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 Camp, and Camp Brisket, and how popular the class and camps were. There were many questions about how best to prepare briskets, and the usual advice of proper trimming and seasoning, “low and slow” cooking, ways to determine doneness, peach-paper wrapping, and adequate resting were all addressed in the short time we had with the group.
After the demonstration out in the parking lot, we went inside to the AgriLife Center and served the participants slices of lean and moist brisket to go along with their catered meal. The brisket was a hit with the group, and we hope that they picked up some tips along the way.
— TexasA&MGovRelations (@Aggie_GR) October 27, 2015
One added guest to the event was Reveille IX, Texas A&M University’s mascot. Reveille came outside and watched our demonstration and then posed for a photo. We event got a tweet from her!
Brisket is the only thing better than my cheese cubes! ???https://t.co/GwjQZlEqFt
— Reveille IX (@reveille) October 27, 2015