We are happy to announce that the next Camp Brisket is scheduled for January 10-11, 2014 in College Station. This is a joint activity between the Meat Science Section of the Department of Animal Science at Texas A&M University and Foodways Texas. This two-day event specializes in the brisket, the cut best known as part of Texas Barbecue, and the cut that may be the hardest to consistently prepare correctly.
Robb Walsh describing history of briskets in Texas Barbecue
Davey Griffin and the anatomy of a brisket
Jeff Savell making chopped brisket
Steve Grams describing wood
Berry Madden describing cooking briskets
A panel of pitmasters: Greg Gatlin, Justin Fourton, Robb Walsh, Scott Morales, and Bryan Bracewell
Greg Gatlin, Justin Fourton, and Robb Walsh on pitmaster panel
For registration details, go to Camp Brisket registration at Foodways Texas.