlight, but not our appetite. If it’s dark by 5, fine, light the pit at 4:59. Keep the good times rolling and drop your latest creation in the Dead Meat Society Facebook group or tag us on Instagram.

Now, here’s what we’ve been cooking up all week…

First up, some folks serve brisket, others serve purpose. The best barbecue spots do both. Also, big results don’t require complicated gear. Plus, some must-try recipes for spicy cranberry chicken wings, elote ribeye street tacos, and smoked sweet potato casserole with brown sugar and maple syrup, because nothing says appreciation like sticky fingers and an empty platter.

Every week, we crown the DMS champion of BBQ. And there are only two ways to enter: 1) Submit a pic to the Dead Meat Society Facebook Group 2) Tag us on Instagram. If you aren’t sharing (and competing), what the hell are you waiting for?

This week’s Smoke Show Champ is Mike Martin for this plate worthy pork butt. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Matt O’Brien for this tailgate glory chili via the Dead Meat Society Facebook Group.

Honorable mention to Sara Dazsi for using that ham hock for good. Shared via the Dead Meat Society Facebook Group.

Have a Smoke Show submission? Stop wasting your time posting on all those other sites and share it with the Facebook group that gives a damn: Dead Meat Society. Or just tag us on Instagram.

That one story that will make you infinitely more interesting than your know-it-all brother-in-law. Seriously, wtf is that guy’s deal?

Veterans Day might’ve passed, but gratitude shouldn’t cool off with the coals. Across the country, pitmasters and BBQ joints like Mission BBQ, Sonny’s BBQ, and countless local spots spent the week serving meals to veterans, not just for the press, but for the respect.

On Veterans Day, we also had the chance to share something special with the entire society. We received a story from one of our distinguished members, Kyle Walker, all about his brave family members who served and their connection through meat.

It’s the type of story that the Dead Meat Society is all about: family, food, and connection. Those who appreciate a good letter: read it here.

But while the flags get folded and the leftovers fade, the spirit doesn’t have to.

The best way to honor service is the way pitmasters always have: by feeding people.

Mission BBQ has built their whole brand around respecting our nation’s heroes. Famously, every day at noon, their restaurants stop service for the national anthem.

National Veterans BBQ Day carries that same torch, a grassroots effort that encourages communities to honor vets with shared BBQ and good company. It’s about fellowship around the flame, much like our very own Dead Meat Society. We’ll be adding it to our calendar for 2026, and you can, too.

If you want to cook with that same purpose, you don’t need an entire restaurant, just the right recipes and a little extra smoke time for a veteran you care about.

Here are some helpful recipes you might want to whip up for a vet this weekend…

Beer-Brined BBQ Chicken
Brined, grilled, and built for a crowd. Easy to scale and even easier to disappear off the platter.

Texas-Style Smoked Brisket
The classic centerpiece. Simple seasoning, slow smoke, and that unmistakable bark, from the pitmasters at Dickey’s. (Dickey’s also showed their appreciation the right way, serving free brisket sandwiches to veterans on Veterans Day.)

Supporting veterans doesn’t have to end when the smoke clears.

Buy from veteran-owned BBQ businesses. Invite a vet to your next cookout. Drop a few extra plates at your local VFW.

Or keep it simple, fire up the smoker, and dedicate the meal to someone who’s earned it.

Because gratitude’s a habit worth keeping alive.

Like the memes you send back and forth in your group chat, except these won’t get you canceled. Oh, and lots more grill marks.

🥩 STEAK COUTURE: When a dinner plate costs more than your month’s grocery budget, the steak better really be worth it. Is this plate from Nuri in Dallas worth it?

🥩 GATHER & GRILL: We’re starting to get ahead of ourselves, but it’s starting to feel like Thanksgiving is just moments away. Girl Carnivore’s ideas might be worth perusing for the holiday.

🥩 HOG ECONOMICS: If you think pulled pork is the full story, this butcher will prove you’re only halfway there with 1 pig becoming 8 different pork products…

🥩 TRUSTED FLAME: Veteran-owned, Texas-smoked, hard to beat. The new Patriotic Pig shows plans for BBQ that does more than just taste good.

🥩 LEFTOVER LEGEND: Is it possible to make brisket better the second time around? Chop it, griddle it, melt some cheese, and call it a comeback 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…

🥓 SLOW & STEADY: The Slow ’N Sear turns your Weber into a dual-zone smoking machine. No extra rig, no excuses. AmazingRibs breaks down why this simple add-on might be the smartest $100 you can spend on smoke control. Read the full review before your next low-and-slow.

🥓 SYMON SMOKE RULES: You don’t need high-end cuts or new tech. Chef Symon walks us through 6 simple, impactful BBQ moves that make a difference. Check it out and start cooking smarter.

🥓 BREWS & BBQ: Beer + barbecue = a natural fit. But there’s a new twist: Match the sauce first. Make sure you taste test the brews first, obviously.

🥓 BARREL OF SMOKE: One drum, one lid, one mission: smoke meat and shut up. Check the Pit Barrel review and decide if your smoker’s doing too much.

🥓 GOBBLE GOALS: Turkey season’s nearly here, and Malcom’s recipe makes sure yours doesn’t taste like regret 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

Like a Paula Deen cookbook, but with less butter and more BBQ sauce.

The only wings Grandma’s cranberry sauce never saw coming.

Street food if the street had a valet.

Soft on the inside, sin on the outside.

Have a recipe you want to share? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

A happy ending just for you.

That’s it for this week. If you make any of the recipes above, you’re legally obligated to share pics on the DMS Facebook Group or tag us on Instagram so we can feature them next week (sorry, we don’t make the rules).

And since the only thing that is better than grill marks and ice-cold beer is grill marks and ice-cold beer with a side of dad jokes, we’ll leave this right here…

Dead Meat Society Merch in the wild.

insta_chef_bbq rocking the official uniform of the Dead Meat Society to cook up a rack of ribs. You can get the hat and tank at the DMS store right now.

As part of our commitment to community, 10% of net profits are donated to charities that matter.