Pizzitola’s is a legend wishing it could play the new game where juicy briskets trump years in service. Maybe they shouldn’t change a thing. Yes, they have some issues with consistency that are inherent in the equipment that helped make them famous, but maybe we should be happy to get a taste of classic Texas barbecue just like it was decades ago. And just like their pits, that’s something you don’t find every day.
Method: Hickory in indirect-heat brick pits
Pitmaster: Jerry Pizzitola
Legends in the barbecue world perpetuate themselves. Keeping your doors open for decades takes hard work, loyal customers, and a little luck, and it doesn’t happen that often. In return, such barbecue joints are worshiped for their longevity, and rightly so. It’s a huge benefit, but it also comes with some disadvantages. Unlike upstarts who …