This is not BBQ per se, but is a VERY helpful book for making meats that can become BBQ...
Charcuterie: The Craft of Salting, Smoking, and Curing by
Michael Ruhlman
[ame="http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298"]Charcuterie: The Craft of Salting, Smoking, and Curing: Michael Ruhlman, Brian Polcyn, Thomas Keller: 9780393058291: Amazon.com: Books[/ame]