Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]

Pitmaster is a comprehensive barbecue guide by Andy Husbands and Chris Hart covering recipes, techniques, and regional barbecue traditions. The book serves both beginners and experienced cooks, starting with foundational recipes like Memphis-style ribs and progressing to advanced techniques such as smoking whole hogs North Carolina style. The book includes specific guidance on operating different smoker types—Weber, Offset, Kamado, and other classic styles—which form the foundation of successful barbecue cooking. It explores regional barbecue styles from Texas, Kansas City, and the Carolinas, as well as emerging Northern barbecue approaches. Recipes range from Butterfly Pork Butt Burnt Ends to Central Texas Beef Ribs, along with regional side dishes, cocktails, and desserts. Each chapter features a guest pitmaster expert in their regional or barbecue style, including Steve Raichlen, Jake Jacobs, Sam Jones, Elizabeth Karmel, Tuffy Stone, Rod Gray, John Lewis, Jamie Geer, and Billy Durney. The book also includes competition barbecue recipes from the authors that have won hundreds of awards.