Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ

This book contains 70 recipes with smoking techniques and BBQ wisdom from pitmaster Matt Horn, to master the art of smoke-cooked barbecue. Beginner cooks and seasoned BBQ veterans will find new ideas in this guide. The book addresses different types of smokers, how to turn a grill into a smoker, barbecue tools, best meat cuts, and common smoking questions.

Inside you’ll learn how to make classics of Texas and Carolina-style BBQ, like brisket and pulled pork, and expand your repertoire to include Horn’s signature “West Coast Barbecue” style, with recipes like Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links. Then, learn how to make crave-worthy foods like pork ribs, beef ribs, pork shoulder, burnt ends, Smoked Oxtails, Hot Links, Smoked Catfish, Smoked Jambalaya, Texas-style beef brisket, and sides and even desserts like Smoked Pit Beans, cornbread, hoe cakes, collards, candied yams, banana pudding, peach cobbler, and pineapple upside-down cake.