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  • WOW!!! This was the best brisket I have ever had!!!! This place knows how to make/smoke their meat. I had the pulled pork, the fatty brisket, and a buddy was nice enough to let me try some of his turkey as well. All of the meats here at TOP KNOTCH! The owner and his dad were super nice, and awesome people in general. All that being said, there are several reasons why I think this is a four star place rather then a five star. First of all it is just over priced. The sides are nothing special, and the beans had more kick to them then I was looking for. Second, the place is super small! 90% of the seating is outside and even with the misters, you can't ignore the fact that it is 105 degrees outside. No matter how good the food is, it doesn't taste as good as it could when you are uncomfortable. Third, there are no fountain drinks or fresh brewed iced tea. How can you have a BBQ place with out fresh ice tea? Answesr: it can't be done right. All there drinks are in cans or bottles. This is kind of related to problem number one with the overall price. You end up paying a $1.50 for a .25 cent can of soda. Last but not least, and the thing that may have upset me the most is the system to get in. This is a place that once they sell out they are closed. They use a line system like the rest of the world but the line does not matter. Several groups set one person early to get in line, then had random people show up and cut in line as we continued to actually get pushed to the back of the line. Look, I don't care if your friend is in front, you get your butt to the back of the line. We had a group of 8 that was split into 3 groups because that was the order we got there. That is how a line works! When you show up, you go to the back! If I did not have people there telling me to calm down it would have come to blows! I was there 10 minutes before it opened and because of cutters it took me 35 minutes after it opened to even place my order. There is just no accountability for doing the right thing anymore. The food was so good that I will go back, however next time I will get there 30 minutes before it opens, and just start inviting random people who just showed up to cut in front of you.
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