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COLLEGE STATION, Texas (KBTX) – Barbecue enthusiasts from around the world visited Texas A&M University on Friday and Saturday to participate in Camp Brisket, a two-day course focused on cutting meat.
Registration for Camp Brisket is based on a lottery system, with some participants waiting up to five years to get a spot on the course.
People of all skill levels were in attendance, from amateur enthusiasts to restaurateurs and even award-winning competitive pitmasters.
“We call it our barbecue family, and we’re so lucky to call Texas our barbecue family,” said Camp Brisket participant Janice Smela.
Topics covered included meat quality, seasoning, wood types, and cooking methods. There are plenty of opportunities to sample throughout the day.
Participants came from multiple states, Mexico, and Canada, all brought together by a love of barbecue.
“Barbecue brings people together, and we saw that over our two days here at Camp Brisket,” said Jeff Sabel, instructor and director of agriculture and life sciences.
Sumela and her husband waited more than five years to settle at Camp Brisket.
“It’s like winning the lottery, right? It’s the brisket lottery,” she said.
Both are from Canada and are completely self-taught competitive pitmasters. They’ve fallen in love with barbecue since visiting the state and try to come back as often as possible.
“In my opinion, the center of barbecue is in Texas,” Smela said.
She is in awe of not only the content of Camp Brisket, but also the atmosphere itself.
“A lot of times they’re coming to build community, and I think community is part of what they do. Some people will leave here, but they’ll stay friends long after they leave here. “We will continue to do so,” Savell said.
He added that his team of instructors, including himself, will be able to learn from participants while teaching the course. They can work with everyone who participates through the program.
At the end of the two-day course, we’ll gather around Texas BBQ.
“They’re all going to feel like there’s a kind of bond between them, and that’s really special,” he said.
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