The Brisket Chronicles—On Sale NOW!

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat.

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4 Recipes Every Beginner Barbecuer Should Master

In honor of National Barbecue Month, we’re pleased to share with you during the month of May recipes that will help you quickly climb the ladder of barbecue enlightenment. From chicken to ribs, from brisket to smoked salmon, you’ll be privy to secrets that have taken some grill masters years to learn. In this, our first installment, each recipe is followed by a suggestion for taking things one step further. Because that’s the beauty and the attraction of barbecue: There’s always something new to learn. Let’s get started!