2010: The thick slice of brisket was perfectly cooked. The seasoning was intense, but the small surface-area-to-meat ratio helped temper it a bit. A morsel of fat clung to the end of this thick slice, and it made for one happy mouthful. While this cowboy style of barbecue doesn’t ever result in deeply smoky meat, there was at least a solid hint of smokiness in the meat. Pork ribs were also good if not as tender. The seasoning is more subdued, and the smokiness shines a bit more on the ribs—although don’t expect a thick black bark.