COLLEGE STATION, Texas - On Jan. 6 and 7, MEAT+POULTRY Editor-in-chief Joel Crews attended Camp Brisket, a joint venture between Foodways Texas and the Meat Science Section of the Dept. of Animal Science at Texas A&M Univ. The camp looks at areas of the centerpiece of Texas barbecue, the beef brisket.

Meat enthusiasts that show up to the event learn the history and anatomy of the brisket, the trimming, and seasoning of brisket including which knife to select and tasting and grading the finished brisket product.

Take a look at some highlights of Day 1 at Camp Brisket.