Barbecue enthusiasts convened at Texas A&M over the weekend to receive a pitmaster class from Texas barbecue legends. (Mark Guerrero/Texas A&M University) By Blair Fannin, Texas A&M University College of Agriculture and Life Sciences Nothing beats good brisket and Texas barbecue, but smoking brisket on a barbecue pit can be…
Aaron Franklin of Franklin’s Barbecue in Austin, discussing brisket cuts. (Photo by Dr. Jeff Savell, University Distinguished Professor and E.M. “Manny” Rosenthal chairholder in the department of animal science at Texas A&M). There was no shortage of beef nor legends of Texas barbecue at Camp Brisket…
