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  • Horrible. Brisket was so dry that it makes Memphis Championship's look moist by comparison. Ribs were decent, pulled pork was subpar. "Baked potato casserole" was nothing more than mashed potatoes, cheese, and green onions. This is the kind of Q you get when a Franchisee pays a corporate trainer to learn how to work a smoker. It was a disaster. I would fire anyone who A) didn't pay attention to the meat and let it dry out and B) served it anyway. If people pay good money and are actually happy with this quality of Q, then GOOD barbecue would make their heads explode.
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