Meat. Fire. Smoke. Behold, the BBQ beef brisket basics. It’s been that way since man first put meat to heat—and now perfected.
Tim Byres is the chef and owner of the restaurants Smoke and Chicken Scratch in Dallas, TX. Food & Wine named him "Best New Chef of the Southwest" in 2011 and "The People’s Best New Chef" in 2012. He's also been featured in The New York Times, Southern Living, and Garden & Gun. Smoke: New Firewood Cooking is his first cookbook.