How brisket master Steven Raichlen perfected meat’s most challenging cut


Five-time James Beard Award winner Steven Raichlen is taking on the “Mount Everest” of barbecue with his latest cookbook “The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat.”

Raichlen joined Salon’s Manny Howard to talk all things brisket from brisket-based pho dishes to old-school, NYC-style pastrami. Watch the episode above to learn more about how barbecue judges crown the best brisket and how an 83-year-old Texas woman mastered the barbecue pit. And watch Raichlen step in the Salon kitchen and teach you how to make his favorite, not-too-sweet Redeye Barbecue Sauce.

For more recipes and culinary tips, visit Salon Food.


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