The moist brisket was so good that despite everything else proving a letdown, it still rates as a positive experience.  Yes, the brisket was THAT good!  The learning curve to get consistently good barbecue from an Oyler pit is steep... I hope Will Buckman can meet the challenge, but as of today he's still got some work to do.

Cathy and I drove directly from Dallas on Saturday, and arrived at Corkscrew BBQ just before 1pm.  I was worried that it was too late... but since were there, we decided to take our chances with the slow-moving line.  As we wait, I can't help but notice the J&R Oyler pit that stands alongside the BBQ pavilion... and although I can't remember the whole history off the top of my head, something tells me this is a new development here (Validated by JC Reid's Houston Chronicle article reporting that the new pit was installed in August 2014).  They run out of ribs while we are in line... darn.

MAIN FARE:

• Brisket - We asked for "moist" brisket.  This is a winner, winner, chicken dinner!  Fully rendered fat, great beef flavor, good texture with the outside edges, and great salt, pepper, and spice rub on the outside.  Clean smoke profile here... great care must've been taken with these.  Note: Saturdays are beef rib days, so it is possible that beef ribs and brisket get special treatment on that day.
• Pulled Pork (Because they are out of ribs) - This is a mistake.  They try to cover it with vinegar and red pepper flakes, but the meat has been tainted by bad smoke.  Once it penetrates the meat, there is no way to take it out (or cover it up).  After two bites to determine what the heck is going on, I am done with this.
• Sausage (regular) - We are told that they contract with a real meat market to make these links to their specifications.  Wow, really?  I'm not a fan of the spice profile or of the texture (large clumps of hard fat).  If you dunk the slices into the sauce, it improves them greatly -- because you taste the sauce rather than the sausage.  Maybe the hot link would be better???
• Chopped brisket - This actually seems like a combination of burnt ends and chopped brisket, or maybe the whole lot is put back onto the smoker.  I like the concept and the heterogeneous texture, but the smoke profile here is less than clean.  Even though they sauce it up, smoke quality issues are prevalent here. 
• Spare Ribs/Beef Ribs - They were sold out by the time we reached the counter.  However, if they treat these the same way they handled the sliced brisket, I imagine they would be very good. 

OTHER FARE:

The barbecue was above average, but the strawberry cobbler was a winner.  Although the sliced was a bit dry, I preferred it over the chopped today.  While I enjoyed the flavors in the chopped, I just couldn't get over the mushy texture of the meat (machine processed).  Next time I will try the chicken and apple turnovers.

MAIN FARE:

• Sliced - There is a sweetness on the meat.  A bit of pink indicates smoke, but it is very mild.  Although appearances would lead you to believe it is too dry... it is not.
• Chopped - Using a buffalo chopper... run very thoroughly.  Texture is mushy.  Dipped in the kitchen, it is a flavorful mix of meats.  

OTHER FARE:

This joint has a solid history and good local following.  My favorites were the banana pudding, Brunswick Stew, and BBQ Slaw.  

MAIN FARE:

• Sliced - This has been in a steam tray for quite a while.  It is lean and very tender.  Would be good with some fried rice, or as sweet-and-sour pork.
• Chopped - Buffalo chopper in use... meat is "minced".  Moist & Tender, but where is the smoke flavor?

OTHER FARE: