BBQ IN THE NEWS
New York Times article (8/19/14) on the difficulties of smoking brisket properly, along with it’s ascendance in NYC as the BBQ food of the moment, adapted to city tastes.
I’ve found many good recipes in this book… plus it’s a great beginners guide to the science, art, hardware and culture of smoking and barbecuing meats.
Smoke and Spice
by Cheryl and Bill Jamison.