I have read, bought his books and also watched his shows and I am never disappointed. I will say at times I am a little surprised. When I came across this book I had a feeling it would be excellent and I was not let down one bit. Surprised though that he used brisket in dessert yes. I will say that when you add chocolate to it also I will try it and not so bad actually good.
Like all of his books, he gives you the tools you need to have to succeed. If you have never cooked brisket before follow what he says at the beginning. He also goes through a lot of what he has in his other books but that is okay for me.
He also tells you about the meat how it is tough meat to cook and how also over time has gotten popular especially for barbequing. What was over the top for me though was his recipe for making pastrami. The process and seasonings needs to be used. Though it is a process those old school ways are hard to find and that for me was over the top. He also has a recipe for Russian dressing which I liked, as well as how to make corned beef which like Pastrami takes a little time but is well worth it.
Like his other books all of the recipes are easy to follow and a given step by step instructions. Everything he does is for you, us to succeed and once you try his recipes you will see that he wants you and all of us to experience the joy he also gets out of what he does. An excellent book.

My family liked brisket before this book, but they like it even more now! I had no idea that there were so many ways to cook it, but we are glad that someone has listed all the recipes, The only bad thing about this book is that we can't eat its pages!

Steve Raichlen is a smoking god. The Brisket Chronicles is a bible for all weekend grillers and needs to be followed verse by verse.

Absolutely loved this book. My husband loved all the recipes and couldn't wait to try the recipes. The history was so interesting. This summer is going to be great with the techniques and recipes learned from this book.

Everything you wanted to know about brisket and then some, and some of the most lip-smacking, mouthwatering recipes you'll ever encounter!! This book is informative of all things related to the brisket, well written and the recipes don't disappoint! Fire up that grill and let's BBQ!
I voluntarily received this book for an honest review

When it comes to brisket, most of us think of southern-style smoky meat slices served with beans and cornbread or moist slices made by a Jewish grandmother, sometimes served with dried fruit and seasoned with a delicious rub. Pitmaster and barbecue genius Stephen Raichlen has released another cookbook in the barbecue genre that will quash those brisket stereotypes. The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat includes everything anyone needs to know about preparing moist, juicy brisket, in every way imaginable. Just reading this cookbook, which is loaded with fascinating information on brisket, will make your mouth water. Raichlen covers the history of brisket, the types of brisket, where it is cut from the cow, as well as places in the world it is served. Chapter 1 is a Crash Course on Brisket, and the subsequent chapters cover different ways of cooking brisket, side dishes, snacks and appetizers made with brisket, as well as international brisket recipes.

Just thumbing through this excellent cookbook will tempt you to run to your favorite butcher and purchase a dozen briskets so you can try several of the mouthwatering recipes. Even though the demand for brisket has increased, and the price of this very tough cut of meat has skyrocketed, it is still a fairly economical piece of beef compared to tenderloin and steaks.

The book includes recipes for traditional smoked brisket with unique rubs and sauces such as Jamaican Jerk Seasoning, and a Chipotle Molasses Barbecue Sauce. Most are easy to put together and call for ingredients that are readily available. There are recipes for incredible sandwiches made with brisket, such as a Southern "Cheesesteak" sandwich with pimento cheese, and a fabulous Vietnamese Brisket Banh Mi. Raichlen has also included two Asian salads made with brisket that are delicious, and an appetizer with chunks of tender brisket wrapped in crispy bacon. Brisket Yorkshire Pudding is next in the queue, as well as brisket tacos, and brisket hash. The variety of recipes using brisket is amazing, and there are enough to try a new one at least once a week for over a year.

Who knew that there were so many things to do with brisket. Raichlen has written another winner with excellent recipes that actually turn out like the pictures. This book is highly recommended for barbecue aficionados everywhere.

Special thanks to NetGalley for supplying a review copy of this book.

This book made my mouth water while reading! I had no idea there was so much history around brisket, but I thoroughly enjoyed learning about it all and can't wait to fire up the BBQ!

Wow, this book is chock full of techniques and recipes - for the inexperienced and the intermediate. If you love brisket, or want to love it, this book is for you. Thank you for the preview copy!!

I had absolutely no idea that there was so much nuance and history when it came to brisket, nor did I ever imagine myself caring. Spoiler: I care now and I expect it will make my future adventures in brisket all the better.

This summer's backyard BBQs will not be dull or boring! Whether you are looking to up your smoking game or are a novice looking to develop a signature brine and smoke, you will find inspiration in this book. I love new cookbooks and this one has everyone of my neighbors and relatives waiting to taste the results!

Having read several books on brisket, Raichlen's treatment of the cut is by far the most comprehensive and engaging thus far.

Disclaimer: I was provided with a digital copy of this book by NetGallery in exchange for a fair and honest review.


Wow!! This one made my mouth water.

This book is definitely for the brisket aficionado who loves their brisket. My son-in-law fits that category and will be receiving a hard copy of this volume from me. There is a lot of inspiration to be found in this book full of cooking techniques, rubs, etc.

f you’ve ever come across Steven Raichlen’s show, you know how dedicated he is to smoking and grilling and you’ll walk away from that show with a list of ingredients and a plan to fire up the grill or smoker. This book is no different, but it’s focused on my favorite smoker food, brisket!

While the book has recipes, it’s also got a lot more to offer as well. Starting with an understanding of this cut of meat. Moving on we get a history of brisket and I have an affinity for history. I really enjoyed reading about the first known brisket recipe. The view of brisket around the world and recipes that bring the flavors to you are really captured my attention and I’ve got a list of recipes I plan to try, including making my own Pho.

This book is a great way to up your brisket technique with a variety of ways to prepare it. It would also make a great gift for the cook. I can almost smell the smoke and taste the crispy burnt ends. My mouth is watering as I type this and my fridge has brisket ready to go for dinner tomorrow night…if I can only decide on which way I truly want to prepare it first. Either way, it’s going to be delicious, thanks to Steven.

If you love brisket, cooked many different ways, this is the book for you. I particularly enjoyed learning the history of brisket. Basically all I knew about brisket was that Texas BBQ was defined by them and if cooked wrong they could be tough. The first chapter is aptly named A crash course in brisket and it is just that. Describing where brisket is located on the cow to how other countries cook the piece of meat. There are step by step pictures how to trim your piece of brisket. The brisket hacks are very helpful hints given throughout. Then the book moves on to what I like bbq brisket by comparing Texas style to Kansas City style. There's corned beef, braised brisket and even brisket for breakfast, who knew. With this book I think you would no longer have a dry brisket. Now all I want is a nice plateful of bbq brisket.