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The pitmaster here started as a chocolatier, which is either the strangest origin story in Texas barbecue or proof that obsessive patience translates across crafts. This Tomball smokehouse draws lines out the door before it opens, with prime brisket and chile relleno sausage coming off pits stacked beside a cord of wood. The carrot soufflé, improbably, holds its own alongside everything else. A Michelin Bib Gourmand, and pre-orders are available if you'd rather not wait on the porch.
The awards strongest first
- Michelin Guide Bib Gourmand
- Houston Chronicle Houston’s Top 100 Restaurants
- Houstonia The Best Barbecue Restaurants in Houston
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Carrot soufflé
“plus signature additions like its link chile relleno sausage, baked potatoes, and a carrot soufflé that has gained cult status.”
Houstonia -
Flintstone-sized beef ribs
“Flintstone-sized beef ribs with salt and pepper barks and melting threads of fat are a notable daily special (Friday only).”
Michelin Guide -
Chile relleno sausage
“Other highlights include snappy chile relleno sausages and lovely slices of USDA prime beef brisket, all of which emerge from barbecue pits parked under a shed next to a mountain of chopped wood.”
Michelin Guide -
Prime beef brisket
“Other highlights include snappy chile relleno sausages and lovely slices of USDA prime beef brisket, all of which emerge from barbecue pits parked under a shed next to a mountain of chopped wood.”
Michelin Guide
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