There's always seemed to be a long-standing fued among barbeque connoisseurs. What makes good barbeque? Smoke or sauce? Having been raised in the ""bible belt"", good barbeque has always been a passionate subject among my family and anyone else willing to involve themselves in the debate. As I grew older, I decided that good barbecue means tender, smokey meat with the sauce being nothing more than a condiment. When I arrived at Brookstreet, I noticed the lack of savory mesquite or hickory smoke filling the parking lot. I didn't think much about it until I took a bite of my chopped beef sandwich. While the meat was tender, I found the flavor to be lacking and detected only the slightest hint of smoke flavor. What I had was chopped beef on a burger bun drowned in lots of sauce. My finace's sliced beef plate was the same. Lifeless, smokeless slices of beef with the coveted ""smoke ring"" unsurprisingly absent. I theorized that their meats are not smoked on the premises and if they are, I'd almost assume that the smoking time is brief and that the larger cuts of meat are finished off in the oven.\r
On the flip side, the sauce was better than expected. I'm not a fan of the thick, molasses-laden, gravy-like sauces that many places serve. I feel the sauce should compliment the meat, rather than cover it up since anyone can chop up beef and slather it in a heavy sauce and call it barbecue. The sides are your standard barbeque joint fare with nothing truly remarkable about them. Despite my lackluster experience, this is probably the better alternative to most other low priced barbeque restaurants in the Sugar Land area. The atmosphere is relaxed and kid-friendly.
Pros: Casual, relaxed atmosphere and kid-friendly
Cons: Meats lacking in flavor