As a fortunate attendee of this year's Camp Brisket at Texas A&M Univ. (see "Persuing Pitmaster Status," Page 24) it was enlightening and inspiring to rub shoulders (no pun intended) with some of the most accomplished barbecue cooks and operators of some of the most iconic restaurants in Texas and beyond the borders of the Lone Star State. While the event was held during a chilly weekend in January, I hoped the experience would provide interesting and useful information and resources for one of my favorite issues of the spring: MEAT+POULTRY's Annual Barbecue Report. My hopes were more than fulfilled and included a brush with barbecue greatness when I got to meet one of my idols: Aaron Franklin, one of the featured pitmasters at the event who shared his experiences and advice openly with attendees.
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