When it comes to barbecue, there's no question about it: Southerners do it best. While pitmasters from competing regions might debate the virtues of Texas-versus-Carolina-style prep methods, the one thing people generally agree on is the sides. Generous portions of boldly flavored, diversely textured dishes such as cornbread, collard greens, and hushpuppies rule the Southern barbecue tradition, but you don't need to live south of the Mason-Dixon line to appreciate the comforting amalgam of flavors on your picnic plate. This book will help you learn how to choose the right tools, work with different cuts of meat, and make brines, marinades, rubs, and sauces that take your barbecue to new heights. -Anyone can barbecue-Discover recipes for any skill level or smoker type, so you can bring the famous flavors of the South to your table whether you're a backyard barbecue expert or trying it out for the first time. -8 different regions-Find recipes and cooking advice inspired by the Texas Hill Country, Kansas City, St. Louis, Memphis, Kentucky, North Carolina, South Carolina, and Alabama. -The science of smoke-Learn how to choose the right wood, use different kinds of smokers, and determine the right smoke times for anything you cook. -Pro tips-Discover expert tips and insider secrets for adding special Southern flair to every recipe.