By this time, my mood needed a lift, and, happily, it got one after the first bite of KB’s brisket. Wildly smoky, the two lean slices had about eighth-of-an-inch rosy-red smoke ring capped by a thinnish mahogany crust. I wouldn’t call this crust “bark” exactly, because it wasn’t that thick and it didn’t dominate the experience, but it had plenty of flavor and the close-textured meat was tender, if not exactly falling apart. I feel sure that having it closer to 11 o’clock would have upped the melt-in-your-mouth quotient quite a bit. I tried to identify an interesting and elusive sharp taste in the crust (I initially thought maybe lemon pepper, but they confirmed it was a Cajun seasoning), but it might have just been the heavy mesquite smoke.
Poking around the box with my little plastic fork, I unearthed the other two meats I had ordered: pork ribs and a pork chop...