The space is huge and kitschy, but it works. Lots of exposed beams, painted signs, though I feel like it's still too "clean" (maybe it needs sawdust or peanut shells on the floor, I'm not sure). Got a look at the smoker, they have three industrial-sized machines. They use hickory imported from texas that gives the meat a beautiful dark red ring around it. Brisket was good, not great, but the ribs were excellent. Almost the best I've had here in New York, just a little too much fat for my taste. It's Texas style, which means salt, pepper and little else, you can put some of their homemade barbecue sauce on it if you want. Margarita had way too much salt on it. I suspect that this is a very, very expensive operation, so we'll see if it lasts, but it's worth the visit.
Pros: Good 'cue
Cons: Lines to get the good 'cue
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