Back-to-school sales are in full swing (*single tear runs down face*), but there is plenty of summer left, so show us what you’re cooking 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, The Takeout mapped the best brisket in all 50 states, and you’re going to want to make sure you visit your local establishment. Plus, there’s one green flag that says a steakhouse is about to deliver. Do you know what it is?

Plus, some summer deliciousness in the form of Grilled Ratatouille, Apricot-Glazed Chicken Skewers With Sumac And Mint, and Grilled Brown Sugar Glazed Pineapple for dessert.

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?

And remember, the stakes have never been higher!

This week’s Smoke Show Champ is Randy Johnson for a brisket and smoked wings double feature. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Mike Behmoiras for pork butts wearing a serious bark. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Brandon Seier for running beef tallow on chicken wings. 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?

Nothing, and we mean NOTHING, is more rewarding than the work and love that a brilliant brisket requires.

There’s a reason it’s one of those dishes that America just can’t get enough of.

Lucky for all of us in the Dead Meat Society, the folks at The Takeout drove the whole country judging brisket, so we don’t have to (although we’d like to).

Well, technically, they analyzed a whole lot of data, but still…

The result is a state-by-state guidebook of the best briskets in America, with a side of the best brisket in each state.

After careful reading (and technically, some light drooling), this is what we’ve learned about the list…

With all due respect to every other state, brisket is a Texas thing.

And you can tell because a few trends establish themselves across the board…

The spots that truly stand out are bending brisket into something local, rather than just copying what’s happening in Austin.

Buck Tui folds brisket into rangoons and pho, while New York’s Bark weaves in Dominican chicharrón. Even California’s Moo’s stirs in Mexican flair on its way to a Michelin nod.

Oh, and by the way… the mutations are glorious.

Brisket grilled cheese, brisket poutine, brisket Bolognese, even brisket Frito pie.

Insanity.

So where does that leave us? The days of treating great brisket as a Texas-only pilgrimage are over.

Odds are the best brisket of your life is already smoking somewhere in your own state…

So go out and eat it, friends.

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.

🥩 GREEN FLAG: One detail tells you a steakhouse is about to deliver a top-tier steak, and you can spot it before you order.

🥩 MAYO WARS: Alan Ritchson asked whether mayo belongs on a Philly cheesesteak, and the internet split into factions. Your thoughts?

🥩 BUN SWAP: So apparently, Norway ditches hot dog buns in favor of a soft flatbread wrap. Not sure what to make of that one…

🥩 PLANT PATROL: Nine grilled veggie burgers ranked worst to best, for when you absolutely cannot ban that one vegetarian from the cookout.

🥩 TEXAS TRUCK: Two days in heaven 👇

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

DMS’ CMO (Chief Meat Officer… because did you really expect DMS to have a Chief Marketing Officer?) celebrates National Chicken Wing Day the only way he knows how…

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

🥓 QUICK LIGHT: Big Green Egg’s new kit lights up the Egg from the bottom, turning it into a charcoal chimney so you’re cooking sooner.

🥓 SKIP LIST: A pro chef names three kitchen appliances you can stop buying.

🥓 BOX TRICK: One boxed seasoning mix gives burger patties ten times the flavor. Cheating? Definitely. Going to try it? Also, yes.

🥓 ONION LAW: The one onion variety that caramelizes into a melt-in-your-mouth burger topping.

🥓 TRISKET TRICK: The brisket move pitmasters keep coming back to 👇

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.

No rats involved.

Be unique.

For a perfect dessert.

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.

Love to see those tongs in the wild. Thanks for the share, @small.town.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.

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