Category Archives: Camp Brisket

Importance of seasoned wood for smoking barbecue

Using properly seasoned wood to smoke barbecue is one of the keys to having great flavored meat. As a long-time contributor to the “Wood and Smoke” panels for the Foodways Texas Barbecue Summer Camp and Camp Brisket, Dr. Nick Nickelson of Fort Worth brings years of experience and technical knowledge to the subject of wood and smoke, and he always adds so much to the discussion of all things barbecue. One of the points that Dr. Nick makes is that it is important to use seasoned wood when… Read More →

Camp Brisket schedule, January 8-9, 2016

This year’s Foodways Texas Camp Brisket will feature a number of great speakers and panelists, and the tasting sessions will allow for evaluations of different grades, smoke, and wrapping techniques. The camp will be hosted by Davey Griffin, Ray Riley, Jeff Savell, and staff and students from the Meat Science Section in the Department of Animal Science at Texas A&M University and will be held at the Rosenthal Meat Science and Technology Center and the O.D. Butler Animal Science Complex. Here is a list of speakers and panelists for… Read More →

Aggies participate in TMBBQ FEST 2015

For the fifth year in a row, Texas A&M University was one of the sponsors of the TMBBQ Fest 2015, and Texas Barbecue faculty and students were in attendance at the festival on Sunday, November 1, 2015 in Austin. The Texas A&M University team included Davey Griffin, Ray Riley, Jeff Savell, Jennifer Willis, Taylor Rowland, Julia Rauschuber, Marc Vogelsang, and John Chivvis. Jennifer, Taylor, Julia, and Marc are part of our Jazzy Juniors and Snazzy Seniors who have taken ANSC 117, Texas Barbecue as freshmen and who now… Read More →

Brief brisket primer held for SEC Government Relations Conference

Texas A&M University hosted the SEC Government Relations Conference this past week, and Davey Griffin and I were asked to provide some smoked brisket for the meal as part of a brief program on Texas Barbecue and key steps in purchasing and preparing briskets. We had one brisket to demonstrate trimming and seasoning, and we had four cooked briskets to sample. We used Prime briskets seasoned with kosher salt and pepper (half and half) for the event. We told the participants about ANSC 117, Texas Barbecue, Barbecue Summer… Read More →

Camp Brisket | Foodways Texas

2016 Camp Brisket, January 8-9, 2016, College Station, Texas **Tickets will go on sale August 19th to members only. You must be a member by July 31st to register for the camp. While Barbecue Summer Camp takes a broad approach to barbecue cookery and culture in Texas and beyond, Camp Brisket focuses on that quintessential Texas smoked meat, the humble brisket, covering topics such as grades/types of beef, types of smokers, wrapping or not wrapping the brisket, and much more. Attendees will receive direction from professors in the Meat Science… Read More →

BBQ 101 with The Professor of Meat Science | the CAMBRO blog

Note: Wonderful article from the folks at Cambro. JWS Summer is upon us and BBQ season is here. However, in Texas, BBQ’ing is a year-round activity because the weather is always ‘hot or damned hot,’ as Jeff Savell explains. Despite his title (University Distinguished Professor, Meat Science and EM “Manny” Rosenthal Chair in Animal Science, Texas A&M) and the impressive 2 page-long list of accolades and awards in his field, Dr. Savell (yes, he has a PhD in Animal Science!) humbly insisted he be simply addressed, as Jeff. So what,… Read More →

After Rub, Heat And Char, Barbecued Meat Needs A Good Rest : The Salt : NPR

Jim Shahin For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation. Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment. The problem was the “hold.” After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a… Read More →

Texas Barbecue demonstration for Texas A&M University System Spouse’s Day

Texas A&M AgriLife hosted the spouses of various Texas A&M University System leaders who were in town for the Board of Regents meeting for an event that featured several programs within the College of Agriculture and Life Sciences and College of Veterinary Medicine. Davey Griffin and I were asked to represent the Texas Barbecue effort in the Department of Animal Science to include ANSC 117, Texas Barbecue, Camp Brisket, and Barbecue Summer Camp. We cooked two briskets for lunch, and using a raw brisket, demonstrated trimming and seasoning… Read More →

Next Camp Brisket scheduled for January 8-9, 2016

The next Camp Brisket, sponsored by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, is scheduled for January 8-9, 2016. Camp Brisket is a two-day program that concentrates solely on that quintessential part of Texas Barbecue, the brisket, and the challenges faced with proper selection, trimming, seasoning, smoking, and serving. Camp Brisket is held on the campus of Texas A&M University at the Rosenthal Meat Center and the O.D. Butler Animal Science Complex. Registration for Camp Brisket will be… Read More →

What are they smoking? At a Texas barbecue camp, it’s gotta be brisket – The Washington Post

By Jim Shahin Columnist, Smoke Signals, February 24 at 7:00 AM Barbecue expert Aaron Franklin demonstrates slicing techniques during Camp Brisket, an intensive two-day course held in College Station, Texas, that sold out in less than five minutes. Attendees came from across the United States and beyond. (Robert Jacob Lerma) A full room of guys — and just a half-dozen women — sit in a tiered classroom at Texas A&M University in College Station, awaiting the start of the day’s activities. Jeff Savell strolls to the front of… Read More →