replicate Texas brisket??? Like even in Utah you have Bam Bams which is pretty close, R&R which is OK and a few other, but nowhere near the quality of Texas joints. It doesn't seem like it should be that hard because we aren't talking about bagels and pizza dough in NY where there's something about the water. Does Texas use different beef? Different wood? Is it a matter of more competition breeds more quality and the competition just isn't fierce enough in other states to elevate the game?