← Camp Brisket draws all walks of life to learn finer points of Texas’ most popular cut for barbecue

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(Left) Dr. Jeff Savell, Texas A&M University distinguished professor in the department of animal science, and Aaron Franklin of Franklin Barbecue in Austin, demonstrate the proper slicing of brisket at 2015 Camp Brisket held at Texas A&M. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

(Left) Dr. Jeff Savell, Texas A&M University distinguished professor in the department of animal science, and Aaron Franklin of Franklin Barbecue in Austin, demonstrate the proper slicing of brisket at 2015 Camp Brisket held at Texas A&M. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

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