NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin

Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the boo

Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it

“[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets.” —Publishers