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 →