Ranking BBQ in Texas is ill-advised. The topic invites strong opinions and heated debates, and it can get personal. Nevertheless, it’s easy to make a case for the Pit Room. The brisket here is simply outstanding. Pitmaster Bram Tripp claims the secret is a strict adherence to high-quality meat—everything served is USDA beef or heritage pork from California—but we think there’s something in the sauce. The sides are as carefully crafted as the meat: butter beans with bits of bacon, homemade jalapeño and vinegar potato chips, tortillas fried with lard from the brisket. The only things not made in-house are the bread and ice cream, and judging by everything else, if Tripp had a go at it, he’d nail that, too.

You may also like