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Stampede 66

The Lowest and Slowest, Part II

Aug 5, 2014 By Daniel Vaughn

Last week we took you to Tioga, Texas, where Warren Clark developed a three-day smoked brisket recipe that is still served at Clark’s Outpost, the restaurant he founded decades ago. His method was borne from his earlier days using a traditional smokehouse in Arkansas, where cooking time was measured in days.