This place used be to decent a couple years ago, now thier portions aren't as big and they are not taking the time to do real authentic smokehouse meat. Ribs were chewy, brisket was dry, coleslaw was missing seasoning and enough mayo. To make matters worse the chefs cut the chicken before smoking it and partly hack off the meatier parts leaving you with a chicken quarter with not much on it. Considering a chicken quarter doesn't even cost you a buck, why would you shaft your patrons by doing that? Is your food not expensive enough? All you do is brine it, dry rub it and throw it in a smoker...anyone can do that! Kind of silly guys...