The Brisket Chronicles

Product well worth the money for the price and knowledge that I have gained.

Non penso esista un altro libro così approfondito sul brisket.Entra veramente in tutti i dettagli e prese ta una varietà sorprendente di ricette da tutto il mondo, anche italiane. In assoluto il migliore, altri libri hanno informazioni che si trovano su internet, questo molto di più

My advice? Cook a brisket! Do it soon! Get in there and just do it. With the wisdom to be gleaned from this book, you can turn your skepticism into confidence.Steven Raichlen will help you. With his advice from this book, he will just about hold your hand while you choose, prepare, cook and carve it. All the books he’s written and I’ve read? All the recipes from those books that I’ve made? Heck yes! I trust him to not steer me wrong.Raichlen covers all brisket cooking techniques here. And they are all worthwhile. I do believe that he does zone in on smoked brisket—first and foremost. But he also does a fine job on the other techniques. (All those times I chose a chuck roast to braise? I am kicking myself that I did not choose a brisket instead…..) And, while I once shied away from attempting to make corned beef and pastrami, now I’m thinking again and looking to make extra space in one of our refrigerators.But, back to smoking a brisket: Wow! There are a LOT of smoked brisket videos out there floating around! And pages and pages of recipes for smoking and many other techniques. How to make sense of it all, so that you end up with a succulent and tender brisket on the table? So that your investment of time and effort is not wasted? So that a big chunk of your food budget does not go down the tube? And so many choices in heat sources. And the countless, mind-numbing choices of adding smoke, rubs, injections, mops, etc. You could cook a brisket every day of the year, and do it differently each time. You need advice. You can pick and choose certain things to make your brisket your own, but you do need to choose some basic techniques and rules to follow. This book will definitely help you with that.There is solid advice here for all the variables. Depending on what you've got to deal with at any particular time: Size of the cut of meat, the flat or the point; the grade; the weather; the length of day, time of year, the event, who you are cooking for, and last but not least--the cooking method and your heat source--you could be doing internet searches every time you buy a brisket. Or you could keep this book in your library.

I have got a couple of books by the same author and they always make interesting reading packed with useful information and recipes. I use brisket to make pastrami but was interested in what other recipes this relatively cheap piece of meat can be used in and the answer is a good number of very diverse options. I think UK brisket has a reduced fat cap and is more lean than its US counterpart but nonetheless this book has some fabulous recipes together with some great rubs and sauces.

Great recipes to use brisket. From smoking to Ramen to Korean Brisket. Easy to follow recipes and so versatile. Love this cook book. After we had multiple fails smoking brisket using youtube and various online recipes, I bought this book and we achieved our best smoked, melting in your mouth brisket by following this book in the very first go. Highly recommended 👌