100 Episodes. Here's What Happens Next.

A pitmaster in Ontario sent us a method that breaks everything we thought we knew, intentionally starving the fire and smoking brisket in thick white smoke for three hours and the result looks incredible. We also call it on the future of barbecue, the cost of beef, and who has officially taken the crown. Then we read out our own report card after 100 episodes, and tell you what happens to this show next.Inside Episode 100:- Beef cheek croquettes from Portland- Dirty smoke brisket, on purpose- Franklin Barbecue with no line- Where barbecue is heading next- Our 100 episode report card- A rotisserie pit holding 36 briskets- Toad in the hole in the Traeger