I didn't detect any smoke flavor in the brisket, pulled pork or spare ribs on my tray. None of the meats arrived with any trace of bark — that gorgeous dark crust that forms on the exterior of slow-smoked 'cue —even the so-called "burnt ends." Worse, those burnt ends actually are dry nubbins of pork and not the typical gloriously charred bits of fatty beef brisket.
The pulled pork was tender, but neither juicy nor exceedingly flavorful. The ribs were so soft and squidgy that the bones slid right out like a piston. And for some reason, the brisket in my sandwich was shredded into long, obstinate cords.
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