In the mood for a brief trip down the barbecue road less traveled? Texas Monthly barbecue editor Daniel Vaughn found "perfectly tender and moist" brisket with a nicely blackened crust, pico de gallo-spiked beans with "nearly as much meat as beans," and "a flawless chopped brisket sandwich" at Harris Bar-B-Que in Waxahachie, roughly a thirty-minute drive from downtown Dallas. [TMBBQ]
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