Day 1 of the 2014 Camp Brisket from Foodways Texas and Texas A&M Meat Science.
Dr. Jeff Savell started the day for us by tweeting some facts about the humble brisket.
Then sent photos of the Meat Science section's prep work for the camp.
The Camp officially began at 8am on Friday, January 10th.
Daniel Vaughn schooled everyone with a bit of brisket history.
Then the meat experts at Texas A&M's Meat Science section took over.
We served up a brisket lunch (what else?) featuring a blind taste test of various brisket grades (prime, top choice, etc.).
Soon after listening to Dr. Jeff Savell, Dr. Nick Nickelson (biochemist), and Aaron Franklin discuss the science and application of wood smoke, we thoroughly enjoyed a beautiful dinner prepared by Louie Mueller Barbecue.