I am giving up driving on July 17th. I have a vision problem (macular degeneration) and I've been planning for this the last two years. So, now is the time. Fortunately, you folks don't have to be worried that I might drive my car into yours and hurt somebody (especially me). One of the things on my driving "bucket list" is a trip to a good barbecue restaurant. I really enjoyed Butcher's in Wellston and was planning on going there but there are others that I haven't been to locally, specifically Maple's, Deckles (I live three miles from Deckle's), Big O's Pork and Dreams (I live one mile from Big O's). Any opinions? If I can get equally good food locally it would be easier on me to stay local but if not, I'm on my way to Wellston Friday.
Thanks,
C. T.

By the way, I'm hoping for opinions from those of you that have been to Butcher's, but any and all opinions are welcome.
C. T.

IMO, Buthcher's has the best brisket in the state, but go early the line can get crazy. For ribs I prefer Smokin' Joe's in Davis. In town I prefer Cornish Smokehouse over Maples, but they're both good.

IMO, Buthcher's has the best brisket in the state, but go early the line can get crazy. For ribs I prefer Smokin' Joe's in Davis. In town I prefer Cornish Smokehouse over Maples, but they're both good.

Catcher,
Good suggestion (although I'm not sure Butcher's is better than Burn Co. in Tulsa). I had forgotten about Cornish and that might be where I go, I've seen a few comments about Maple's and I'm not sure they are ready at this point. I've been to Butcher's several times so I do know how good and crazy crowded they can be. My son suggested that I order The Meat Locker, but that's a little too much food for me.
C. T.

I haven't tried Burn Co., will have to put it on my list.

Haven't been to Butcher, but have been to Deckle and Maple's. Don't bother with Deckle - they let their pulled pork soak in water, their beans are kinda weird with celery salt in them and way too thick, one side we had wasn't great, can't remember which one, sorry, but their green apple coleslaw was really good. Their beef rib and brisket are OK, nothing more. They seem to have about a dozen meats and over a dozen sides, not sure if they do any of them excellently if they have that many. Maple's is better, their beef rib is great, lean brisket was really good (wife got that and I sampled it), beans were nice and meaty and didn't have any weird taste to them. Didn't have pork ribs at either, can't speak to that.

Texoma in Edmond has good brisket, but i favor Butcher's. I liked Maples when it was mobile but the restaurant looks too sterile in appearance for my tastes.

C.T, I think Butchers is the best overall but have not been to Big O’s. I think Maples is better than Deckle. Sorry to hear about the vision issues but best wishes to you and hope you have a great BBQ outing Friday wherever you decide to land. Enjoy!

C.T, I think Butchers is the best overall but have not been to Big O’s. I think Maples is better than Deckle. Sorry to hear about the vision issues but best wishes to you and hope you have a great BBQ outing Friday wherever you decide to land. Enjoy!

Okatty,
Thanks, but as I said, I have been planning this ever since I was diagnosed. And trust me, I love making my own decisions before one of boys says "Dad, you need to quit driving!". I will survive.
C. T.

Traveller's
Thanks, good information.
C. T.

Texoma in Edmond has good brisket, but i favor Butcher's. I liked Maples when it was mobile but the restaurant looks too sterile in appearance for my tastes.

Jersey Boss,
Is that on Waterloo? I have heard it's pretty good. Beginning to look like I will go to Butcher's or Cornish. Texlahoma is close enough that I will convince one of my kids to take me there.
C. T.

I was not impressed with Butchers. The brisket was tender but had no flavor and the burnt ends were mainly fat. Burn Co in Tulsa is my hands down favorite. Great meat items and great sides as well. George's Happy Hog on Culbertson in OKC is very good and I put it above Maples. I have not been to Jack's on NW 39th in a while but have always been happy with their BBQ every time I have gone. I have heard great things about Cornish but haven't tried them yet.There is a new place in Moore where the old Del Rancho used to be that is getting great reviews and would be worth the trip also. Fatty's https://www.fattyssmokehouse.net/ Finally, the last time I ate at Van's was for catering and it was not good at all.

