Talking about cooked briskets
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 practices that we teach in the classroom and in the camps. Davey used his pit to show the group how to smoke briskets and the way that pits such as his work. We had a beautiful day at the Thomas G. Hildebrand DVM ’56 Equine Complex to have an outside classroom.
Davey Griffin beginning the discussion about trimming/seasoning briskets
Davey Griffin answering questions about trimming/seasoning briskets
Jeff Savell answering questions about brisket
We urged the participants to not shy away from the moist or point end and to enjoy some of the bark when they eat brisket. If the briskets are properly trimmed and seasoned, the bark will add, not subtract from the eating experience.
Revealing the cooked briskets
The cooked briskets were taken into the Equine Center for slicing and serving. Each person was given a slice of lean (from the flat) and moist (from the point) to try.
Showing the moist or point end of the brisket
Serving the lean and moist ends of the brisket
During lunch, we discussed the history of ANSC 117, Texas Barbecue and the evolution of Barbecue Summer Camp and Camp Brisket that we host in conjunction with Foodways Texas. We received great feedback from the guests with many of them commenting that they loved the moist end with the bark. It was great to share some of our teaching and extension/outreach programs with this group to let them know more about the activities going on within our Texas Barbecue program in our department.
