Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.
Pizzitolas Bar-B-Cue
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Pizzitolas Bar-B-Cue
1703 Shepherd Drive
Houston, TX, 77007very fine hickory-smoked brisket (salt-and-pepper-rubbed and as tender as Granny's Sunday roast). Skimpy ribs and flavorful but rather ordinary pork-and-beef sausage (Texas Monthly)
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