The barbecue books that have been published so far in 2019 cover a significant spectrum of the world of smoked meats. The latest techniques from the competition circuit, restaurants, or backyard cooks garner plenty of ink, but so do older methods that I’m glad to see getting attention. (Preservation by smoke isn’t necessary these days, but neither is cured salami.) A title I left off this list was one I cowrote with Sam Jones about Eastern North Carolina whole hog barbecue. I’ll leave that up to others to recommend. These are my favorites. The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat By Steven Raichlen Raichlen churns out a new cookbook every year with a different focus. In…View Original PostThe post The Best New Barbecue Books of 2019 So Far appeared first on Texas Monthly.