Although this was the third meal of the day, we were still able to appreciate intense smoky flavor and a deep fatty crust on the brisket. My only criticism was that it tasted a little greasy. A smoky & greasy taste is nearly impossible to get out of one's mouth. The ribs also had a nice crust and oak flavor through out. The texture and moisture were near perfect.
The last item left on the paper was the sausage. It had a strong casing that snapped when sliced with the plastic cutlery. The meat was juicy, and the oils spilled out of the sausage leaving a wonderful smell emitting from the table. The flavor was very good, but was not very differentiable from Smitty's. The sauce at Black's was decent at best. It was tomato based but tasted as if it had too high of a concentration of either Worcestershire Sauce or liquid smoke. Luckily for us, the meat tasted just fine on its own.
As we finished our meal, we walked back for the tour. To our surprise, Kent and Barrett Black -- two members in the direct Black lineage -- wanted to host the pit tour rather than pulling the two carvers from their station. Barrett pointed at the two cutting blocks behind the counter and said that they had been in use in the restaurant since the early 1950s. The tops of each were extremely warped, due to all the moisture from the meat, and are cut down every few years to level them back out. Once the blocks were cut down far enough, legs had to be installed underneath.