Sorry you are giving up driving. Anytime you want BBQ, shoot me a PM and I'll come get you for BBQ and a beer. :Smiley051

Haven't been to Butcher, but have been to Deckle and Maple's. Don't bother with Deckle - they let their pulled pork soak in water, their beans are kinda weird with celery salt in them and way too thick, one side we had wasn't great, can't remember which one, sorry, but their green apple coleslaw was really good. Their beef rib and brisket are OK, nothing more. They seem to have about a dozen meats and over a dozen sides, not sure if they do any of them excellently if they have that many. Maple's is better, their beef rib is great, lean brisket was really good (wife got that and I sampled it), beans were nice and meaty and didn't have any weird taste to them. Didn't have pork ribs at either, can't speak to that.

Pulled pork is in pig fat, not water. Having said that, I think it's one of the weaker meats on the menu I've gone through the menu and like the lot of their sides. I've had the beans a few times, there are sides I like better. THe beans can be had anytime seeing as they're free.

I was going to not recommend Big O, but it looks liek they've turned it around on the ratings. I may have to revisit.

Given the distance, I don't think Maples is that much better if it even is.

Pulled pork is in pig fat, not water. Having said that, I think it's one of the weaker meats on the menu ...

It should taste better than it did if it's pig fat, but yeah, not very good, agreed.

I've been to Fatty's twice. The meat is average, but their sides are good. I've found the sides at most BBQ places are an afterthought, but the spicy baked beans and the smoked potato salad at Fatty's were very good.

I haven't been to Butcher's yet. Blu's downtown is very underrated. If you like hot sauce, John & Cooks in Lawton has the best. And Backdoor's the only place in Oklahoma I've found with burnt ends. Those are my favorites.

Hey C.T., looked like you were cruising well on your scooter though. That was me who honked at you that day as you were riding westbound on the sidewalk on 178th . Don't forget, on your way to Butcher's in Wellston, you'll be driving right by The Boundary on 66, between Arcadia and Luther. A little Mom & Pop BBQ joint I've always liked.

I haven't been to Butcher's yet. Blu's downtown is very underrated. If you like hot sauce, John & Cooks in Lawton has the best. And Backdoor's the only place in Oklahoma I've found with burnt ends. Those are my favorites.

Butchers and Fatties both have burnt ends on menu. I haven't tried Blu's downtown. Will have to try it

Coming from someone who has tried them all multiple times. I say go to Texalahoma. All of the above BBQ joints has their high points. But Texalahoma consistently hits their marks!

I love Butcher BBQ Stand, but everyone forgot about Vans in Norman. That's probably my second favorite BBQ place in Oklahoma.

I love Butcher BBQ Stand, but everyone forgot about Vans in Norman. That's probably my second favorite BBQ place in Oklahoma.

I believe someone above did mention Vans (not very favorably), but they catered my daughter's graduation party and it was very good. We had people there from out of state and they raved about it.

Hey C.T., looked like you were cruising well on your scooter though. That was me who honked at you that day as you were riding westbound on the sidewalk on 178th . Don't forget, on your way to Butcher's in Wellston, you'll be driving right by The Boundary on 66, between Arcadia and Luther. A little Mom & Pop BBQ joint I've always liked.

Rezman,
Not that it bothers me, but is The Boundary the place where the owner is a little bit rude? I can handle a little rudeness if the food is good and it's a few miles closer.
C. T.

I was not impressed with Butchers. The brisket was tender but had no flavor and the burnt ends were mainly fat. Burn Co in Tulsa is my hands down favorite. Great meat items and great sides as well. George's Happy Hog on Culbertson in OKC is very good and I put it above Maples. I have not been to Jack's on NW 39th in a while but have always been happy with their BBQ every time I have gone. I have heard great things about Cornish but haven't tried them yet.There is a new place in Moore where the old Del Rancho used to be that is getting great reviews and would be worth the trip also. Fatty's https://www.fattyssmokehouse.net/ Finally, the last time I ate at Van's was for catering and it was not good at all.

Sorry you are giving up driving. Anytime you want BBQ, shoot me a PM and I'll come get you for BBQ and a beer. :Smiley051

Jeepnokc,
Thanks, I might have to take you up on that some day. By the way, I don't consider their burnt ends to be burnt ends. Burn Co. is really good, but it's a little far for me at this point. Just think of all the people I could run over on the Turner Turnpike! I've been to George's a couple of times and the ribs were tasted good but they were a little tough. So I tried their brisket and it was pretty good. Well, I'm trying to decide now, Burns is 30 miles, Cornish is 25 miles and Maples is 17 miles. I have eaten a couple of time at Burns so I'm leaning to Cornish or Maples. I've recently read some mixed reviews about Maple's but I think I would take a chance.
Thanks,
C. T.

