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Beef Pastrami: the Complete Technical Guide to Curing, Smoking and Steam Finishing Barbecue Quality Lab Series
Technical manual teaching precise, percentage-based methods for curing, smoking, and steam-finishing brisket into consistent, professional pastrami—ideal for chefs and serious home smokers.$0.00$9.70 -
Pulled Pork: the Complete Technical Guide to Low & Slow Cooking for Perfect Pork Shoulder Barbecue Quality Lab Series
A technical manual teaching how to control pulled pork — meat science, rubs, smoke, temperature/probe tests, shredding, yields and safety — for serious enthusiasts, pitmasters and pros.$0.00$9.70
