The Meat Science Program hosts an annual Brisket Camp

Barbecue enthusiasts from across the country gathered at Texas A&M University's Hildebrand Horse Complex on Friday for the start of the 12th annual event Camp Brisket – An educational program for the public hosted by meat scientists from Texas A&M University College of Agriculture and Life Sciences In cooperation with Foodways Texas.

Camp Brisket attracts participants of all backgrounds and experience levels, from home cooks and hobbyists to professional chefs and restaurateurs. Members of each year's class spend two days on the campus of Texas A&M University in College Station, honing their craft under the supervision of a trio of experts known as the “Three Brisketers” — meat science professor Dr. Davey Griffin, Rosenthal Meat Center Director Ray Reilly, and Dr. Geoffrey Saville, Vice Chancellor and Dean of Agriculture and Life Sciences.

The January program is different from the college's three-day program Summer camp BBQ In that it focuses solely on the science, history, and preparation of beef brisket, teaching participants practical techniques for mastering this Texas staple product. Both programs frequently feature top barbecue experts and other prominent figures in the Texas barbecue scene, who offer their own advice and perspectives.

To learn more about Texas A&M BBQ Camps and how to sign up, visit bbq.tamu.edu.