A little off topic but what happen to Oklahoma Station BBQ. Could they not compete. I thought for the price they were not too bad.

A little off topic but what happen to Oklahoma Station BBQ. Could they not compete. I thought for the price they were not too bad.

last time i had talked to the owner, he was making so much more doing BBQ Catering, than he was with the restaurant. so i don't know if they are still doing Catering or not, and just closed the restaurant.

Depends on what BBQ you want. If you want just brisket Deckles brisket and beef ribs are good but everything else I have had there has been mediocre at best. Texlahoma IMO probably has the best combination of ribs and brisket along with Maple's. If you just want ribs I wouldn't rule out Steve's Rib there on 2nd in Edmond, sometimes their ribs are damn near unbeatable.

I love Butcher BBQ Stand, but everyone forgot about Vans in Norman. That's probably my second favorite BBQ place in Oklahoma.

Like you I love Butcher's. No disrespect, but when I want Q and don't want to leave town I head over to RAY'S. No others comes into the rotation

Depends on what BBQ you want. If you want just brisket Deckles brisket and beef ribs are good but everything else I have had there has been mediocre at best. Texlahoma IMO probably has the best combination of ribs and brisket along with Maple's. If you just want ribs I wouldn't rule out Steve's Rib there on 2nd in Edmond, sometimes their ribs are damn near unbeatable.

I live about one mile from Steve's Rib. I will always be able to go there (with a little assist). I ate there when he was on Hefner, East of Rockwell and enjoyed it.
C. T.

Like you I love Butcher's. No disrespect, but when I want Q and don't want to leave town I head over to RAY'S. No others comes into the rotation

Jersey Boss,
Are you talking about Ray's in Norman? If so, I was eating at their place at Sooner road and I-40. That's where they started. Also, it's owned by Darrel Ray and his brother, Darrel was a star football player at OU and a good pro player as well.
C. T.

We’ve love Texlahoma and have been eating there pretty regularly until recently. The last 2 times we went it was just plain bad. One of the times the brisket was so tough if couldn’t even eat it. I left more than 3/4 of my sandwich on the tray. Both times it was like the meat had been pre sliced and kept in a warming tray or something. The meat was wet, like it had be steamed or something. So much so I used a paper towel to dry it off. It was just not good.

Jersey Boss,
Are you talking about Ray's in Norman? If so, I was eating at their place at Sooner road and I-40. That's where they started. Also, it's owned by Darrel Ray and his brother, Darrel was a star football player at OU and a good pro player as well.
C. T.

Yes it is. There is a picture of Billy Sims on the wall eating thier Q. The caption underneath claims Billy knows who has the best. Good stuff.

We’ve love Texlahoma and have been eating there pretty regularly until recently. The last 2 times we went it was just plain bad. One of the times the brisket was so tough if couldn’t even eat it. I left more than 3/4 of my sandwich on the tray. Both times it was like the meat had been pre sliced and kept in a warming tray or something. The meat was wet, like it had be steamed or something. So much so I used a paper towel to dry it off. It was just not good.

Why did you get a sandwich ?

I won't say all barbecue joints do this, but its a common practice, that they don't use their best meats on sandwiches. It very well could be yesterday's meat on today's sandwich.

If you're going to a joint like Texlahoma, go at lunch time. They will have their best meats when they open, as they've been smoking all night. And get brisket sliced, either lean or fatty.

We really like Butcher's - but don't often feel like driving all the way there, waiting in line and then having to drive home, reheat it and eat it.

Locally, we most often go to Bedlam at 50th and Lincoln. Consistently always very good to excellent ribs and the atmosphere there weekends is really good if you sit out on the patio.

Why did you get a sandwich ?

I won't say all barbecue joints do this, but its a common practice, that they don't use their best meats on sandwiches. It very well could be yesterday's meat on today's sandwich.
...

At all the places I've eaten BBQ at (15-20 across the country and about 10 or so here over the years), they always slice the meat for the sandwiches (or for pulled pork, get it out of the same warmer) from the same hunk they use for regular plates of meat (at least at the counter-service types of places where you can see what they're doing). If you have the names of any of those that do what you're saying, let me know 'cos I'd like to avoid them.

