The Four Fundamentals Of Smoking

More about the book

For many, mastering BBQ is a long journey often filled with trial and error. Imagine having a pit master in your backyard to guide you to consistently achieve perfectly tender, juicy meat. Chris Sussman is here to assist. Throughout his BBQ journey, he identified four key principles that greatly influence the outcome of your meat: 1) building the right fire with appropriate fuel; 2) controlling humidity to enhance smoke flavor; 3) managing the optimal "BBQ Zone" temperature range on popular smokers; and 4) recognizing visual and tactile cues for determining when meat is ready to be pulled (it's more than just internal temperature). Mastering these nuances will help you achieve desired results every time. This guide is filled with photographs, tutorials, pro tips, and reference charts, including a complete illustrated tutorial for cooking a whole packer brisket. Additionally, Chris shares 50 unique recipes, each accompanied by a full-page photograph, to demonstrate these principles in action. Recipes include Bourbon-Glazed Smoked Baby Back Ribs, North Carolina-Style Pulled Pork, and Habanero and Mango-Glazed Chicken Wings. Take this book to your smoker and enjoy the BBQ journey.