As a pit master, manager and partner in a BBQ restaurant, I find this interesting. We were not there and did not see the interaction with the person at the counter or the manager. Truth be told, I know if the question was asked of any of my employees they would not be able to answer the question you posed. Yes even the other managers probably couldn't. Does that make my restaurant a bad place? I don't think it does. It just means that I have not had the time to get into the minutiae of BBQ. If you plan on judging each place on the knowledge of the employees, you will be sorely disappointed. The places that have been around for a long time and have employees that have been there forever will be about the only place that will be able to give you that info. It's not that we don't care, we just don't have the time. I have a hard enough time finding people that can follow directions or a recipe.
You never did say if you took the taste of brisket that was offered.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro