Well Max.when you visit Famous Dave's ask to step in the kitchen and look at the couple Cookshacks.The brisket had always been delivered cooked from a commissary,much like the ones from Sam's-but sliced thicker.
Like Ribdog says,SmokeyBones made an effort and had a fine cookteam, we used to cook against.Budget cutbacks cut their touring and put them back into restaurant operations.
Individual operations used to have trouble staffing/serving but the product was overseen by the Exec chef from the cookteam.
They also brought pulled pork and cold beer to FL ,which forced all the Sonny's and some Woody's to follow suit.Pork used to be butts,or loins cooked to 170ยบ and sliced thickly-fat and all.They also brought brisket,which forced the chains to stop cooking bottom round and running it thru the slicer as "beef".
It is a shame the Olive Garden/Red Lobster owners didn't continue to back the expansion.