"On the plus side: the staff was friendly, the atmosphere was enjoyable, and the portion sizes were generous—enough to easily serve two people with a single meal. They also offered reasonable prices. However, I believe improving the quality while adjusting the prices and portion sizes would be a wise move.
Now, let’s talk about the brisket. The smoke flavor was unfortunately lacking. I even tried to catch a whiff of that beloved mesquite and hickory aroma as I approached, but it was nowhere to be found—there wasn’t even a hint of post oak. Perhaps they smoke the meat off-site, and if that's the case, they should definitely step up their wood game!
Next, the brisket had no bark, and it was missing the signature flavors of black pepper and salt. I observed a whole packer cut at the carving table, and it wasn’t properly trimmed and shaped before smoking. A little attention to aerodynamics could go a long way here. I requested moist brisket at the register, but maybe that was a miscommunication. In the world of BBQ, "moist" usually refers to the point, not the flat. Unfortunately, I was served all flat. While that might have been acceptable, it was clear the cut was USDA Choice, which makes it cost-effective but sacrifices fat content. The meat was overcooked as well—it should pull apart easily rather than fall apart. It also should be flavorful enough to stand on its own without sauce.
As for the sides, the potato salad was great—I'd give it an 8 out of 10. The coleslaw wasn’t worth a second bite, and the cornbread was hard enough to break windows if thrown. The sweet tea was pleasantly balanced, not overly sweet, and the sauce was decent, though nothing particularly memorable."