At all the places I've eaten BBQ at (15-20 across the country and about 10 or so here over the years), they always slice the meat for the sandwiches (or for pulled pork, get it out of the same warmer) from the same hunk they use for regular plates of meat (at least at the counter-service types of places where you can see what they're doing). If you have the names of any of those that do what you're saying, let me know 'cos I'd like to avoid them.

Ok, you're right, I'm wrong .

Dam sure not gonna argue about it.

Ok, you're right, I'm wrong .

Dam sure not gonna argue about it.

A bit touchy? All I said was I've never seen that practice and if you've seen it, tell me which places so I won't go there. Life's too short to eat bad food, so if possible, I like to know what places to avoid if they're doing something so obvious and bad (I do research on all the places we go to because we've been burned enough times by just going in someplace based on a name, an image, or their own puffery).

Rezman,
Not that it bothers me, but is The Boundary the place where the owner is a little bit rude? I can handle a little rudeness if the food is good and it's a few miles closer.
C. T.

Haha …. I'd say more direct and to the point. A lot of folks like things sugar coated. But it has always been good whenever I go. I've been to Steve's Rib a few times and it was just average for me.


I've seen it written elsewhere on this site that BBQ is a matter of individual taste, which is very true. One person's best is another person's worst.

A bit touchy? All I said was I've never seen that practice and if you've seen it, tell me which places so I won't go there. Life's too short to eat bad food, so if possible, I like to know what places to avoid if they're doing something so obvious and bad (I do research on all the places we go to because we've been burned enough times by just going in someplace based on a name, an image, or their own puffery).


Well, I did not say you're gonna get bad meat, I said there's a chance you won't get their best.

A sandwich can hide a meat that's maybe not cooked perfectly compared to the meat standin alone. And I really doubt if every brisket that comes off the smoker is perfectly done.

And a lot of the sandwiches joints are creating, will have so many different ingredients, the meat becomes secondary.

Also, while a joint would prefer selling out every day ( which is why its odd when I hear complaints about a joint being sold out. That should not be a knock, it should be compliment ) reality is , they don't always do that.
Reheated meat on a sandwich is not a bad thing, especially if its chopped with cheese and a sauce added, and then put some crispy onion and pickles on top of that.

Well, I did not say you're gonna get bad meat, I said there's a chance you won't get their best.

A sandwich can hide a meat that's maybe not cooked perfectly compared to the meat standin alone. And I really doubt if every brisket that comes off the smoker is perfectly done.

And a lot of the sandwiches joints are creating, will have so many different ingredients, the meat becomes secondary.

Also, while a joint would prefer selling out every day ( which is why its odd when I hear complaints about a joint being sold out. That should not be a knock, it should be compliment ) reality is , they don't always do that.
Reheated meat on a sandwich is not a bad thing, especially if its chopped with cheese and a sauce added, and then put some crispy onion and pickles on top of that.

OK, gotcha. The sandwiches I order (on the rare occasion I do) from BBQ joints are just meat and bread, but your explanation makes sense.

OK, gotcha. The sandwiches I order (on the rare occasion I do) from BBQ joints are just meat and bread, but your explanation makes sense.

Even a simple meat and bread adds another flavor with the bread. Then add sauce or a pickled red onion.............

Also, the unsold meats can be made into barbacoa and sold on street tacos or burritos. That's a thing in Texas these days, Tex Mex Barbecue.

Texlahoma does run out. All the time. You can request your brisket lean or not and it is normally sliced from the same brisket. I have, in the past watched them do it. I didn’t the last few times. Their sandwiches are nothing but thickly sliced brisket on a bun. They will give you pickles and onions on the side if you want. Also they do not put sauce on them. They have regular or spicy that you can add to taste. I almost always order a sliced brisket sandwich. It’s what I like and theirs normally melt in your mouth.

We really like Butcher's - but don't often feel like driving all the way there, waiting in line and then having to drive home, reheat it and eat it.

Locally, we most often go to Bedlam at 50th and Lincoln. Consistently always very good to excellent ribs and the atmosphere there weekends is really good if you sit out on the patio.

I've been to Bedlam many times, I went there when they first opened and I do enjoy their food but I was wanting to try something new and really good for my last drive.
C. T.

