Brisket David Buy Now
The Texas BBQ Playbook · $37

Cook cheap cuts like a Texas pitmaster.

758 pages on the cuts, temperatures and times of Texas barbecue, for the cook standing at the pit.

$37 $333value

758 pages, 246 entries. About 15 cents an entry.

Buy Now · $37

🔒 Digital PDF + EPUB · nothing is mailed · one-time payment

Paid safely through Stripe. Your card statement will say LINK.COM* EVERYDAY DIG · one-time payment

30-day refund, keep the files

  • Cuts, temperatures, times
  • Instant PDF and EPUB
  • 30-day refund, keep the files

From Brisket DavidThe channel this book came from

See inside

Real pages from the finished book

758 pages, 246 entries, PDF + EPUB. Tap a page to read it full size.

Cut-specific pull temperatures, page 571. Every cut's pull temperature in one chart.
The linked contents. Every entry has a number, so the book can point at itself.
A Diagnosis entry: the meat was tough, and the four causes it can only be.
What's inside

Thirteen parts, 246 entries

Every entry stands on its own and points to the ones beside it, so you can open the book anywhere.

  • The Cut Atlas. 66 cuts of beef, pork, poultry, lamb and game. What each one is called at the counter, what it should cost, the two methods that suit it, and the mistake that ruins it.p. 98
  • The Methods. 21 techniques, from the dry brine and the reverse sear to curing, jerky and rendering tallow, each one explained by what is happening to the meat.p. 296
  • The Cook Files. 28 complete cooks with timing tables, and where each one tends to go wrong. Every one works on a kettle grill; most work in a kitchen oven.p. 402
  • The Math. Cost per cooked pound, yield tables, and an entry on the times the cheap cut genuinely loses.p. 496
  • Diagnosis. 18 fixes filed by what you saw, not by cause: tough, dry, no crust, bitter bark, fire will not hold.p. 529
  • The Field Tools. 14 pages built to be printed or taped inside a cabinet door, plus a 142-term glossary and a 680-term index.p. 570
Sliced brisket on pink butcher paper, the smoke ring running along every slice Three smoked beef plate ribs on butcher paper, bark black and the bones pulling clean An offset smoker running at dawn beside a stack of split oak
From the channel

What people say under the videos

Wow. Just wow. I was missing the fridge step and that made all the difference.
DDK.YouTube comment
You described my current method precisely in your 'don't do this' segment. Thank you very much.
John H.YouTube comment
I started using this method a few years ago and it works well for pork or chicken. The key in my mind is the slow cook. Well done video.
ArwinYouTube comment
Thank you for helping me see this I never knew this but now I do.
Richard N.YouTube comment

Comments left under Brisket David's YouTube videos, quoted as they were written. Nobody quoted here has read the book.

What you get

Everything you get for $37

One payment, and all of it downloads at once. Beside each part is what that part costs when you buy it the usual way, from a class or off a shelf.

  • The full book, as a PDF. Every part, every chart and every table, searchable on a phone and printable at home. A print barbecue book goes for about $40 at a bookshop, and it is a third of this size.$40758 pages
  • The same book as an EPUB. The text reflows for a phone or an e-reader, so it stays readable one-handed at the pit. No extra charge and no second download to hunt for.EPUB included
  • The Cut Atlas and the Methods. What every cut is called at the counter, what it should cost, and the techniques that suit it. A hands-on brisket class at a Texas pit school runs $199 a seat and covers one cut in an afternoon.$19966 cuts, 21 methods
  • The Cook Files and Diagnosis. Complete cooks with timing tables, and fixes filed by what you saw go wrong, not by cause. A three-hour backyard pitmaster class runs $94 a seat and teaches you one cook.$9428 cooks, 18 fixes
  • The reference pages at the back. The Master Temperature Chart, pages built to print and tape inside a cabinet door, a glossary and a full index.14 printable pages
Bought as classes and print, that is $333

$199 for a hands-on brisket class at a Texas pit school, $94 for a three-hour backyard pitmaster class and $40 for a print barbecue book at a bookshop. Real prices, checked August 2026. The EPUB is not counted.

