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You probably already know all about Dan Delaney, the equal parts cook/businessman/tinkerer/hipster/marketer who turned last years' pop-up BrisketLab into the full-on brick and mortar restaurant BrisketTown in Williamsburg in the fall. The restaurant serves up some seriously legit central Texas-style barbecue (read: brisket + salt + pepper + smoke).
More recently, he opened SmokeLine, a barbecue stall serving sandwiches and a few barbecue items around the 15th street entrance to the High Line.
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