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  • Born and raised in a Texas BBQ restaurant, I do competitions myself. So I have a decent handle on BBQ. I came at 545, which being fair is a tough time. They prob just pulled a shoulder and brisket off letting it sit before slicing for dinner service. Because of this I gave them the benefit of the doubt on the dryness of the pulled pork and brisket. You can tell they know what they are doing though. It's just there was no flavor profile on either, but a dry piece of meat is tough to recognize the spices or smoke... Good meat doesn't need sauce, but this needed some due to dryness. The sweet and mild was the only good one, the mustard heavy was good with the pork for the tangy element. I come this way once a year to Honeywell, I think it's worth giving them a shot again though.
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