The brisket at The Slow Bone is now approximately 40 to 50 percent less smoky. This is apparently a good thing, and is thanks to owner Jack Perkins' recent barbecue pilgrimage to Austin, where he noticed that the 'cue from places like La Barbecue and John Mueller Meat Co. was much less smoky than his own. (Smokiness needs an official unit of measurement a la the Scoville scale, don't you think?) [TX BBQ Posse]
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