Smoke: Hickory and Mesquite. There is a steel barrel smoker outside but its most likely for catering, since outdoor cooking is forbidden. Not a stick of wood in sight and their Facebook page is littered with rotating steel racks. Its a gasser.
Brisket: Very Good. An nice bright red 1/4in smoke ring beneath a respectable black bark. Slice thin but it tested and ate tender. Well done. Good smoke flavor. Seasoning was mild but you could taste a hint of salt. No sauce needed. Not bad for a gasser.
Ribs: Very Good. Fall-off-the-bone spare ribs. Even though these ribs were overcooked they were very moist. The red savory salty pork suggests these ribs may have spent a night in a brine. Love it. The moist seasoned bark suggests these ribs spent their final hours wrapped. Lot of love goes into these ribs. No sauce needed.
Sausage: Excellent. A pork link that was a cross between East Texas and Mexico. An East Texas spicy sausage seasoned with chile powder. One minute I thought I was eating Chorizo the next I think I am eating an East Texas link. Marlon said they purchase these links from Frenchys. Very bold spice flavor and long lasting aftertaste. A little orange grease on the plate made me wish for a tortilla. No sauce needed.
Sauce: Good. A purchased product with a private label. Since nothing here needs sauce who cares. A sweet thick red sauce with a little spice that lingers after the tangy fades away. It does complement all the salty flavors. It does the job.