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

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

Steven Raichlen

256 pages • missing pub info (editions)

nonfiction food and drink informative slow-paced
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Description

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to sav...

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