These recipes are from Paul Kirk’s “Championship Barbecue: BBQ Your Way to Greatness with 575 Lip-Smackin’ Recipes from the Baron of Barbecue.”

The Baron’s Famous Barbecued Brisket

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One 7- to 12-pound brisket

1/2 cup Worcestershire sauce

1/4 cup firmly packed dark brown sugar

1 tablespoon garlic salt

1 tablespoon coarsely ground black pepper

1 tablespoon sweet Hungarian paprika

1 tablespoon chili powder

1 teaspoon celery salt

1/4 teaspoon ground allspice

1/4 teaspoon ground thyme

Prepare an indirect fire, using a combination of apple, hickory and oak woods, or use your favorite wood. Trim the brisket. Pour the Worcestershire sauce over the brisket and rub it in.

Combine the remaining ingredients in a small bowl and mix well. Season the brisket with the mixture as you would if you were seasoning heavily with salt and pepper.

Place the brisket on the pit, fat side down. Cover and cook between 230 and 250 degrees for 45 minutes to 1 hour per pound, turning it halfway through, then turning it again three quarters of the way through. To test for doneness, pierce the brisket against the grain with a fork; if it goes in easily and pulls out without resistance, the brisket is done.

Let it rest for 5 minutes, then slice across the grain. Serves 12 to 24.

Homemade Worcestershire Sauce

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3/4 cup soy sauce

2 tablespoons blackstrap molasses

1 tablespoon firmly packed light brown sugar

1 tablespoon cider vinegar

1 hot chile pepper, such as jalapeño or serrano, split open

1/2 a whole nutmeg

6 cloves

one 1-inch square piece lemon peel

one 1-inch piece fresh ginger, peeled and thinly sliced

Combine all ingredients in a small nonreactive saucepan and heat slowly over medium-low heat. Simmer for 10 minutes, then remove from the heat, cover and let rest, refrigerated, for 24 hours.

Strain and transfer to a sterilized bottle. Keeps, tightly covered in the refrigerator, for up to 3 months. Makes about 1 cup.

The Baron’s Chili Powder

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1 tablespoon pure ground mild red chile

1 1/2 teaspoons ground cumin

1 teaspoon noniodized salt

1/2 teaspoon garlic powder

1/2 teaspoon ground coriander

1/4 teaspoon dried Mexican oregano leaves

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

Combine all ingredients in a small bowl and blend well.

Store in an airtight container in a cool, dark place for up to 1 year. Makes about 2 1/2 tablespoons.

School of Pitmasters Italian Pepper Sausage

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2 tablespoons seasoned salt

1 to 2 tablespoons crushed red pepper, to your taste

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon freshly ground black pepper

1 tablespoon sweet Hungarian paprika

2 teaspoons fennel seeds

1/2 teaspoon powdered bay leaf

1/4 teaspoon ground thyme

1/4 teaspoon ground coriander

5 pounds boneless Boston pork butt, trimmed of excess fat, cubed, then chilled until firm

1/2 cup red wine or ice water, as needed

9 to 12 feet (28- to 32-millimeter-diameter) hog casings (optional), prepared for stuffing

Combine the seasonings in a small bowl.

Grind the pork through a 5/16-inch grinder plate into a large bowl. Mix in the seasoning mixture one-third at a time, kneading after each addition, until the mixture is sticky and holds together. If it is too dry, add as much wine as needed to get the right consistency. For the best flavor, cover with plastic wrap and refrigerate overnight.

Form the mixture into patties, logs, sticks or loaves, or stuff into the casings, if using. The mixture will keep for up to three days in the refrigerator and up to six months in the freezer. Cook as desired. Makes 5 pounds.

The Baron of Barbecue’s Seasoned Salt

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1 cup noniodized salt

1/4 cup sweet Hungarian paprika

2 tablespoons dry mustard (Colman’s is recommended)

2 teaspoons dried thyme leaves

2 teaspoons dried marjoram leaves

2 teaspoons garlic powder

2 teaspoons mild curry powder

2 teaspoons ground celery seeds

2 teaspoons onion powder

1 teaspoon dillweed

Combine all ingredients in a small bowl and blend well, then pour through a fine-mesh sieve to mix even more completely.

Store in an airtight container in a cool, dark place for up to 1 year. Makes about 1 3/4 cups.

Barbecue Contest Tandoori Chicken Breasts

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8-ounce container (1 cup) plain yogurt

1/4 cup fresh lemon juice (about 2 lemons)

2 teaspoons peeled and grated fresh ginger

2 cloves garlic, pressed

1 teaspoon ground coriander

1/2 teaspoon crushed red pepper

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

4 whole bone-in chicken breasts, trimmed of fat

To make the marinade, combine all the ingredients in a medium-size, nonreactive bowl and blend well with a whisk. Divide the marinade in half.

Place the chicken in a zippered-top plastic bag. Pour in half the marinade, turning to coat, seal, and let marinate for at least 3 hours or overnight in the refrigerator. Refrigerate the remaining marinade until ready to use.

Prepare an indirect fire. Remove the chicken from the marinade, place on the pit, rib side down, cover and cook at 230 degrees to 250 degrees, turning every hour for 3 hours. Baste with the reserved marinade about every 10 minutes during the last 30 minutes of cooking time.

Serves 4 to 6.