There are few commercial 'Que joints in this world that can consistently and unerringly match the quality produced by an experienced home pit master. I have no doubt that what comes out of the smoker in your backyard is superior in every way to the typical product that is put out at most greasehouses.
However, when you consider that most commercial pit masters are tending to literally dozens, if not hundreds of briskets, pork shoulders, chickens, ribs, and sausages all at the same time, while the home smoker looks after a tiny fraction of that amount, it is an unfair comparison at best.
Truly, I'm not trying to be snarky or to denigrate your 'Que in any way. Certainly, if you've read any of my comments above, you know I'm not defending The Montgomery Inn. I'm just sayin', what comes out of a commercial kitchen as opposed to what is made with the skilled hands of a home cook who is able to focus all of his or her attention on one item defies comparison.
I offer this comment not just in response to your post, but also to all those individuals in so many other threads where "The Best" is being discussed. Whether it be burgers, 'Que, pasta sauces, salsa or lutefisk, their response is, "Nothing beats what comes out of my kitchen/porch/backyard/what have you."
<message edited by BuddyRoadhouse on Mon, 05/11/09 11:36 AM>