The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Versatile 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)
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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.

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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 1523507799
  • ISBN 13 9781523507795
  • Published Apr 30 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.

In The Brisket Chronicles, Steven Raichlen—“The Julia Child of BBQ” (Los Angeles Times)—shares his 50 best brisket recipes while showing us step-by-foolproof-step how to ’cue it, grill it, smoke it, braise it, cure it, and boil it. This is next-level comfort food: Texas brisket and Kansas City brisket, Jamaican Jerk Brisket, Old School Pastrami, a perfect Passover brisket with dried fruits and sweet wine, Brisket Ramen, even burgers. Plus what to do with the leftovers: the ultimate Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites. And for total mind-blowing pleasure, Kettle Corn with Crispy Brisket. You heard right.

Includes full-color photographs throughout; complete tips and techniques for choosing the right cuts; handling, prepping, and storing a brisket; and recipes for accompaniments, too, including slaws, salads, and sauces.
 

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