Tag Archives: Brisket

Next Camp Brisket scheduled for January 10-11, 2014

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We are happy to announce that the next Camp Brisket is scheduled for January 10-11, 2014 in College Station. This is a joint activity between the Meat Science Section of the Department of Animal Science at Texas A&M University and Foodways Texas. This two-day event specializes in the brisket, the cut best known as part of Texas Barbecue, and the cut that may be the hardest to consistently prepare correctly. For registration details, go to Camp Brisket registration at Foodways Texas.

Discolored edges on beef briskets

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It is not uncommon these days to pick up a vacuum packaged brisket at a grocery store and see a discolored edge on it.  This discoloration may be subtle or it may be quite distinct and is usually gray or brown, which contrasts with the purple color of the meat in the vacuum package (the meat will turn red when removed from the package and exposed to oxygen). The reason for this discoloration is that this edge of the brisket is exposed when the carcass is split into… Read More →