Smokey Mo's is a little on the schizophrenic when it comes to consistently good BBQ. I have eaten at that shop on Bulverde Rd about 15 times in the past 2 years and have had times when the brisket is some of the best I've eaten; other times, I've taken it back up to the counter as it was too dry and chewy to eat. Doing the top cap right on a brisket is an art ... one the pit master at Mo's has yet to master. I understand that Mo's uses gas as it smoking catalyst, and I wonder if the heat generated is causing the lean portions of the brisket to over cook and dry out. I talked for a short while to one of the managers about how they were cooking the brisket and he told me that the meat was cooked elsewhere and brought to the store. Consequently, he wasn't fully aware of the process/procedure. The "wet" or "fat" cut is usually very moist, though it can be a little grisly and chewy at times, too. The sides (potato salad, green beans, cole slaw, corn on the cob, and pinto beans are all pretty tasty. The BBQ sauce is flavorful and has a rich, smokey taste to it. Some friends I ate with thought that it was too sweet for their taste, but they're from Virginia and know only vinegar-based BBQ, so I don't put much credence to their opinion in this regard! :) They offer family servings to feed 2-4 and 6-8 people, the latter served with 3 quarts of sides, and 3lbs of meat ... onions, bread, sour pickles, for about $55 or so, after taxes. It's plenty of food and we always have plenty of leftovers to share. Mo's is convenient to my residence, so I visit it more often than I do Rudy's, which I feel has the best BBQ in town. Check out Mo's you won't regret it! If you get some dry brisket,take it back and get you some from another brisket!