Taste the barbecue Houston is famous for
If you smell smoke, follow your nose. You’re likely be rewarded with some terrific barbecue. Here are some pit stops we recommend:
The Brisket House
This Galleria-area barbecue joint is owned by pitmaster Wayne Kammerl, who pays tribute to his alma mater with the “Aggie Special.” It’s your pick of meats served on butcher paper along with a chunk of cheddar cheese, a whole pickle, half an onion and bread. 5775 Woodway,281-888-0331; 3217 Center, in Deer Park, 281884-8058; thebriskethouse.com.
Brooks’ Place
Trent Brooks’ scrappy little barbecue outfit — a trailer and a couple of picnic tables — is considered one of Texas’ best. Don’t miss the ribs. 18020 FM 529, in Cypress, 832-893-1682.
Corkscrew BBQ
Named to Texas Monthly’s list of Top 50 Barbecue Joints, it seems there’s always a line here; arrive late and pitmaster Will Buckman may be out of what you’re craving. 26608 Keith, in Spring, 832-592-1184; corkscrewbbq.com.
Gatlin’s BBQ
Pitmaster Greg Gatlin is the face of this family-owned restaurant that recently moved to new and bigger digs in the Oak Forest area. The brisket is dandy, but do try the venison sausage. 3510 Ella, 713-8694227; gatlinsbbq.com.
Goode Co. Barbecue
The sliced-brisket sandwich on house-made jalapeño-cheese bread is a modern barbecue classic. Just about everything else here upholds the state’s honor, too: Czech sausage, duck, turkey and decadent pecan pie. (Bought whole, this pie makes one of Houston’s best souvenirs.) 5109 Kirby, 713-522-2530; 8911 Interstate 10 W., 713 464-1901; goodecompany.com.
Jackson Street BBQ
A collaboration of chef Bryan Caswell (Reef, El Real) and pit- master Greg Gatlin (Gatlin’s), this downtown barn of barbecue has much to offer, including a full bar, smoked deviled eggs and outrageously good jalapeño-cheddar biscuits, which are best paired with burnt ends. 209 Jackson, 713224-2400; jacksonstbbqhouston.com.
Pappa Charlie’s
Former competition pitmaster Wesley Jurena’s Central Texasstyle brisket and St. Louis-style pork ribs are as good as it gets. 2012 Rusk, 281-650-1985; pappacharliesbbq.com.
Pizzitola’s Bar-B-Cue
The smoky ribs and planks of beef are good, but cross genres and try the fajita-style deboned chicken, complete with pinto beans, pico de gallo, cheese and tortillas. 1703 Shepherd, 713-2272283; pizzitolas.com.
Roegels Barbecue
Pitmaster Russell Roegels is solid on the basics: beef brisket, pork ribs and sausage. But it’s his daily specials that make this off-the-tourist-path restaurant worth the effort. Think smoky pork chops, pork belly and lamb chops. 2223 S. Voss, 713-977-8725; roegelsbarbecue.com.