Has anyone eaten at Billy's in Bastrop, 30 miles east of Austin? They get raves from the locals but their methods are unorthodox. They cook at high heats for shorter periods instead of the usual low and slow.
I believe Kreuz and Smittys do this as well. I think they cook their shoulder clod at around 400 to 500. I'll have to check my sources to verify, but I am pretty sure.
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