There’s more than one way to barbecue in Texas. Each region has its own “distinct approach to the ’cue,” influenced by the cooking styles of 19th-century German and Czech immigrants, Mexican Americans and Indigenous and enslaved people, said Houstonia.
The classic East Texas style “dominated” Houston for decades, with pitmasters focusing on “slow-roasted meats and sweet, tomato-based sauces,” said Houstonia. But by the 1960s, the techniques of Central Texas — sprinkling briskets with salt and pepper and cooking them over indirect heat — started to become more commonplace.
Today, Houston is at the center of a vibrant barbecue scene that offers those traditional styles alongside new ones influenced by Asian and Tex-Mex flavors. Visit any one of these eight beloved institutions, and you’ll leave full of delectable meat and appreciation for Houston’s take on barbecue.
Brisket & Rice
What do you get when you combine Vietnamese cuisine with Texas barbecue? Brisket & Rice, a “bustling” restaurant that shares a parking lot with a gas station, said The Michelin Guide…