The third Camp Brisket, held January 9-10, 2015, was attended by about 100 participants, speakers, and instructors all gathered to learn all they could about the king of Texas Barbecue, the brisket. The two-day program, co-sponsored by Foodways Texas and the Department of Animal Science at Texas A&M University, featured demonstrations, panels, and taste tests allowing everyone to learn more about briskets.
Here are photos from this year’s Camp Brisket showing a small sample of the activities that were held at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. Camp Brisket is coordinated by Davey Griffin, Ray Riley, and Jeff Savell. Thanks go to the students who cooked, set-up, served, and hosted the camp including spending long-hours tending the pits and smokers overnight: Mark Frenzel, Patrick Frenzel, Hillary Henderson, Helen Kline, Clay Eastwood, Lindsey Mehall, Drew Cassens, Courtney Boykin, and Michael Berto. Thanks also to Thomas Larriviere and Jackson Larriviere who helped once again with the camp.
Preparing the briskets
Brisket anatomy and trimming
Wood and smoke panel
— Kelly Yandell (@themeaningofpie) January 9, 2015