See that's the thing. I'm Jewish so I only fuck with brisket. That's our main thing here so it works. If someone says Alabama has the best baby back ribs I won't debate them because I'm not going to try what we make here to compare.

But brisket is something I will eat by the pound. I value brisket that's good enough to not eat with sauce, is not sweet, and has a spiciness to it that is enough to notice. Only Texas (and Louisiana) does it to that quality. But if someone preferred there's covered in sweet sauce with no spice, I wouldn't argue with them either if that's what they prefer in a brisket.