Camp Brisket
Camp Brisket
Camp Brisket explores all facets of the centerpiece of Texas Barbecue, the beef brisket. You’ll learn how to cook the perfect brisket and participate in test tastings, too.
About Camp Brisket
Camp Brisket is a venture between Foodways Texas and the Meat Science Program within Texas A&M University’s Department of Animal Science. It’s coordinated by meat science educators Davey Griffin, Ray Riley and Jeff Savell. The first Camp Brisket was held in January 2013.
Locations
Camp Brisket is held on the Texas A&M University campus in College Station. Activities are held at the Rosenthal Meat Science and Technology Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex or Thomas G. Hildebrand, ’56 DVM Equine Complex.
Camp highlights
Several topics are covered during both days of the camp.
First-day topics and activities:
- Brisket history
- Anatomy of a brisket
- Knife selection, slicing and carving
- Taste test brisket lunch
- Beef grading and certified beef programs
- Wood and smoke panel
Second-day topics and activities:
- 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
How to register
Registration for Camp Brisket is coordinated by Foodways Texas, an organization with a mission 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. Because the camp is so popular, special lottery drawings are used for camp registration. Membership in Foodways Texas is required for attending the camps. After becoming a member, you’ll be notified about how to enter the lottery.
