Category Archives: Camp Brisket

Brief brisket primer held for SEC Government Relations Conference

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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… Read More →

Camp Brisket | Foodways Texas

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2016 Camp Brisket, January 8-9, 2016, College Station, Texas **Tickets will go on sale August 19th to members only. You must be a member by July 31st to register for the camp. While Barbecue Summer Camp takes a broad approach to barbecue cookery and culture in Texas and beyond, Camp Brisket focuses on that quintessential Texas smoked meat, the humble brisket, covering topics such as grades/types of beef, types of smokers, wrapping or not wrapping the brisket, and much more. Attendees will receive direction from professors in the Meat Science… Read More →

BBQ 101 with The Professor of Meat Science | the CAMBRO blog

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Note: Wonderful article from the folks at Cambro. JWS Summer is upon us and BBQ season is here. However, in Texas, BBQ’ing is a year-round activity because the weather is always ‘hot or damned hot,’ as Jeff Savell explains. Despite his title (University Distinguished Professor, Meat Science and EM “Manny” Rosenthal Chair in Animal Science, Texas A&M) and the impressive 2 page-long list of accolades and awards in his field, Dr. Savell (yes, he has a PhD in Animal Science!) humbly insisted he be simply addressed, as Jeff. So what,… Read More →

After Rub, Heat And Char, Barbecued Meat Needs A Good Rest : The Salt : NPR

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Jim Shahin For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation. Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment. The problem was the “hold.” After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a… Read More →

Texas Barbecue demonstration for Texas A&M University System Spouse’s Day

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Texas A&M AgriLife hosted the spouses of various Texas A&M University System leaders who were in town for the Board of Regents meeting for an event that featured several programs within the College of Agriculture and Life Sciences and College of Veterinary Medicine. Davey Griffin and I were asked to represent the Texas Barbecue effort in the Department of Animal Science to include ANSC 117, Texas Barbecue, Camp Brisket, and Barbecue Summer Camp. We cooked two briskets for lunch, and using a raw brisket, demonstrated trimming and seasoning… Read More →

Next Camp Brisket scheduled for January 8-9, 2016

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The next Camp Brisket, sponsored by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, is scheduled for January 8-9, 2016. Camp Brisket is a two-day program that concentrates solely on that quintessential part of Texas Barbecue, the brisket, and the challenges faced with proper selection, trimming, seasoning, smoking, and serving. Camp Brisket is held on the campus of Texas A&M University at the Rosenthal Meat Center and the O.D. Butler Animal Science Complex. Registration for Camp Brisket will be… Read More →

What are they smoking? At a Texas barbecue camp, it’s gotta be brisket – The Washington Post

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By Jim Shahin Columnist, Smoke Signals, February 24 at 7:00 AM Barbecue expert Aaron Franklin demonstrates slicing techniques during Camp Brisket, an intensive two-day course held in College Station, Texas, that sold out in less than five minutes. Attendees came from across the United States and beyond. (Robert Jacob Lerma) A full room of guys — and just a half-dozen women — sit in a tiered classroom at Texas A&M University in College Station, awaiting the start of the day’s activities. Jeff Savell strolls to the front of… Read More →

Camp Brisket, 2015 version, a success!

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The third Camp Brisket, held January 9-10, 2015, was attended by about 100 participants, speakers, and instructors all gathered to learn all they could about the king of Texas Barbecue, the brisket. The two-day program, co-sponsored by Foodways Texas and the Department of Animal Science at Texas A&M University, featured demonstrations, panels, and taste tests allowing everyone to learn more about briskets. Here are photos from this year’s Camp Brisket showing a small sample of the activities that were held at the Rosenthal Meat Center and the Beef… Read More →

Aggies participate in TMBBQ FEST 2014

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For the fourth year in a row, Texas A&M University was one of the sponsors of the TMBBQ Fest, and Texas Barbecue faculty and students were in attendance at the festival on Sunday, September 14, 2014 in Austin. The Texas A&M University team included Davey Griffin, Ray Riley, Jeff Savell, Blythe Schultz, Kaitlyn Porter, Hillary Henderson, Michael Berto, and John Chivvis. Our booth has been dubbed the Barbecue Genius Counter, mimicking the Apple Genius Bar concept where people can get their questions answered. But we find our group… Read More →

Camp Brisket scheduled for January 9-10, 2015

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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. For registration details, go to Camp Brisket… Read More →