Aaron Franklin demonstrating brisket trimming
Camp Brisket background
Camp Brisket is a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University that explores all facets of the centerpiece of Texas Barbecue, the beef brisket. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell. The first camp was held in January, 2013 with subsequent camps held in January, 2014, January, 2015, and January, 2016.
Registration for Camp Brisket is coordinated by Foodways Texas, an organization whose mission is to preserve, promote, and celebrate the diverse food cultures of Texas. Foodways Texas is hosted by the Department of American Studies at The University of Texas at Austin. Tickets for the camp go on sale in August.
Camp Brisket is held on the campus of Texas A&M University at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex.
Topics that are covered in Camp Brisket include:
Day 1
- Brisket history
- Anatomy of a brisket
- Knife selection, slicing, & carving
- Taste test brisket lunch
- Beef grading and certified beef programs
- Wood and smoke panel
Day 2
- Building a good fire
- Seasonings overview
- Barbecue pit design and maintenance
- Should I wrap or not wrap?
- Taste test brisket lunch
- The science behind barbecue
- Pitmaster panel on cooking briskets
- Taste test brisket dinner
Photos
Salt and pepper rub
Participants asking questions
Overnight smoking at Camp Brisket
Weber Smokey Mountain Smokers
Ryan Zboril from Pitt’s and Spitt’s speaking on pit design
Aaron Franklin speaking on pit design and maintenance panel
Wayne Mueller, Aaron Franklin, Russell Roegels, Bryan Bracewell, and Jeff Savell at pitmaster panel at Camp Brisket
Camp Brisket in the news
Opening the lid on Camp Brisket, one of Texas barbecue’s most exclusive events, by Sarah Blaskovich, Dallas Morning News
11 brisket secrets for at-home barbecue enthusiasts, by Sarah Blaskovich, Dallas Morning News
Camp Brisket, 2016 version, Jeff Savell
What I learned at Brisket Camp, Daniel Vaughn, Texas Monthly
What are they smoking? At a Texas barbecue camp, it’s gotta be brisket, Jim Shahin, Washington Post
Keep it simple, be patient, and other tips for raising your brisket game, Jim Shahin, Washington Post
Do you know your deckle from your flat? A glossary of brisket terms, Jim Shahin, Washington Post
Camp Brisket spreads the gospel of Texas barbecue, J.C. Reid, Houston Chronicle
Grillers’ dreams steeped in smoke at Texas Camp Brisket, Jon Herskovitz, Reuters.com
Camp Brisket: There’s always something new to learn about the king of Texas barbecue, Carol Christian, Houston Chronicle
Students head to Camp Brisket, Greg Morago, Houston Chronicle
This camp lets you obsess about brisket, Greg Morago, Houston Chronicle
Camp Brisket 2015, Kelly Yandell, The Meaning of Pie
Camp Brisket draws all walks of life to learn the finer points of barbecue, Blair Fannin, Texas A&M AgriLife Extension Service for the Land and Livestock Post
Texas A&M experts offer tips for perfect barbecue for ‘Camp Brisket,’ by Josh Siegel, The Bryan-College Station Eagle
2014 Camp Brisket, Foodways Texas Storify
Recap: Camp Brisket 2015, Robb Walsh, ZenBBQ.com Storify
Camp Brisket, Will Burdette, No Satiation podcast
Brisket Camp 2013, BBQ Lover’s Guide, bbqloversguide.wordpress.com
Camp Brisket highlights, Robb Walsh, ZenBBQ.com
Pingback: Thermal Tips: Smoked Brisket |