I just went to a BBQ place in Houston and while the ribs had great flavor the brisket was bland all the way through. Im guessing the guy in the kitchen gave me slices of the flat. They were bland bland bland. I could also tell he trimmed off all of the fat because there was none at all on this brisket. So the brisket was dry as well. A good piece of meat one should be able to eat with no sauce. These brisket cuts needed alot more than just sauce. How could this cook at this restaraunt avoided the bland taste of his brisket?