Heather,
Sorry for the long post, but perhaps you are thinking of either Red, Hot, and Blue, or the former BBQ man. O'briens is on Gude, but is a ways from Crabbs Branch. Did you mean Gude and Calhoun? Also, the restaurant only has one sauce. The recipe was purchased by Ken Sr. from Sonny Bryans in Texas when he opened the restaurant.
IMHO, they do have, by far, the best brisket in the area (by that I mean MoCo). This includes what I've had at UBQ, Rocklands, Bare Bones, Famous Daves (I know, not real bbq), and the restaurants above. I even found it to be better than the brisket I had at the original Sonny Bryans in Dallas. The meat always has a beautiful, rosy, smoke ring, a wonderful bark, and that delicious hickory taste. However, some of the other meats are hit-or-miss. I wouldn't go there for the pork, for example.
I am not affiliated with the restaurant, although I have been a fan for 26 of my 31 years. I would go anytime for either their brisket or sausage, among other items. I am open to suggestions as to the best bbq in the area, so please feel free to open my eyes to places I may have missed.