I love barbeque! I have smoked hundreds of briskets over the decades and have had the pleasure to sampled pits throughout the country. I came very close to opening a pit in Scottsdale in 1998. I am partial to beef and most enjoy Texas rubs and oak smoke.
I looked through the reviews and have a few comments to add. I thought the brisket had a enjoyable flavor. I asked for some bark and was rewarded. Thank you. I agree with other reviews that the cold, thick bun is a detractor. That's an easy fix for a new store. I found the potato salad bland. I am partial to onion, mustard and celery as boosters. I would like to see sliced brisket added to the menu. I love chopped brisket for the flavor (the fat) but a good prime flat will provide the reputation and a return crowd in the Scottsdale health conscious . For sauces the sweet would be better on the pulled pork and the tangy was not very appealing I often make the brisket I sample stand on its own adding very minimal, additional flavors. I say be flexible and try some different things. Mix it up for a week and see what your fans share back. Good Luck.