Smoke It Like a Texas Pit Master with Your Electric Smoker: Recipes and Techniques for Bigger, Bolde

Whip up BBQ as bold as a Texan smokehouse with these recipes for your electric smoker crafted by award-winning home chef, Wendy O'Neal.

Create authentic Lone Star smokehouse flavors in your own electric smoker with the mouthwatering recipes in this step-by-step primer. Follow the pro tips, tricks and secrets to take your barbecue to the next level. Packed with 70 inspiring color photos, this flavor-filled cookbook provides everything you need to make all four regional variations of Texas barbecue, including:

East Texas: sweet, tomato-based sauce with hickory
- Saucy Chopped Brisket
- Sticky BBQ Molasses Chicken

Central Texas: spice-rubbed and pecan or oak smoke
- Lemon Garlic Pork Tenderloin
- Peppered Turkey Breast

West Texas: distinct mesquite flavor
- Mesquite Smoked Half-Chickens
- Sweet and Tangy Pork Shoulder

South Texas: Mexican-inspired thick and spicy sauce
- Tex-Mex Baby Back Ribs
- Carne Asada