About my meal Friday night. Get the pork plate with added brisket. The two sides in my photo are baked beans and pork stew. I would have got a dinner salad with it, but had just eaten one at home and picked side dishes specifically for sauce testing. I find that about 75% Sweet, 19% Hot & Spicy, 3 % Mustard, and 3 % Vinegar is my favorite combination when eating it. http://bub-ba-q.com/ Their menu is here: http://bub-ba-q.com/menu.html Here are the specials and with their pork plate being my personal favorite their Monday deal is especially attractive: http://bub-ba-q.com/specials.html Here the brisket falls apart mine was fork tender barely needing a knife only in a few spots more to hold for my fork to pull apart than to cut. All the fat was cooked away and dissolved only leaving tender meat in both the brisket and the pork with a nice slight smoky flavor. Learned talking to Bubba, a meat thermometer helps maintain quality and pork butts are used for the chopped pork as 'shoulder' gives too much waste. Also a thermometer is used in every brisket to know when they are done; because every piece of meat is different. Bub-ba-Q is good food with a great combination of sauces.
About my meal Saturday night. Flying while working on the way home got a BBQ pork place with brisket plate in Charlotte Douglas International Airport served with deep fried spears of dill pickles and corn bread. The last two were a nice touch. The brisket was not as tender or with all the fat cooked away. However my chopped pork was top notch. Required an Airport plastic knife to get into bite sized chunks, while went down fine. http://brookwoodfarms.com/