2024 the best brisket recipe review

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Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen.

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
 

From the brand

Steven Raichlen Cookbooks

Hailed as America’s “Master Griller” (Esquire) and “the Julia Child of BBQ” (Los Angeles Times), Steven Raichlen has written 30+ books, which have won 5 James Beard Awards, 3 IACP Awards, and have been translated into 17 languages. Raichlen hosts four popular television series: Planet Barbecue, Project Fire, Project Smoke, and Primal Grill. He is an inductee into the Barbecue Hall of Fame and Taste Awards Hall of Fame.

Cookbooks

Will these books help a novice griller?

Raichlen's books are in-depth guides for grilling, smoking, and live-fire cooking that not only contain 100s of recipes, but also cover the equipment, tools, and fuels needed.

What if I'm an experienced cook?

Expert advice from the man who literally wrote the Barbecue Bible. From reinventing steak with reverse-seared beef tomahawks to spit-roast beer-brined cauliflower, your grill game will level up!

What else is offered besides how to grill/barbecue?

Step-by-step photos of techniques and recipes, including cultural context about the recipes' origins.

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Publisher ‏ : ‎ Workman Publishing Company; Illustrated edition (April 30, 2019)
Language ‏ : ‎ English
Paperback ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1523505486
ISBN-13 ‏ : ‎ 978-1523505487
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7 x 0.63 x 9 inches
Reviewer: I Do The Speed Limit
Rating: 5.0 out of 5 stars
Title: Techniques and recipes that I can trust and count on.
Review: 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.

Reviewer: James Pinna
Rating: 5.0 out of 5 stars
Title: Great condition
Review: Book arrived in great condition.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Great detail
Review: Good read

Reviewer: Chad Buchta
Rating: 5.0 out of 5 stars
Title: Steven Raichlen has cost me thousands
Review: When I was younger, I found some public access TV show where the Bob Ross of meat would showcase BBQ recipes and styles from around the world. I thought, hey that’s pretty neat, I should try some of that myself. So, I bought his first book, The BBQ Bible.4 books, 2 grills, 3 smokers later, and thousands of dollars later, I now host a yearly BBQ event at my house with 50-60 people who constantly tell me I should open my own BBQ joint.Steven does an excellent job at explaining the what and why’s of BBQ, and that goes for any of his books. He a passionate and well educated guy who you can learn a lot from.I make a damn good brisket as it is, but I wanted to elevate it further as well as try out new recipes and methods. This book is filled with that. Everything is well explained, he goes into the process of how brisket becomes so tender and wonderful, touches on the different types of grills/smokers you can use, showcases many different styles and methods, and it’s always enjoyable to read his experiences as well. It’s a great book for someone trying to get started on cooking brisket, or elevate their brisket to another level.And check out his other books as well! I have dazzled many a crowd whipping up a recipe from Project Smoke, or the BBQ Bible.

Reviewer: Amazon Customer
Rating: 4.0 out of 5 stars
Title: Fat side up, or fat side down?
Review: Your buying this book for the recipe for Texas Brisket. There are also some amazing recipes for rubs, etc. This guy is on the New York Times best seller list for his BBQ Bible. I don't have that book, but perhaps it explores this fundamental question: fat side up, fat side down? I wish he would've talked about it more and how it applies to the type of smoker you use. Fortunately, you can "google" this and watch grand champion BBQ pit masters on Youtube. Watch them how they lay their briskets on side smokers, pit barrels, or WSM smokers. Read a few articles on the explanation, then watch the cooks in action. It'll start to make more sense. Just cause its on google don't make it true; google will tell you the earth is flat. look at the entire picture.I found helpful the BBQ pits types, cutting the brisket, and the entire Texas Brisket recipe. He really goes over everything - except when to fat side up or fat side down. You can tell i'm stuck on this. But if the book is about the BRISKET, how can you leave out this important info? Buy it if you're new to brisket, need ideas on smokers, cutting and most importantly - the recipe for Texas style brisket. Overall, its a good book that covers more than just smoking a brisket.

Reviewer: Patrick Glick
Rating: 5.0 out of 5 stars
Title: Corned Beef
Review: I made the corned beef and it was to die for

Reviewer: Jimmy Billy
Rating: 5.0 out of 5 stars
Title: Brisket as far as the eyes can see
Review: Lots of great tips on cooking brisket and receipes for what to do with all the brisket you are going to make. Well written and illustrated.

Reviewer: JayZ MIT
Rating: 5.0 out of 5 stars
Title: If you REALLY love brisket ...
Review: I thought I knew brisket. Having grown up in Boston, with a mom who cooked according to the old family recipes from the Old World. Having lived in New York City and in Philadelphia, both foodie cities with a brisket tradition, and now living in the Midwest with frequent trips to Kentucky, with its Bourbon and barbecue traditions, I thought I knew the history, culture and techniques.But this book taught me several whole new worlds of brisket. From cultural history to butchers insight and finally to a world of recipes, not just smoking this marvelous cut of beef.You we learn more than you ever thought, enjoy the process, and pick up quite a few new recipes. Don’t miss it.

Reviewer: Derek Barlow
Rating: 5.0 out of 5 stars
Title:
Review: Product well worth the money for the price and knowledge that I have gained.

Reviewer: Alberto
Rating: 5.0 out of 5 stars
Title:
Review: 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

Reviewer: Paul W
Rating: 5.0 out of 5 stars
Title:
Review: 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.

Reviewer: Marie
Rating: 5.0 out of 5 stars
Title:
Review: 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 👌

Reviewer: lefebvre
Rating: 5.0 out of 5 stars
Title:
Review: Dommage