the Brisket, heck yeah


How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat Paperback – Illustrated, April 30, 2019

Steven Raichlen is a master and THE BRISKET CHRONICLES is a must for those looking to expand and improve their knowledge and abilities. I had a brewpub, grew up in a restaurant and honestly think I make one of the best corned beefs you’ll ever taste. The Brisket Chronicles will definitely up your game. The brisket is a beautiful, versatile, and incredibly tasty cut of beef.

With the advice in this book you will learn to choose, prepare, cook and carve the brisket. Raichlen covers all brisket cooking techniques here. While he of course spends a good bit of time on smoking he really gets into other techniques as well. You may well find yourself at the grocery or butcher reaching for a brisket way more often. Confidently handle, prep, and store your meat for maximum tenderness and flavor. Enjoy recipes that are pure comfort food. Perfect for using up leftovers, you’ll love Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites and side dishes including slaws, salads, and sauces.

“Steven Raichlen has been traveling the world for decades, collecting knowledge and a massive bag of tricks. The Brisket Chronicles combines his experiences and focuses on just one cut of beef. It will surely spark new enthusiasm in even the most seasoned brisket fan.” —Aaron Franklin, James Beard Award-winning chef and author of the New York Times bestseller Franklin Barbecue

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy.  Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is

also by Steven Raichlen

A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

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