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  • First and foremost, let's get this out of the way: the brisket is terrible. Absolutely horrendous. Not worth your time or your money. I watched their video, and in spite of them using an electric cabinet smoker, and then finishing the brisket sous vide, I decided to give them a shot; maybe they were on to something. No, they are not. The brisket is, as I have already said, terrible. The first sign you get of the lack of quality is when you look at how it was sliced: uneven thickness. The second sign is it needs a knife to cut. Good brisket is cut with a fork, not a knife. Now, admittedly, I started by comparing the brisket with the holy grail of all brisket: Franklin BBQ. That is unfair. So is comparing it to any of the other great smoked brisket: La Barbecue, Louie Mueller's, The Salt Lick, or anything of that caliber. Let's avoid that. In fact, let's avoid the brisket all together. Bad. Terrible. Never eat that again. Instead, drive 1200 miles south on the I-35. There's no good smoked brisket in Wisconsin. Let's stop pretending otherwise. Let's end on a positive note: their cured sausages. These are actually quite good. I got the chorizo and the finochionna. The finochionna has a great taste, with just the right mix of fat and pepper. The chorizo has great flavor. Highly recommend. I'd go back for that. I also want to try their fresh cuts and their fresh sausages.
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