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  • A couple of nights ago, we attended a Brisket Sampling at the P83 location. Apparently, someone in the Wheel House is making changes for the better. On a previous occasion, I had to return my plate of bone dry brisket. Had the pulled pork instead. After truly enjoying a slice of mouth watering, perfectly smoked brisket with a sampling of coleslaw and jalapeno mac & cheese, we learned what's in store from here on out. The meat: Grass fed, Nebraska beef. Doesn't get any better. The rub: They did away with the "house seasoning", and went with just salt and pepper, ala Franklin's BBQ, of YouTube Fame. (https://www.youtube.com/watch?v=VmTzdMHu5KU) This produced excellent "bark" and moist, melt in your mouth, brisket. The s-l-o-w and low smoke: Ours was put on the smoker the evening before our tasting, and taken off when it was ready. When the tasting concluded, we went to the bar to partake of the happy hour samplings. Ordered the "happy hour ribs". 4 thick smoked STL pork ribs, cost a buck apiece. They are cooked with just enough tug to give you a good chew. Those joints that sell fall of the bone ribs, aren't for me. If I want pulled pork, I'll order it. Happy Hour end's at 6pm. Go early. Chain or not, this is the best real BBQ in the West Valley for my money. CK
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