Kyle Risdall

Marketplace's Elizabeth Trova went out to brisket country, which is central Texas, to see how pitmasters and customers are managing brisketflation.

Marketplace's Elizabeth Trova went out to brisket country, which is central Texas, to see how pitmasters and customers are managing brisketflation.

We're peasant food suddenly thrust into this stratosphere of pricing.

We're peasant food suddenly thrust into this stratosphere of pricing.

And it just, it wreaks havoc because people are like, you know, I don't want to buy the whole place.

And it just, it wreaks havoc because people are like, you know, I don't want to buy the whole place.

I just want a sandwich.

I just want a sandwich.

Herds are actually smaller now than they've been in 50 years.

Herds are actually smaller now than they've been in 50 years.

So what we're seeing is this squeeze on pricing pushing up higher and higher.

So what we're seeing is this squeeze on pricing pushing up higher and higher.

In one month, we saw brisket jump up 75 cents a pound.

In one month, we saw brisket jump up 75 cents a pound.

Well, if you're, I mean, think about it.

Well, if you're, I mean, think about it.

If you're doing 1,500 pounds of brisket, I mean, you're at $1,200 a pound.

If you're doing 1,500 pounds of brisket, I mean, you're at $1,200 a pound.

a week.

a week.