Davey Griffin describing a “packer trim” brisket, marks of inspection, and brand labels

The hallmark of Texas Barbecue is the beef brisket. Without question, barbecue restaurants and backyard enthusiasts are judged by how well they can prepare this cut, which can be quite tough and dry if not done correctly. We even devote an entire workshop in conjunction with Foodways Texas to the study of the brisket: Camp Brisket.

Because of the importance of this cut in Texas Barbecue, we focus an entire class on brisket in ANSC 117, Texas Barbecue. This year, we had the opportunity for Davey Griffin to share his expertise on brisket anatomy and terminology with the class, and John Brotherton, Brotherton’s Black Iron Barbecue, Pfluegerville, Texas, brought smoked briskets, sausage, and sides to serve to the students and teaching assistants.

Brisket anatomy

Davey spent time going over the anatomical location of the brisket, the major muscles that comprise it, and the terminology of the point and flat portions. He finished his lecture by dissecting a brisket to demonstrate how the direction of the muscle fibers ran in the individual muscles and how they overlay. This knowledge helps when the briskets are cooked so that proper slicing can be used to help create the best eating experience possible.

Davey Griffin showing a trimmed beef brisket

Davey Griffin showing the individual muscles of the brisket

Serving the brisket

John Brotherton brought smoked briskets and the trimmings from his restaurant in Pfluegerville for us to dine on, and as you might expect, they were wonderful. We thank him for feeding us so well with this great food.

John Brotherton checking the temperature on the sausage

John Brotherton, Brotherton’s Black Iron Barbecue, getting ready to slice briskets

Great brisket from Brotherton’s Black Iron Barbecue, Pfluegerville, Texas

Slicing briskets

Sliced lean brisket portions

Pitmaster stories

We were happy that Russell and Misty Roegels of Roegels Barbecue in Houston came up to visit the class this week. Russell and Misty are frequent visitors to our class, and they provide so much help with the barbecue camps, too.

We thought it would be good to have Russell and John tell about their backgrounds and how they got into the barbecue world. The lessons they shared with the students show that dreams can come true when you have a passion to follow.

John Brotherton, Brotherton’s Black Iron Barbecue, and Russell Roegels, Roegels Barbecue, talking about how they started in the barbecue business

John Brotherton and Russell Roegels

Thanks to John, Russell, and Misty for coming to class this week to share food and fellowship with us. We look forward to having them back in the future.

Russell Roegels, Eric Hamilton, Brogan Horton, John Brotherton, and Misty Roegels