Yeah, if you went to a chain "restaurant" there probably wasn't an actual pit master on their payroll! Places like Rudy's or Dickey's are cookie cutter franchises and prepare their food in a very mechanized way. Probably all that you were given was fat cap that had been trimmed off by an "employee" who didn't even know what a burnt end was! That's the difference between a BBQ "restaurant" and a BBQ "joint" Find a good Ma and Pop Q joint and I'll bet you'll have a different burnt end experience, and better Q to boot! 
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
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