HANG FIRE COOKBOOK (PB)

In 2012, Sam Evans and Shauna Guinn ditched their jobs and set off on a road trip around the best barbecue joints in the southern US. Six months later they brought home the secrets they’d learned and began the award-winning Hang Fire Smokehouse. Here they reveal their recipes for smoked brisket, ultimate pork ‘n’ slaw, and tailgate hot-wings among others, and explain how to get started with a home smoker, the different types of wood to use, and what rubs, cures and brines work best with which meat.