The Pit Room
The Pit Room is still in its early phases. They plan to add dinner hours soon, and the menu will continue to grow. Look for some of the items next door at Jackson’s Watering Hole, which Sambrooks also owns. You might remember that name as the bar where Pappa Charlie’s Barbecue trailer was once set up. When Pappa Charlie’s left for his new brick-and-mortar near downtown, this neighborhood lost a great option for smoked meat. Now, with the Pit Room, the neighborhood and Houston has one more great barbecue destination.
Method: Post oak in an offset smoker
Pitmaster: Bramwell Tripp
The smoked meats hanging under heat lamps might remind you of a Chinese barbecue restaurant, but the Pit Room’s culinary heritage is rooted in Texas and Mexico. They even make their own tortillas here, using fat drippings from the brisket. …
Brisket, tacos, potato chips, sausage, cherry pie--this place does it all, and does it well.