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

Steven Raichlen presents more than 60 recipes for brisket prepared using various cooking methods: grilling, smoking, braising, curing, boiling, and baking. The recipes span global cuisines, including Texas barbecued brisket, Jamaican Jerk Brisket, Korean Grilled Brisket, Old School Pastrami, Kung Pao Pastrami, and Passover Brisket with Dried Fruits and Sweet Wine. The collection also features ground brisket preparations such as Jakes Double Brisket Cheeseburgers, as well as leftover applications like Brisket Hash, Brisket Baked Beans, and Bacon-Grilled Brisket Bites. Raichlen provides guidance on handling, preparing, and storing brisket for optimal tenderness and flavor. The book includes side dishes designed to complement brisket, such as slaws, salads, and sauces.