Category Archives: Camp Brisket
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 →
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 →
Camp Brisket, 2015 version, a success!
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… Read More →
Camp Brisket scheduled for January 9-10, 2015
The third Camp Brisket is scheduled for January 9-10, 2015 in College Station, Texas. This is a joint activity between the Meat Science Section of the Department of Animal Science at Texas A&M University and Foodways Texas. The two-day event specializes in the brisket, the beef cut most closely associated with Texas barbecue, and the beef cut that is the most difficult to consistently prepare correctly. The workshop consists of cooking/smoking comparisons, overview of brisket anatomy and grades, and pitmaster panels. For registration details, go to Camp Brisket… Read More →