Barbecue pitmasters are jacks-of-all-trades by necessity. Social media may glamorize Texas barbecue as lone cowboy types stoking fires until the wee hours of the morning, but the reality is often more mundane.
For instance, pitmasters who use rotisserie-style pits are often at the mercy of mechanical parts that can and do break. When that happens, they have to put on their mechanic’s hat and figure out whether they can fix the problem themselves before briskets and other meats are due to be served the next day.
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