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.
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- Robb Walsh describing history of briskets in Texas Barbecue
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- Davey Griffin and the anatomy of a brisket
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- Jeff Savell making chopped brisket
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- Steve Grams describing wood
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- Berry Madden describing cooking briskets
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- A panel of pitmasters: Greg Gatlin, Justin Fourton, Robb Walsh, Scott Morales, and Bryan Bracewell
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- Greg Gatlin, Justin Fourton, and Robb Walsh on pitmaster panel
For registration details, go to Camp Brisket registration at Foodways Texas.
