"Last night, my wife and I decided to dine in town at a restaurant that specializes in smoked BBQ. We were excited to try it out as we both love BBQ. The restaurant had great cole slaw, friendly staff, and beautiful mountain views. The man at the table next to us highly recommended the ribs. However, we were disappointed with the brisket. Although one slice was cooked well with a nice smoke ring, the rest of our slices were tough and flavorless. The server brought us a plate of brisket with no bark, which turned out to be covered in black creosote. It seems that the pit-master used green wood or let the fire burn out, resulting in a bitter, cancer-causing taste. We were surprised that the owner would let such poor quality meat make it to the customer. We paid $19 per plate and left the restaurant feeling disappointed and still hungry. The restaurant has potential, but their misuse of the smoking pit and failure to address the issue gives them a low grade in our book. They should have been more transparent about the quality of their food."
