Well deserved, Champ. I happened to be there the same day the author was there. I have to strongly disagree with his brisket take, or maybe disagree isn’t the word. I think i have a different opinion on it. Champ cut me some brisket from the same one as the writer. I have to say it was perfect. I am one who loves a ton of smoke in my brisket so while his point about the smoke and coals overpowering may technically be valid as there is some serious smoke on it, I would say that is a great thing. It’s one of the reasons I hold champs brisket way up with the best of the best in Houston, and frankly anywhere at this point. He’s honed his craft. That brisket is moist tender and full of smoke. It’s perfect for what I like in brisket. Those beams are so damn good. They sort of taste like having a t-man from Bert’s. He puts some brisket in them, the pico and spices. Damn they’re good. Glad to see Champ getting some well deserved and earned praise. If you haven’t been over there you’re missing out. “Get at him”.