"Wow. This place is a hidden gem. They put over half a pound (closer to .75) on their brisket plate, then added two superb sides. The brisket was cooked very well, possibly a bit higher temperature compared to Terry Blacks, as it wasnt as moist for the point of the cut. Tastes like it was smoked using post oak, for about 10-12 hours. Pepper heavy rub though still not overpowering, something I'm not as used to but tastes great. I'd like to know if they use any apple cider vinegar during the smoke, or if they wrap.Overall easy 5/5. The couple running the trailer were kind and their passion shows. Thanks for the good meal!"
