Category Archives: Camp Brisket
This camp lets you obsess about brisket – Houston Chronicle
Note: This is a great article by Greg Morago of the Houston Chronicle about Camp Brisket held in January, 2014. Greg Morago, Food Editor, Houston Chronicle Nobody sets out to make just OK smoked brisket. But ask anyone who has tried to barbecue the notoriously difficult cut of beef, and they’ll tell you the many ways brisket can go wrong. Temperature, seasoning, type of wood smoke, cooking time and even the amount of fat trimmed before it hits the pit are variables that, when improperly applied, can take… Read More →
Students head to Camp Brisket – Houston Chronicle
Students head to Camp Brisket By Greg Morago January 22, 2013 “The more I learn about brisket, the less I know.” That’s how one exasperated amateur barbecue fan summed up his contentious relationship with brisket – Texas’ most beloved and perhaps most misunderstood meat. Equally enamored of and confounded by the humble muscle, he came to Camp Brisket, like the 34 other students, to immerse himself in the smoky mysteries of this beef flap that for many is the holy grail of Texas barbecue. Sponsored by Foodways Texas,… Read More →
“Sold Out” Camp Brisket | Foodways Texas
Note: This camp sold out in 5 hours! **SOLD OUT** 2014 Camp Brisket January 10-11, 2014 College Station, Texas 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 Section at Texas A&M, as well as hear from pitmasters from… Read More →
Next Camp Brisket scheduled for January 10-11, 2014
We are happy to announce that the next Camp Brisket is scheduled for January 10-11, 2014 in College Station. This is a joint activity between the Meat Science Section of the Department of Animal Science at Texas A&M University and Foodways Texas. This two-day event specializes in the brisket, the cut best known as part of Texas Barbecue, and the cut that may be the hardest to consistently prepare correctly. For registration details, go to Camp Brisket registration at Foodways Texas.
Brisket “Stall” Demonstrated During Camp Brisket
One of the most frustrating and confusing events that occurs when smoking meat products is the time period when the meat seems to just quit cooking. The temperature levels off and will not elevate regardless of how hot the pit temperature (which is the first thing that most inexperienced barbecuers will do). During our recent Camp Brisket, we were able to demonstrate the “stall” that larger meat cuts go through during smoking. Actually, the stall has been scientifically documented to be evaporative cooling that is occurring around the… Read More →
