Davey Griffin and the anatomy of a brisket
Students head to Camp Brisket
By Greg Morago
January 22, 2013
“The more I learn about brisket, the less I know.” That’s how one exasperated amateur barbecue fan summed up his contentious relationship with brisket – Texas’ most beloved and perhaps most misunderstood meat.
Equally enamored of and confounded by the humble muscle, he came to Camp Brisket, like the 34 other students, to immerse himself in the smoky mysteries of this beef flap that for many is the holy grail of Texas barbecue.
Sponsored by Foodways Texas, an organization dedicated to promoting and preserving the food cultures of Texas, Camp Brisket is an outgrowth of Barbecue Summer Camp, now in its third year. Where Summer Camp examines all aspects and proteins of classic Texas barbecue, this first-ever Camp Brisket was an intense immersion in the cut that is the true test of a pitmaster’s skill. Held on the campus of Texas A&M University, the recent Camp Brisket (like Barbecue Summer Camp) was an immediate sellout – a testament to the devotion Texas-style barbecue enjoys.
