There is a science behind a well-cooked brisket and experts in the College of Agriculture and Life Sciences want you to know about it. It’s #NationalBrisketDay, a day for celebrating the low-and-slow process of one of the most popular cuts of meat. If you’ve ever wondered why a smoke ring appears on a brisket or why some cuts require higher internal temperatures before they are tender, be sure to check out bbq.tamu.edu to learn more about the science behind the meat. Until then, enjoy roughly 45 seconds of brisket cutting.