text: Good call Yelpers, good call.  Full disclosure, I've had barbecue at some pretty famous establishments in Austin and Kansas City.  While this place doesn't have the history or the reputation of some of barbecue bastions of the world, this is definitely among the best barbecue joints I've been to in the valley.  Perhaps that might not be a high bar to clear, but its definitely worth a try.\n\nAs with so many barbecue joints I've been to, this location seems to have a goofy disposition.  This particular establishment is located in a row of storage warehouses right across the street from Deer Valley Airport.  You really have to be looking for this place as the exterior blends in with all the other businesses in the complex.  Once inside though, the story changes entirely.  I was warmly greeted by a gal at the register as the lunch crowd came streaming in.  Their meat smoker is right behind the register filled with slabs of brisket, ribs, pork, and sausages.  The smell wafting into the front counter is heavenly.  Theres a tiny amount of seating up front, but there's a bunch more around the corner in back.  The back is basically an industrial garage thats been turned into a sports lounge of sorts with multiple TVs showing ESPN channels, a bunch of booths as well as table seating in the middle.  Not fancy or pretentious at all, but very relaxed.  If it had a bar, it'd be perfect.\n\nBeing that this was my first trip, I grab a sampler plate.  You get pulled pork, smoked chicken, and smoked sausage along with two sides.  For a little extra you can substitute a meat for brisket.  Being that brisket is their calling card, I exchanged brisket for chicken this time.  I got BBQ beans and waffle fries as my sides.  And got a couple of soft rolls to make sandwiches with my meats.  I grabbed a booth seat in back since the front was already getting crowded.\n\nSo let's get to the verdicts on their food.  And for the record, I typically like to eat my BBQ without sauce as the best barbecue doesn't need it.  For starters, excellent brisket.  Nice smokey flavor with a pronounced smoke ring to match, tender and juicy, and a nice portion.  The sausage's smokey flavor was a little less pronounced, but plenty juicy and flavorful as well.  The pulled pork was also good, though perhaps a little on the dry side.  The beans were a little bit of a bust as I didn't taste any BBQ flavor in those.  I actually got the waffle fries so I could try their four sauces which are provided at the table.  Of the four, I actually like their mustard flavored sauce best.  The mustard gives it a little tangy zip that adds to the flavor without being too spicy.  They also have a sweet & mild sauce, a smoked tangy sauce, and a hot & spicy sauce (it wasn't all that hot in my opinion).  I applied a little of the mustard sauce to the meat which was great, though as I said great smoked BBQ doesn't need sauce.\n\nTotal for the sampler plate (including the brisket substitute and two sides), 2 rolls, and fountain drink was $15.  Good lunch portions that left me satisfied without feeling uncomfortably full.  I was in and out in less than 30 minutes.  The place was really getting busy as I left so the average time spent here might be a little longer than that.  \n\nAfter eating here I still give a slight edge to Bobby Q's as the best in the valley, but POAF can certainly hold their own, especially on the brisket.  In the end, its not Bryant's, or Franklin's, or Salt Lick.  But if the Phoenix area is going to get into the barbecue sweepstakes going forward, it will be competition style BBQ joints like Pork On A Fork that will be forging that path.