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

Workman. Apr. 2019. 256p. photos. index. ISBN 9781523505487. pap. $19.95; ebk. ISBN 9781523507832. COOKING
OrangeReviewStarBBQ master Raichlen (Project Fire) gives a comprehensive lesson on the history of brisket, that succulent cut of meat that comes from the breast or lower chest of beef or veal. The oldest brisket recipe (which is included here) dates back to a 1769 English cookbook. Brisket was first introduced to the United States in the early 20th century, when immigrants brought over pastrami and corned beef. It wasn't until the 1950s that Texans began experimenting with smoked brisket, which later became a BBQ specialty. Raichlen explains all the tricks of grading, preparing, braising, stewing, boiling, and grilling brisket. He covers the various types of smokers and grills and discusses the advantages and disadvantages of each. This is followed by a collection of 60 mouth-watering recipes that includes salads, sandwiches, and breakfast as well as side items, sauces, rubs, and even brisket chocolate chip cookies.
VERDICT A well-designed layout and color photos enhance this excellent guide that is sure to please brisket aficionados.
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