I scored Taste Wood's a 90 out 100. Grand Champion Texas BBQ
Smoke: The pile in the back had pecan, mesquite, and oak. Your guess is as good as mine. A steel barrel pit in the side garage does the day to day cooking. A trailer mounted pit handles the catering demands.
Brisket: Very Good. A dark red 1/8in smoke ring beneath a thick black bark. Meat is brown in color (injection?). Near perfect tender with one push to separate with fork. A thick slice starts out moist but drys a little before you finish. Full smoke flavor in every bite. A nice rub adds a little seasoning and salt. Fat is a nice smokey treat. No sauce needed.
Ribs: Very Good. A bronze crust over tan interior (brine?). Near perfect tender with clean bite and clean bone. Like the beef starts out moist but drys a bit after sliced. Full smoke enhances the great pork flavor. A nice rub adds to the experience. No sauce needed.
Sausage: Good. A course ground beef and pork link with mild traditional spice. A faint after taste and faint smoke. Use the sauce.
Sauce: Excellent. This sauce was unique and exciting. I have never had anything like it. It was a thin very sweet sauce with honey brown sugar and drippings flavors. It was thin enough to penetrate everything you dipped in it. It transformed every bite into smokey BBQ candy. A benchmark sauce for this meathead.