The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat, by Steven Raichlen (Workman)
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This flavorful cut of meat deserves an entire book and esteemed barbecue expert Raichlen delivers. From traditional treatments—smoked and braised—to new favorites—Kung Pao pastrami and brisket ramen—the book is chock-full of techniques and ideas, starting with a section on “Brisket Speak” and a brief history of the cut.
Whole Hog BBQ: The Gospel of Carolina Barbecue, by Sam Jones and Daniel Vaughn (Ten Speed Press)
Courtesy of Amazon.com
As barbecue regions go, Carolina-style (pork, over wood) has a devoted fan base. Chef and pitmaster Sam Jones pulls recipes from his famed restaurants, Skylight Inn and Sam Jones BBQ, including the crowd-pleasing pork shoulder, Eastern North Carolina-style chicken, and sides like hog head collards (it serves 30!), and barbecue baked beans. Along the way, he offers anecdotes and wisdom about family, food, and his life around the pit. Meet Sam Jones in person on Tuesday, June 25 at 6 pm at Martin’s Bar-B-Que Downtown during a ticketed book event featuring live music, signed books, and of course, a buffet of stellar ‘cue. Buy tickets here.