Meat+Poultry - June 2018 - 46
M E AT P E R S P E C T I V E S
Getting analytical with brisket
BY J E FFR E Y SAV E L L a n d K E R R I G E H R I N G | m e a t p o u l t r y @ s o s l a n d.c o m
Kerri Gehring is the president/CEO of the International HACCP Alliance
and is a professor in the Dept. of Animal Science at Texas A&M Univ.
Jeff Savell is University Distinguished Professor, Regents Professor, and
E.M. "Manny" Rosenthal Chairholder in the Dept. of Animal Science at
Texas A&M Univ.
MEAT+ POULTRY | 06.18 | www.meatpoultry.com
Photos: Jeff Savell
Researchers at Texas A&M
investigated whether aging
brisket before smoking it
would improve the quality.
e know that postmortem aging
enhances the tenderness
and flavor of many beef cuts,
especially the middle meats. However,
when barbecue enthusiasts started asking
us if briskets cooked using the Texas-style
smoking method (low heat for a long-time;
fondly called "low and slow") would benefit
from aging, we decided we needed more
information before giving a definitive answer.
Taking an academic approach, we designed
a research project to evaluate the effect
of aging on palatability characteristics of
Texas-style smoked briskets. The project was
funded, in part, by the Beef Checkoff, and
special assistance in smoking the briskets was
provided by Southside Market and Barbeque
of Elgin, Texas.
Based on discussions from panelists and
participants during each year's Camp Brisket
held annually at Texas A&M Univ., we knew
that many Texas pit masters use US Dept. of
Agriculture (USDA) Prime or Choice briskets
in their restaurants. Therefore, for this project
we collected briskets from both sides of 12
USDA Choice carcasses. The briskets were
vacuum-packaged and then aged under
refrigeration for seven, 21 or 35 days.