Bryan Bracewell ’98 was raised around Texas barbecue, and it was this passion for barbecue that led him to become a student at the Texas A&M College of Agriculture and Life Sciences. Fast forward to today, he is still learning from Texas A&M AgriLife as a small business owner and credits the Texas A&M AgriLife Research-informed teachings conducted by Texas A&M AgriLife Extension Service with helping him connect the art of barbecue with the science of barbecue. As we celebrate #NationalBarbecueDay, read more about Bracewell and his journey with the meat science program at tx.ag/ScienceBehindTexasBBQ.