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Country Cousins Barbeque

May 3, 2013 By Daniel Vaughn

2010: The thick slice of brisket was perfectly cooked. The seasoning was intense, but the small surface-area-to-meat ratio helped temper it a bit. A morsel of fat clung to the end of this thick slice, and it made for one happy mouthful. While this cowboy style of barbecue doesn’t ever…