Today I went to Maple's and there was no parking available. Not a big deal I suppose but I'm on a scooter and it's a problem. Not their fault, just a fact. So I went South to Cornish and for the most part I'm going to just say that my opinions are subjective. I ordered a rib dinner with okra and baked beans and a pound of sliced brisket, all of it to go. The ribs were tough and not really that tasty, and there weren't any beans. They weren't that busy, how could they forget to give me what I ordered, baked beans? The brisket (sliced?) was large chunks of meat about an inch thick. I didn't enjoy them very much either. I'm going to try to sneak in one more trip to Maple's before I hang up my car keys.
Thanks to all of you for your comments and suggestions. Sometimes it's better to quit searching for the finest "Q" in the area and just stick with what you like, like Bedlam, or Leo's et al.

Today I went to Maple's and there was no parking available. Not a big deal I suppose but I'm on a scooter and it's a problem. Not their fault, just a fact. So I went South to Cornish and for the most part I'm going to just say that my opinions are subjective. I ordered a rib dinner with okra and baked beans and a pound of sliced brisket, all of it to go. The ribs were tough and not really that tasty, and there weren't any beans. They weren't that busy, how could they forget to give me what I ordered, baked beans? The brisket (sliced?) was large chunks of meat about an inch thick. I didn't enjoy them very much either. I'm going to try to sneak in one more trip to Maple's before I hang up my car keys.
Thanks to all of you for your comments and suggestions. Sometimes it's better to quit searching for the finest "Q" in the area and just stick with what you like, like Bedlam, or Leo's et al.

That's disappointing as I have heard good things about them. Can never go wrong with Leo's but I think it would be tough to get a scooter in there. Hopefully Maples does you better on the Q

Friends,
I started this thread, so I'm going to abuse you all with my take on "burnt ends".
C. T.
Thanks for all the tips, I wish I could go to a different Q place every day for the next six days, but that's not going to happen. Now, since I started this thread, I wanted to say something about burnt ends and of all things, my MSN home page provided me with the words I probably couldn't have come up with. My first experience with burnt ends was in the late 70's at Johnson's BBQ in Casady Square. When we went there the first time, we stood in a buffet style line, ordered what we wanted and then watched Mrs. Johnson chop the brisket for a brisket dinner. But first, she trimmed this black stuff off of the meat, then sliced the proper portion of brisket then chopped it with a Cleaver. The second time we went I asked her what she did with tht “black stuff” and she said she threw it away. I said that I would take it as part of my serving because I had tasted it before somewhere and I liked it. She said “yes, it’s very good but most customers don’t want any of it so I slice it off and throw it in the trash”. She gave me a normal amount of chopped brisket and then added the black stuff so I ended up with a lot of meat for lunch and from then on that’s what she did for me and my friend until she got sick and they retired. Now, I had no idea that it was burnt ends at the time. Below is the comment from my MSN article followed by the link. The link takes you to an article about the various styles of Q in the country and I noticed this comment about burnt ends and it’s exactly what I just described.

“The one homegrown KC signature dish is “burnt ends,” the often crunchy and blackened outside edge of a whole beef brisket, known as “bark”.

https://www.msn.com/en-us/foodanddrink/restaurantsandnews/great-american-bites-bbq-road-trip-the-countrys-best-regional-barbecue-joints/ar-AAE5HsU?li=BBnb7Kw#image=AAE5JBM|2

Today I went to Maple's and there was no parking available. Not a big deal I suppose but I'm on a scooter and it's a problem.

Check for parking in the Lyric Theatre parking lot and you should be able to cross at the crosswalk on your scooter.

Maple's is one of my favorites in OKC but I've never kept it a secret that I'm a fan of Central Texas style Q and they do a decent job of cooking it in that style.

I'm 100% into brisket. Butcher's is great. Texlahoma can be greasy. I may be in the minority, but Klemm's brisket is always good. It's very consistent.

Moore, Oklahoma - N. W. 12th & Santa Fe inside Cash Savers' entrance is L & C BBQ:

Full slabs, Baby Back rib slabs and the best chopped beef brisket sandwiches... Open weekends (Fri, Sat, Sun) 11 a.m. - 7 p.m. Sunday, closes at 6 p.m.

Prices: Full slabs 14.99, Baby back 10.99, chopped beef brisket sandwiches L or S $7 to $5...

Moore, Oklahoma - N. W. 12th & Santa Fe inside Cash Savers' entrance is L & C BBQ:

Full slabs, Baby Back rib slabs and the best chopped beef brisket sandwiches... Open weekends (Fri, Sat, Sun) 11 a.m. - 7 p.m. Sunday, closes at 6 p.m.

