The Barbecue 101 class for freshman at Texas A&M is using my Legends of Texas Barbecue as a textbook, so I was invited to be the guest lecturer last Friday. The subject was brisket, and the theme was "To Wrap, or Not to Wrap." I talked about the history and methodology of brisket cooking, and then we tasted six briskets that had been cooked in a smoker parked on the sidewalk out in front of the building.
The meat was prepared according to six different recipes. Jim Goode's recipe for "pl
