COLLEGE STATION — Barbecue season is upon us, and as the demand for brisket soars, so does the price. “These prices have really skyrocketed, and this is a demand-driven phenomenon,” said Dr. David Anderson, Texas A&M AgriLife Extension Service livestock economist in College Station. “What used to be a very inexpensive cut, the primal brisket is now only behind the primal rib and loin in value,” Anderson said. “In the last week of May, the comprehensive cutout brisket value was $213.47 per hundredweight, up 19.4% from the same… Read More →
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… Read More →
This was brisket week in ANSC 117, Texas Barbecue, and the emphasis was placed on teaching students about the anatomy of a brisket and how to slice them. Brisket terms such as point and flats and moist and lean were discussed, and students were shown about the proper use of large slicing knives to cut the briskets. The briskets were cooked overnight on an offset pit and were brought up to the Rosenthal Meat Center for class. Back in my happy place at #TAMUBBQ @AgRiley79 @jsavell @tamudgriff pic.twitter.com/9fQEmEdIMZ… Read More →
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 →
Note: This page was developed by Davey Griffin for a youth event at the San Antonio Livestock Show and Rodeo. It is an excellent link to photos related to the most common barbecue cuts. JWS Although most meat cuts could be prepared as a barbecue product, there are a number of meat products commonly considered for barbecue techniques. Many of them might be less desirable if prepared by other cooking methods. Below are links to photographs and descriptions of some of the meat cuts most often used for barbecue…. Read More →
The next Camp Brisket will be held January 6-7, 2017. The drawing for the tickets for this camp has been held, and all have been issued. Membership in Foodways Texas is required to participate in Camp Brisket. 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,… Read More →
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 →
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 →
This week’s Texas Barbecue class was about briskets with the focal point of comparing wrapped versus non-wrapped briskets. Now if there is anything that can start an argument, it is whether it is acceptable to wrap briskets during the cooking process. By wrapping, we are referring to wrapping with aluminum foil, a process that has been termed, “Texas Crutch,” as a reference to using foil to help the cooking process. We cooked four briskets on an offset trailer pit beginning at around 11 PM on Thursday night. The… Read More →
July 2, 2013 Food safety methods also featured at gathering Writer: Blair Fannin, 979-845-2259, [email protected] COLLEGE STATION – They came from all walks of life: school teachers, information technology specialists, engineers and pitmasters. They all convened at Texas A&M University in College Station recently to learn how to cook better barbecue at the Barbecue Summer Camp. There was no textbook, but lots of visual demonstrations and, of course, heavy tasting. The camp is a partnership between Foodways Texas and the meat science section in the department of animal… Read More →
