BROADCASTS.com

Published: Feb. 6, 2020, 10:23 p.m.

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In the second part of the meat science conversation, longtime MEAT+POULTRY contributor Jeff Savell, who co-authors Meat Perspectives, discussed the popular two-day Camp Brisket.

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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.

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Savell details his background in barbecue and how he\\u2019s grown to love the process of setting up this camp and informing the attendees. Tune in above to hear his knowledge and expertise on the subject. He also emphasized the global reach of his program at Texas A&M.

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For more details visit the Camp Brisket website.

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Listen to Part One of our discussion with Savell here.

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