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Camp Brisket Helps Novice
Pitmasters Feed Masses

Wednesday, January 10, 2018

By Blair Fannin

Nothing beats good brisket and Texas barbecue, but smoking brisket on a barbecue pit can be a daunting task for the novice.

“I love barbecuing in general, but the brisket is a very intimidating cut of beef,” said David Nelson of Austin, who attended Camp Brisket recently at Texas A&M University in College Station.

Ty Robertson of Granbury holds a sampling of five different briskets cooked Central Texas style and graded during lunch at Camp Brisket at Texas A&M University in College Station. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

Camp Brisket attendees from Austin included David Nelson (foreground) and Brian Michalk enjoy tasting and grading five different brisket samples cooked Central Texas style. (Texas A&M AgriLife Extension Service photo by Blair Fannin)



The Camp Brisket program was led by Dr. Jeff Savell, University Distinguished Professor and E.M. “Manny” Rosenthal, chair-holder in the department of animal science. Savell discussed knife selection as part of the Camp Brisket curriculum. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

The program attracted more than 60 attendees who entered a lottery system and won a ticket to the two-day event that organizers say teaches everything you would want to know and more about how to cook good barbecue brisket.

Camp Brisket is a partnership between Foodways Texas and the meat science section of the department of animal science at Texas A&M.

“We had probably 300 to 400 people in the lottery,” said Marvin Bendele, executive director of Foodways Texas in Austin. “It’s just crazy how many people want to learn more about cooking good brisket and good barbecue.”

The program was led by Dr. Jeff Savell, university distinguished professor and E.M. “Manny” Rosenthal, chair-holder in the department of animal science; Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist; and Ray Riley, manager of the Rosenthal Meat Center, all at Texas A&M in College Station.

Aaron Franklin of Franklin Barbecue in Austin was part of the all-star lineup of program speakers that led a brisket trimming demonstration. Jess Pryles, Austin-based cook and author, led a discussion on comparing restaurant and competition style brisket. Homer Robertson, world champion chuckwagon cook, provided a chuckwagon breakfast to attendees.

Topics covered all aspects of barbecue brisket, which spanned understanding brisket anatomy, trimming briskets, seasoning, cooking/smoking and proper slicing techniques.

Aaron Franklin of Franklin’s Barbecue in Austin was part of the all-star lineup at Camp Brisket, leading a brisket trimming demonstration. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

The Camp Brisket program was led by Dr. Jeff Savell, University Distinguished Professor and E.M. “Manny” Rosenthal chairholder in the department of animal science. Savell discussed proper brisket slicing methods as part of the Camp Brisket curriculum. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist, discusses the different cuts of beef at Camp Brisket. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

The Camp Brisket program was led by Dr. Jeff Savell, University Distinguished Professor and E.M. “Manny” Rosenthal chairholder in the department of animal science. Savell discussed proper brisket slicing methods as part of the Camp Brisket curriculum. (Texas A&M AgriLife Extension Service photo by Blair Fannin)


Participants took part in tasting demonstrations featuring different grades of briskets smoked with traditionally used Texas woods. There was also discussion on whether to wrap or not wrap, during cooking. Franklin and Savell teamed to also give camp attendees insight as to how to properly slice a cooked brisket.

“I’ve been cooking barbecue since I was a teenager, but never been to a class,” said Tracy Nelson of Bowie, Maryland. “My sister got me a ticket to this event. I’m toying with the idea of starting a business cooking brisket in Maryland. I’m excited about learning these insights about the brisket.”

bbq.tamu.edu

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