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.
- Seasoned briskets
- Briskets on Pitt’s and Spitt’s smoker
- Taking brisket temperature
- Overnight brisket smoking
- Thomas Larriviere checking briskets
- Smoked briskets
- Kevin Kolman discussing Weber Smokey Mountain Cooker
- Weber Smokey Mountain Cooker
- Smoked brisket
- Thomas Larriviere modeling cooked brisket for photographers, James Nielsen and Robert Jacob Lerma
For registration details, go to Camp Brisket registration at Foodways Texas.