Prices: Full slabs 14.99, Baby back 10.99, chopped beef brisket sandwiches L or S $7 to $5...

I tried this place today. If you're thinking about going there do yourself a favor and go a mile west to Cornish Smokehouse. A little pricier, but much, much better.

Try Jo Bawbs. Really good brisket and burnt ends. But when they’re out, they are out, so go early.

I tried this place today. If you're thinking about going there do yourself a favor and go a mile west to Cornish Smokehouse. A little pricier, but much, much better.

You tried it today (04-28-2021 - Wednesday), you couldn't have they are only open on the weekends (Friday, Saturday & Sunday). The past weekend they were open April F-23, S-24 & S-25. Don't know where you went but you're weren't at the Cash Savers in Moore.

Again, they are located inside Cash Saver Grocery in Moore on N. W. 12th & Santa Fe.

You tried it today (04-28-2021 - Wednesday), you couldn't have they are only open on the weekends (Friday, Saturday & Sunday). The past weekend they were open April F-23, S-24 & S-25. Don't know where you went but you're weren't at the Cash Savers in Moore.

Again, they are located inside Cash Saver Grocery in Moore on N. W. 12th & Santa Fe.

If Cash Savers is the old GFF on the SW corner of 12th & Santa Fe then that is absolutely where I was. Maybe some one else who makes really mediocre BBQ comes in the rest of the week. I tried the brisket (chopped and sliced) and the ribs. All were overcooked and dry.

If Cash Savers is the old GFF on the SW corner of 12th & Santa Fe then that is absolutely where I was. Maybe some one else who makes really mediocre BBQ comes in the rest of the week. I tried the brisket (chopped and sliced) and the ribs. All were overcooked and dry.

That's the place; however no one takes over during the week because they are closed M-T-W-T and BBQ ribs or sandwiches aren't available. I can say that I have never visited the store on a Monday thru Thursday.

Correction: I called the number 405-799-8418 at 12:58p today and to my surprise they are open during the week. My sincere apologies to you catcherinthewry.

Correction: I called the number 405-799-8418 at 12:58p today and to my surprise they are open during the week. My sincere apologies to you catcherinthewry.

I almost interjected that I lived right down the street for 9 years and they had always been open 7 days a week but I moved in January and thought maybe they had to change their hours after I left.... ;)

I almost interjected that I lived right down the street for 9 years and they had always been open 7 days a week but I moved in January and thought maybe they had to change their hours after I left.... ;)

:D To think, I have waited for the weekends to go to L & C BBQ. Also, I try to get there early when they open at 11 a.m., when the meat is hot off the grill.

BBQ places have been known to occasionally serve a product that isn't as fresh as it could be.

My experience working at a BBQ restaurant was back when Big Beef Barbecue was open in the current Jimmy's Egg on the Classen Circle. Wylie & Bonnie York were the owners when they built their new building from ground up back in 1973, Big Beef was originally part of the Little Pigs of America chain (Memphis, TN).

I remember the out-of-town traffic off Rt. 66 we use to get. Never will forget the all-girls bike group riding their cycles and choppers from Las Vegas. Some really rough looking characters.

Try Jo Bawbs. Really good brisket and burnt ends. But when they’re out, they are out, so go early.

I tell everyone to go to Jo-bawbs. the pulled pork and ribs are also great.

Correction: I called the number 405-799-8418 at 12:58p today and to my surprise they are open during the week. My sincere apologies to you catcherinthewry.

No worries, but if you go to Cornish order sliced brisket and let me know what you think.

No worries, but if you go to Cornish order sliced brisket and let me know what you think.
Catcher,
Not sure what you are looking for but I ordered sliced brisket as well as ribs and I was not thrilled with the super thick brisket. I enjoyed the ribs but the brisket didn't do anything for me. Not a knock on them, they are pretty good, but I would stick with the ribs.
C. T.

No worries, but if you go to Cornish order sliced brisket and let me know what you think.

Will do. Got to look over their website and if the food is as pictured; willing and ready to pay extra. Also couldn't avoid noticing the multicultural customer base--really tells you all you need to know about a smoke-house BBQ venue. Will make a special trip for May weekends for Cinco de Mayo or Mother's Day, Thanks.