The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat by Steven Raichlen

  • The big kahuna barbecued packer brisket (page 41)

    from The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat The Brisket Chronicles by Steven Raichlen

    • Categories: Grills & BBQ; Main course; Cooking for a crowd; American
    • Ingredients: black peppercorns; packer beef brisket; wood of your choice
    • Accompaniments: Lone Star toast (grilled garlic bread)
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Old school pastrami

    • TimothyJames on April 03, 2026

      Made this and while it had nice bark and texture, it came out too salty. I think the next time I attempt this I will use half as much Kosher salt in the brining solution. Either that or only brine it 7 days.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    Who doesn't love brisket? Here is everything you need to know for this favored cut of meat.

    Full review
  • ISBN 10 1523505486
  • ISBN 13 9781523505487
  • Linked ISBNs
  • Published Apr 30 2019
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

America's grill-master turns to America's favorite cut of meat: the brisket. Whether barbecued in Texas, brined into corned beef, or braised for a Passover table, brisket ignites passion in meat lovers, grillers, and comfort-food fans. Now here's the best, from the best.

Other cookbooks by this author