Camp Brisket is a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University that explores all facets of the centerpiece of Texas Barbecue, the beef brisket. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell. The first camp was held in January, 2013 with subsequent camps held in January, 2014, January, 2015, and January, 2016.
Registration for Camp Brisket is coordinated by Foodways Texas, an organization whose mission is 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. Tickets for the camp go on sale in August.
Camp Brisket is held on the campus of Texas A&M University at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex.
The camp is intensive and interesting. Attendees will learn about the anatomy of a brisket, building fires and wood selection, seasoning and smoking briskets and plenty of tastings. There will be a featured panel on the subject as well.
Joe Riscky (owner/pitmaster Riscky’s BBQ) will be featured on the”Wood & Smoke” panel moderated by Daniel Vaughn from Texas Monthly.