https://agrilifetoday.tamu.edu/2024/05/13/top-barbecue-tips-from-the-three-brisketeers/

The Three Brisketeers are Davey Griffin, Ph.D., professor and Texas A&M AgriLife Extension Service meat science specialist, and Ray Riley, Rosenthal Meat Science and Technology Center manager, both in the Texas A&M College of Agriculture and Life Sciences Department of Animal Science, along with Jeffrey W. Savell, Ph.D., vice chancellor and dean for Agriculture and Life Sciences.

Here are some juicy tips the trio encourages every barbecue enthusiast to know.

Some solid tips from the guys there. Really agree with the knowledge is power and keep experimenting points.

I've tried every little fad when it comes to brisket cooking: adding tallow, foil boat, etc. but in the end it's learning the basics (proper trim, good fire/temp management, timing of the pull, & resting) and applying them well that makes the biggest difference. Not saying some of ohose other things don't help, but you gotta master the basics first and keep on improving your craft.

And I like to experiment, just did my first pastrami brisket this past weekend was pretty happy with how it turned out. Was a nice change of pace for something different.

cupofjoe04 said:

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Man, I looked at your pics before finishing reading your last paragraph, and I was seriously about to recalibrate the weight of your opinion based on the look of that brisket's texture and color… ha ha! Then I read "pastrami brisket"
and all faith was restored! Looks good! How was the taste compared to brisket or pastrami?

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worlds most epic smoke ring.