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Dining Guide

Pappa Charlie’s Barbeque

The transition from competition barbecue to commercial barbecue can be challenging. Restaurateurs generally have to cook more than once a week, there’s more meat to smoke, and a lot more people need to be pleased than one table of judges. In my experience, shelves full of competition trophies don’t often translate into good barbecue from the menu, which is why Pappa Charlie’s Barbeque in Houston is so remarkable. Owner Wesley Jurena doesn’t exactly have room for any trophies in his small barbecue trailer that can usually be found parked outside Jackson’s Watering Hole, but he’s had plenty of success on the competition trail. Now he’s poised for success of a different kind – restaurant success.

City: Houston


Method: Oak in an indirect heat pit

Pitmaster: Wesley Jurena

Rating: ★★★★

Address: 2012 Rusk St., Houston, TX, 77003

Hours: Tues-Sat 11:30-8, Sun 11:30-6

Phone: (832) 940-1719

Website: www.pappacharliesbbq.com

Year Opened: 2014

Last updated: July 1, 2015


  • H. Horn

    PC is always out of chicken when I show up. What does this mean?

  • Love that he’s cooking hot and fast and still gets such great results. Some folks cooking on Jambo Pits at comps go as high as 400 degrees and are winning! Here’s hoping more space in a brick and mortar comes his way soon!

  • Andy Bell

    Wes catered my daughters wedding agaisnt his wishes. about 70 people. This man throws together the finest Texas fare imaginable. The wedding was ok. The BBQ, freaking off the chain! Thats what people talked about. Me too and Im the Dad. To you, Wes. You make it right, brother.

  • While the Jambo is in use, there is a Pitmaker Vault on the back of the trailer that does most of the heavy lifting. The Jambo has recently been put to use due to growth in sales.


  • Steve Shaw

    I saw Pappa John on Fox News. I have been trying to learn how to do a brisket properly. John said all he uses is a salt and pepper rub. Is that correct? Sounds great if it is. After reading this article it sounds like I can use 350 for 3-4 hrs. Is that the case? I live in Oregon but may be in your area in May. Will stop by. Thanks, Steve Shaw