The Brisket Chronicles

Shop Notes: Beef brisket is having a moment and I'm all for it.  I have even been known to fly down to Texas to drive around and consume as much smoked brisket as my body and waistline can handle.  If you, like me, have a particular fondness for this tricky piece of meat that includes, but isn't limited to, smoking it into a tender and unctuous little bit of heaven, then this book is definitely worth a little space in your cookbook library.  The recipes in this book cover the range from classic barbeque to Jewish deli favorites, then take a left turn and investigate international flavors like the delightful Kung Pao Pastrami, Ropa Vieja, and Irish-spiced braised brisket.  There are also sections on method and equipment that are excellent - Steve Raichlen really does know his grills, smokers and other meat preparation devices, so there's a lot of solid knowledge at play in this book as well. Heck, The Brisket Chronicle even transcends dinner with several (fine, I'll say it) questionable