KANSAS CITY, Mo. – In Part 2 of the MEAT+POULTRY Podcast, longtime Contributing Editor and Texas A&M Univ. meat scientist, Jeff Savell, co-author of Meat Perspectives, discusses the cult-like popularity of A&M annual, two-day Camp Brisket.

The event examines the educational side of barbecue at Texas A&M and is a joint venture between Foodways Texas and the Meat Science Section of the Dept. of Animal Science at Texas A&M Univ in the summer.

Savell details his background in barbecue and how he’s grown to love the process of setting up this camp and educating attendees. He also emphasized the global reach of the program hosted at Texas A&M.

For more details visit the Camp Brisket website.

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