Beyond Brisket Basics
- A How-To Guide On Smoking Texas Style Competition Brisket
- Narrated by: Kyle Tait
- Length: 55 mins
- Unabridged Audiobook
- Release date: 10-09-14
- Language: English
- Publisher: Paul Pimentel
Regular price: $3.95
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The world of competitive BBQ is full of a bunch of really nice folks who are dead serious about putting out top shelf barbecue. Most of them will give you the shirt off their back if it'll help you out, but if you start asking about their cooking secrets...let's just say you shouldn't expect it to end well. This isn't another book about grilling. Cooking on a pit and grilling a burger aren't the same thing. This is about a fire, smoke, and time - not grilling veggies and hot dogs. A lot of 'barbecue' books are really about grilling, or if they are about pit smoking they only offer a lot of vague generalities and ways to convert your kettle grill into a makeshift smoker. In contrast, this cuts the fluff and takes you step by step through prepping and smoking competition worthy brisket.
This book is written to help you improve your next brisket cook.
You probably already know that you can spend a lot of time and a lot of thirty dollar plunks buying one brisket after another and feel good about what results you're getting but knowing that you could be doing better. I want to try and help you become a better pitmaster. I cover things like:
Knowing what meat and grade to select
Trimming and prepping your brisket, step by step
Knowing how to adjust your cook depending on the weather and why it matters
Wood types and usage
Brisket wrapping methods
We talk real deal Texas BBQ here, and I hope you find it valuable.
Customer ReviewsMost Helpful
By Cash on 05-14-15
Good solid Brisket info
I consider myself a medium advanced Texas BBQer. I've done it for years and have studied it a lot.
This isn't a long book but that's just as well. It doesn't contain a lot of fluff stories. While I don't usually opt to getting short audio books, this one was exactly what I was looking for.
He doesn't get all 'BBQ religious' telling you the only way to do it is: big offset, inject, salt and pepper only, foil wrap, hot and fast, and cook fat side up. But that might be a summary of his techniques. That would also be unfair because he adds insight on all these issues and even some twists that make a lot of sense.
While it would be helpful to someone getting started, the advice will click in more thoroughly if you have some smoking experience.
0 of 1 people found this review helpful