Morning Ag Clips logo
  • Subscribe ❯
  • PORTAL ❯
  • LOGIN ❯
  • By Keyword
  • By topic
  • By state
  • Home
  • Events
  • Jobs
  • Store
  • Advertise
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Subscribe to our
    daily email
    ❯
  • Portal Registration❯
  • Login❯
  • policy
  • tractors & machinery
  • education
  • conservation
  • webinars
  • business
  • dairy
  • cattle
  • poultry
  • swine
  • corn
  • soybeans
  • organic
  • specialty crops
  • Alabama
  • Alaska
  • Arizona
  • Arkansas
  • California
  • Colorado
  • Connecticut
  • Delaware
  • Florida
  • Georgia
  • Hawaii
  • Idaho
  • Illinois
  • Indiana
  • Iowa
  • Kansas
  • Kentucky
  • Louisiana
  • Maine
  • Maryland
  • Massachusetts
  • Michigan
  • Minnesota
  • Mississippi
  • Missouri
  • Montana
  • Nebraska
  • Nevada
  • New Hampshire
  • New Jersey
  • New Mexico
  • New York
  • North Carolina
  • North Dakota
  • Ohio
  • Oklahoma
  • Oregon
  • Pennsylvania
  • Rhode Island
  • South Carolina
  • South Dakota
  • Tennessee
  • Texas
  • Utah
  • Vermont
  • Virginia
  • Washington
  • West Virginia
  • Wisconsin
  • Wyoming

Morning Ag Clips

  • By Keyword
  • By topic
  • By state
  • policy
  • tractors & machinery
  • education
  • conservation
  • webinars
  • business
  • dairy
  • cattle
  • poultry
  • swine
  • corn
  • soybeans
  • organic
  • specialty crops
  • Home
  • Events
  • Jobs
  • Store
  • Advertise
Home » Camp Brisket helps novice pitmasters feed masses
cattle meat events
TRAINING ...

Camp Brisket helps novice pitmasters feed masses

From a lottery of 300 to 400 people, more than 60 attendees won a ticket

PUBLISHED ON January 9, 2018

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)

COLLEGE STATION, Texas — 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.

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 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, chairholder 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.

“I heard about the point and the flat on a brisket, but didn’t know what all of that meant until attending Camp Brisket,” Nelson said. “This is a really neat experience getting exposed to all of this. The key takeaway is if you do the basics really well, you will come out alright.”

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 knife selection as part of the Camp Brisket curriculum. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

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 chuck wagon cook, provided a chuck wagon breakfast to attendees.

Other experts on hand were Bill Dumas of Stiles Switch Barbecue; John Brotherton of Brotherton’s Black Iron Barbecue; Joe Riscky of Joe Riscky’s Barbeque; Kerry Bexley and Tootsie Tomanetz of Snow’s BBQ; Wayne Mueller of Louie Mueller Barbecue; Russel Roegels of Roegels Barbecue Co.; Tom Abney, Southside Market and Barbeque; Kevin Kolman, Weber-Stephen Products; and Ryan Zboril of Pitt’s and Spitt’s.

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

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.”

For more information, visit https://bbq.tamu.edu.

—Blair Fannin
Texas A&M AgriLife Extension Service

For more articles out of Texas, click here.

RECOMMENDED ARTICLES

Texas A&M students receive scholarships from Southwest Meat Association
August 09, 2022

GALVESTON, Texas — Scholarships were given to 22 students in the Texas A&M College of Agriculture and Life Sciences totaling $47,500 from the Southwest Meat Association Foundation during this year’s convention held in Galveston July 27-30. Thirteen undergraduate and eight graduate students received the awards relating to animal science and food science and technology majors, as well as […]

Savell receives American Meat Science Association R.C. Pollock Award
June 14, 2022

COLLEGE STATION, Texas — Jeffrey W. Savell ’75, Ph.D., a University Distinguished Professor, Regents Professor and the E.M. “Manny” Rosenthal Chair in the Department of Animal Science in the College of Agriculture and Life Sciences at Texas A&M, has been named the 2022 American Meat Science Association R.C. Pollock Award honoree. Savell, recently named vice chancellor […]

The science behind Texas barbecue
May 17, 2022

COLLEGE STATION, Texas — As a proud third-generation pitmaster, Bryan Bracewell ’98 has a passion for Texas barbecue that is steeped in family tradition. Bracewell is the current owner of his family’s business, Southside Market and Barbecue, a barbecue restaurant and market that has served the residents of Elgin since 1882. It was this passion […]

Meeting grape producers in the vineyard
April 21, 2022

COLLEGE STATION, Texas — The Texas High Plains is home to 80% of the grapes that fuel a burgeoning Texas wine industry. But the High Plains is also home to some formidable obstacles to grape growing, which is why Texas A&M AgriLife has focused research initiatives to help growers find solutions. The viticulture and enology programs […]

Talking turkey with Texas A&M AgriLife Extension Service
November 16, 2021

COLLEGE STATION, Texas — While having turkey on the holiday table is a must for many households, there is some disagreement on the type and size of turkey to buy, as well as how to thaw and cook it, said Texas A&M AgriLife Extension Service experts. In addition, the experts said, this holiday season the challenge […]

Spread the word

Browse More Clips

Lending co-op announces new office

Igenity Brangus Giveaway

Primary Sidebar

MORE

TEXAS CLIPS

cattle on feed
CattleFax forecasts producer profitability in 2023
February 2, 2023
2022 Heritage Breed Microgrants awarded
February 2, 2023
Sorghum: The unlikely food source for pollinators
February 2, 2023
The economic impact of the National Watermelon Promotion Board
February 2, 2023
Cattlemen’s College draws big crowd in New Orleans
February 2, 2023
  • Trending
  • Latest

YOU MIGHT ALSO LIKE...

Cattle producers, farmers and farm businesses in south central Iowa will learn about the latest crop production and grazing research and trends during the fall field day at Iowa State University’s McNay Memorial Research and Demonstration Farm Aug. 6. (Courtesy of ISU Extension and Outreach)
Iowa cattle inventory report
February 3, 2023
Iowa Pork Regional Conferences
Iowa Pork Regional Conferences Feb. 20-23
February 3, 2023
Wisconsin Beef Leadership Institute
Apply now for Beef Leadership Institute
February 3, 2023
Wisconsin cattle inventory report
February 3, 2023
Cattle on Feed
Minnesota cattle inventory report
February 3, 2023

Footer

MORNING AG CLIPS

  • Contact Us
  • Sponsors
  • About Us
  • Advertise with Us
  • Privacy Statement
  • Terms of Service

CONNECT WITH US

  • Like Us on Facebook
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube

TRACK YOUR TRADE

  • Markets & Economy
  • Cattle Updates
  • Dairy News
  • Policy & Politics
  • Corn Alerts

QUICK LINKS

  • Account
  • Portal Membership
  • Just Me, Kate
  • Farmhouse Communication

Get the MAC App Today!

Get it on Google Play
Download on the App Store

© 2023 Morning Ag Clips, LLC. All Rights Reserved.