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![Sliced turkey, brisket, and sides from Edge Craft BBQ in Oklahoma City.](https://img.texasmonthly.com/2022/08/edge-craft-bbq.jpg?auto=compress&crop=faces&fit=scale&fm=pjpg&h=640&ixlib=php-1.2.1&q=45&w=1024&wpsize=large)
Texas-style barbecue can be found worldwide, but it crossed the Atlantic Ocean more quickly than it crossed the Red River. Until recently, a great slice of smoked brisket in Oklahoma was harder to find than a Longhorns fan in Norman. Even Texas-based barbecue chains like Rudy’s Bar-B-Q and Dickey’s Barbecue Pit have more locations in Arizona than Oklahoma, which has just a few joints in Oklahoma City and nearby Norman. Tulsa, the state’s second-largest city, has neither. The state’s official meal includes the non-specific “barbeque pork,” but no brisket, and smoked bologna is far more common than a well-crafted smoked sausage. Thankfully, a few brisket-loving entrepreneurs have worked to fill that void in recent years.Justin Carroll and John Karr had an odd business plan when…
The post Texas-Style Barbecue Invades Oklahoma appeared first on Texas Monthly.
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