You pay $37one-time payment

758 pages and 246 entries for $37. That is about 15 cents an entry, paid once.

Buy Now · $37

Digital PDF + EPUB · nothing is mailed

🔒 Instant download after checkout, both formats

30-day refund, keep the files

Nobody has to drive to a class, and nothing here expires. $37 once for the book, about what a pound and a half of brisket costs over the counter at a barbecue joint, and nothing else you have to buy.

How it works

From paying to cooking

  • You pay$37, once, through Stripe, the same checkout the big stores use. I never see your card number.

  • The book opensOn the very next screen, about thirty seconds later. Phone, tablet or computer, PDF and EPUB both.

  • It stays in your emailThe same link goes to your inbox, so you can open it again any night you cook. Nothing ships, and there is no account to make.

30-day
refund
policy

30-day guarantee

Thirty days, my word on it. Read it, cook from it, and if it is not what you hoped, email ytamano.corp@gmail.com and every dollar comes back. No forms, no questions. You keep the files either way. I would rather that than have you feel taken.

Questions

Questions, answered honestly

Is this a printed book you mail me?

No, nothing ships. It is a 758-page file in two formats: PDF for the charts and for printing, EPUB for a phone or e-reader. Both open about thirty seconds after you pay, and the same link goes to your email so you can never lose it.

Do I need an expensive smoker?

No. Every method is written to work on a 22-inch kettle grill, and there are entries on turning a gas grill into a smoker and on what a kitchen oven can and cannot do. The dry brine, the collagen rule and the slicing matter more than the smoke, and none of them need one.

Is the book a subscription? Will you charge my card again?

No. The book is $37, one payment, and there is no account to make. On the payment page you can add the $10 BBQ Cheat Sheets if you want them. Nothing is added unless you add it. The Recipe Club on this page is a separate membership: it is only joined if you tick its own box and pick a plan, and it renews until you cancel.

Is any of it unsafe?

The book gives steak temperatures below the USDA safe minimum, because that is how steak is cooked, and it says so on its second page and lists who should not cook that way. Mechanically tenderized beef, which must always reach 160°F, is flagged wherever it comes up, and the curing chapters insist on a gram scale. Where the book and current USDA guidance differ, it tells you to follow the USDA.

What if I don't like it?

Email ytamano.corp@gmail.com within 30 days and every dollar comes back. You keep the files. There is nothing to send back and no form to fill in.

I lost my download link. What do I do?

Open the "Lost your link?" form, type the email you paid with, and we send your download link again. It can take a minute and may land in Promotions or Spam.

Brisket David
Who wrote it

A note from Brisket David

Every number in this book got checked before it went into the book. The temperatures, the cut names, the yields and the math come from the sources listed in the References, USDA FSIS and the Beef Checkoff muscle research among them, and where pitmasters genuinely disagree, the book says so instead of picking a side quietly. I wrote it for the people who watch the channel: folks who want the brisket right the first time without paying steakhouse prices. It replaces the 45-page guide sold here before. If you bought that one, email me and this one is yours at no charge.

Old Texas pit tricks for people who refuse to pay steakhouse prices. The YouTube channel this book was written from.

Brisket David on YouTube

The Texas BBQ Playbook · 758 pages · $37, one-time payment

Buy Now · $37

Digital PDF + EPUB · nothing is mailed

Paid safely through Stripe. Your card statement will say LINK.COM* EVERYDAY DIG

🔒 Instant download after checkout, both formats

30-day refund, keep the files

Cut-specific pull temperatures, page 571. Every cut's pull temperature in one chart. The linked contents. Every entry has a number, so the book can point at itself. A Diagnosis entry: the meat was tough, and the four causes it can only be.
The Texas BBQ Playbook · 758 pages · $37, one-time paymentBuy Now · $37

Digital PDF + EPUB · nothing is mailed