St. Patrick’s Day is coming up. If you’re celebrating with corned beef, smoke, and a little Guinness, show us what’s on the pit 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, St. Patrick’s Day is going to need a special menu. Also, have you ever wondered how serious pits come to life? Plus, some must-try recipes for smoked corned beef brisket, beer-braised cabbage with bacon, and smoked Irish coffee that will get you in the St. Patty’s Day spirit.

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 Ricky Dalton. That’s the kind of color that only comes from time and real fire. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Toby Martinez for his good smoke, good bark, and poor man’s burnt ends. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Andy Puchar. Simple food done right will always win. 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?

St. Patrick’s Day usually means corned beef and cabbage. But pitmasters know there’s a better way to approach it.

Instead of boiling brisket in a pot of salty water, this holiday is a chance to lean into what we already do best: smoke, fire, and patience. The truth is that homemade corned beef, and especially smoked corned beef, blows the store-bought stuff out of the water.

And the best part? One cut turns into several meals. AmazingRibs has given us a good breakdown…

Here’s something most people don’t realize.

Corned beef and cabbage isn’t actually traditional Irish food. In Ireland, the classic pairing was corned pork and cabbage.

The corned beef version was born in America, when Irish immigrants in cities like New York started buying cured brisket because it was affordable and easy to find.

In other words, the St. Patrick’s Day dish we all know is already a mash-up.

Which makes smoking it on a barbecue pit feel pretty natural.

If you’re running the grill this weekend, here’s the move.

Start with corned beef: Curing your own brisket takes time, but the flavor and texture are miles better than the packaged version.

Smoke it instead of boiling it: That’s where the bark, the smoke ring, and the real barbecue flavor show up.

But the fun is just getting started.

One corned brisket can carry you through the entire weekend.

St. Patrick’s Day dinner: Classic corned beef and cabbage.

Next day lunch: A proper Reuben sandwich stacked with corned beef, sauerkraut, Swiss, on rye.

Day-after breakfast: Corned beef hash with crispy potatoes and eggs.

Or if you really want to lean into pitmaster territory, smoke that leftover corned beef into pastrami and start the cycle all over again.

Most holidays revolve around food, but few are as easy to adapt to barbecue as St. Patrick’s Day. You’ve already got the meat. You’ve already got the fire. Now you just need to find something green.

St. Patrick’s Day is upon us, and it’s time to start prepping…

*Check back next week for the results*

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.

🥩 BONE DISCIPLINE: Most of us politely nibble to the bone. But it turns out that others clean the bone like nature intended. Which one are you?

🥩 CEO TASTE TEST: Fast-food bosses are suddenly very eager to prove they actually eat the burgers they sell.

🥩 BRISKET SUPPORT GROUP: Brisket humbles everyone eventually 👇

🥩 BEEFLESS SMOKE: When the calendar says no meat, some Texas barbecue joints simply pivot to smoked fish instead.

🥩 THE PIT SHOP: Great barbecue starts long before the fire 👇

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…

🥓 RESPECT THE BIRD: Chicken doesn’t need to be boring. Treat it like real barbecue, and you’ll have a crowd in your backyard.

🥓 STORAGE MISTAKE: Raw meat deserves better than old plastic Tupperware.

🥓 SCRAPE DUTY: This is the difference between good barbecue and yesterday’s leftovers stuck to the grate.

🥓 CRUST MATTERS: Great steak starts with heat, dry meat, and patience. The crust is where the flavor lives.

🥓 SKIP THE BUTCHER: Why pay someone to trim your ribs when a knife and two minutes will do the job 👇

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.

Corned beef deserves bark, too.

Cabbage needed help. Bacon and beer stepped in.

A dessert that keeps the night going.

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.

Dead Meat Tongs for the win with @cam_meats_grill.

Flip it. Grip it. Stage it. The Dead Grill Station Kit Bundle gives you control over the meat and the mess, complete with…

It’s not just tools, it’s your grill station, dialed in. What are you waiting for?

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