The deal is that it is passable cue. In a pre-Franklin's Austin it could be worthy of a visit.
The brisket was moist and had decent flavor although I would have preferred a heavier hand with the salt and pepper rub. Ribs were a good effort but the pulled pork wasn't pulled at all as it was sliced and served like brisket.
I wonder if the cooks lost something in translation. They haven't started with sausage yet but the will be making their own. When quizzed they said it would be pork-based and like andouille.
Sides were pintos, potato salad, and cheesy squash. The beans were good and the squash, although non-traditional, was very tasty. Their potato salad offering was of the mustard-based variety but not as dry as something like Salt Lick.
They're using an electric smoker located in a tiny kitchen in the back of the place. Meat is sourced from the US and shipped over frozen.
post edited by scrumptiouschef - 2013/10/24 13:35:25