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ZOMG BBQ

curlys%20sign121713.jpgBBQ Editor Daniel Vaughn visits Curly's Carolina, TX in Round Rock, where he enjoys the Texas-style brisket but thinks the Carolina pulled pork could get more Carolina-y. Right now they're using Texas-style indirect smoke, but a direct heat cooker is in the works, and they hope to expand to whole hogs. [TMBBQ]

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