BRETT’S BBQ SHOP
The gist: Pitmaster Brett Jackson’s apprenticeship at the fabled Louie Mueller Barbecue in Taylor explains his stellar brisket and beef ribs. His creative chemistry with partner Jacqueline Herrera explains the exciting specials at their vest-pocket space in Katy.
The hook: The high-quality combo of old and new makes Brett’s stand out on Houston’s barbecue map. The sausage-making in particular dazzles; even a Caprese version, with mozz, sundried tomato and basil, works big-time. And depending on the day, you might score a smoky gumbo or brisket enchiladas. Brett’s smoked-meat muffuletta special was such a hit, it kicked off a summer’s worth of weekly American regional sandwiches, smokehouse style.
Feel-good bonus: Community collaborations with other Katy restaurants lift all boats, from the Year of the Oxtail event to an enchilada throwdown.
What to order: The sumptuous Prime brisket; Double R Ranch beef rib; sausages of the day; red-skinned potato salad; red-cabbage slaw with cilantro and jalapeño; brisket-laced pinto beans. Don’t skip the barbecue sauce. It has the earthiness of a fine mole.
Outdoor option: Not now, unless you scarf your ’cue in the parking lot. But just wait until Brett’s relocates next year to a grand new space, complete with patio dining, in the Katy Boardwalk District.
606 Mason, Katy, 281-392-7666;
brettsbbqshop.com