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

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

Just imagine: a never-ending supply of pulled pork, beef brisket, chicken, turkey, appetizers, and ribs, all smoked to perfection by you. What better way to imp

Smokin' hot tips for new pitmasters! The right tools, the best wood, the ideal temperature--there's a lot to know about smoking meat. That's why Smoking Meat 10

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