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BBQ Wire

stampede66mini.jpgDaniel Vaughn gets in the kitchen at Stampede 66, where the brisket takes a whopping five days to make. They start with Texas-raised Akaushi beef that's trimmed, cured, cold-smoked and cooked sous vide for 72 hours before finally hitting the grill. [TMBBQ]

Stampede 66

1717 McKinney Avenue, , TX 75201 (214) 550-6966 Visit Website