the burgers, up til my last visit last week, were still slightly over-done. not sure if that helps. It's the brisket I'm most curious about. Everyone that actually knows anything about BBQ says that the brisket at Blue Smoke is subpar. After reading in the Austin newspaper that Danny was hauling two of his chefs all around central Texas, I was wondering if it's made any difference in the quality of his brisket. I like the brisket there. Used to live in Dallas, and I would say it's as good as Sonny Bryans or, my favorite, Dickeys.