I Tried the Best Texas BBQ in Houston!! (Criminally Underrated)

I'm about to try some of the best barbecue in Houston, Texas.

Including this gigantic dino beef rib, that is straight up a meat pillow. These pork ribs that are cooked in 90-year-old smokers. The only place where you can get real pit barbecue within the city of Houston. And this unbelievable barbecue fried rice. >> >> And don't worry, we're also going to try what some people say is some of the best brisket in Texas. I think we cooked 46,000 briskets last year. 46,000 briskets. And we're starting with one of the highest-rated, most-loved barbecue spots in all of Houston. Welcome to Pinkerton's.

>> >> So, I'm here with Grant Pinkerton. Hey. >> man. Very cool to meet you. Yes.

>> Nice to meet you as well. >> Nice to meet you. Can you just tell us a little bit about Pinkerton's and yourself and how you got started?

>> Yeah, absolutely, man. I always tell everybody like starting Pinkerton's was a bit of an accident and probably providential because of that.

Um I was like a young 24-year-old kid. I'd come back to Houston. I was living in Austin going to the University of Texas. Moved back here and I started cooking barbecue in my parents' backyard. I was working at a different job and I kind of like had adopted that craft style barbecue. And uh and I started giving it away to my friends and then before you know it people were like trying to pay me uh I'll pay you 100 bucks if you give the leftovers to me and this that and the other. I was making more money actually selling barbecue out of my parents' backyard than I was at my real job. So, my boss sat me down. He told me, "Hey, Grant, you have a passion for this. You live at your parents' house. You don't have a girlfriend and you have no debt. Now is the time to be an entrepreneur." So, I went and I bought a trailer and um I had my first pop-up that weekend and I got my social media going and um the whole thing just kind of blew up from there. And so, in 2016, we opened Pinkerton's Barbecue, the original one right here. And now we're like year nine. We're opening our third store with one in another city. We're opening our second one in Houston. So, man, we're just having a good time with it. Very cool.

We cook on very old-school pits here. So, this much wood right here, we can fit maybe 65 briskets in each one of these pits.

>> Wow. So, that much wood is actually making 60 briskets right now.

>> Wow, so there's like five logs burning. >> Right. So, how it works is you got your fire in here and a lot of people um they talk about like cooking with smoke. Well, the smoke is actually just the byproduct of the wood burning in the heat. So, we're actually cooking with heat. We're not cooking with smoke. The smoke is just passing through and going up the chimney and it gives us some flavor. But that heat, it comes through this pit, it runs down the bottom, and it starts to spiral through. Um the rest is just as important as the cook itself.

Um and we like a long rest here. So, we'll rest anywhere from 8 to 16 hours.

>> Actually, I'm sure there's probably some >> almost like cooking in its own juices.

>> Yeah. Yeah, there's some like right here. These are beef ribs. They're resting right now. They're wrapped in paper. Okay. There's beef tallow in there. It's almost like Oh, wow. It's it's barbecue swaddling clothes. Wow.

How many pounds is that brisket? I think uh this one right here probably started out about 17, 18 lbs and probably trimmed it to about 14, 12. And we try to round the end of the brisket into kind of a bullet shape, right? So, that heat comes up and it goes around without catching on any hard edges here All right. >> and drying it out and then creating a very crunchy um undesirable portion. Okay. And now you have an aerodynamic aerodynamic >> nice Yes. bullet brisket, you know? The first thing we're going to do is we always layer with our everything rub.

Okay. >> Um it's like a very nuanced um kind of savory rub and it's just a very gentle flavor pop. It's salty, it's savory.

Um I always call it like, man, it's flavor bomb, you know?

>> Okay. We're going to uh season it in our salt and pepper blends. Okay. And um it has three different types of pepper grinds in it. A certain very particular type of pepper and a very particular type of salt, like a bigger salt flake because it helps bind with the fat and the smoke.

>> So, it's completely coated. >> Yep. In the salt and pepper rub.

>> Exactly. Okay, so those briskets are seasoned. Now they go on. Those briskets are on the smokers now. They're going to be smoking for the next 10 to 14 hours.

And then just that aroma comes out, that smokiness, just enhancing, breaking down that muscle, releasing that fat to be reabsorbed into the meat, and all of that flavor is accumulating.

Oh, these are the finished ribs. Okay. And these are ready to go. Yes, sir. All right, cool. And that's a fresh batch of the pork ribs now. Uh and again, they have been heavily seasoned with that dry rub, smoked, and then they're re-smoked again with sauce with brown sugar, wrapped in foil, smoked again, and these are the finished ribs ready to go smoldering. All All that caramelized sauce and brown sugar they smell incredible. >> >> So, we're moving now from the pits to the front of house where they're getting ready for service, setting up. This is where all your meat is carved and uh your selection you make your selection and then you have a dining room here. And then they also have a nice outdoor seating. And now is when things are going to get really juicy.

Oh, >> >> just a waterfall of juice.

Here's a fresh rack of pork ribs.

>> >> Ready. Oh, wow.

The beef ribs. Amazing.

>> >> Man, I hope you enjoy. Yo, thank you.

What a feast. >> Awesome. And incredible food. Yeah, can't wait to try it. >> Thank you very much.

>> Thank you. What should we start with? I think we have to start Well, we have the beef rib, which I almost cannot wait control my excitement. Uh but let's start with that brisket. Check out this brisket. I'm just going fingers. I need to feel it. Look at the oily juiciness of the brisket. Oh, it's it's wobbling.

You can just actually sink your fingers into it.

Oh, and it just falls off. Here we go.

Oh, wow. Melting in your mouth is an understatement. The fatty juiciness.

The moistness. The absorption of the smoke.

And that crust that is heavily seasoned. Yeah, that crust is sensational. You can just immediately taste the pepper, the saltiness, the the rub, the nurture, the care, but the moistness. That brisket is absolutely insane. Okay, I need another bite immediately. Oh.

That is what you call melting brisket. Uh-huh.

Okay. Yeah.

The barbecue is so good. The brisket is so good. You would be happy to come here and just eat brisket, but there's so much more. Okay, let's go for the This is the jalapeno cheddar sausage, I think. Or the spicy sausage. Next bite.

That casing has the most satisfying snap in your mouth that you'll ever have. It snaps on your teeth. And releasing like a chocolate lava cake when you burst into it and that chocolate flows out, instead it's cheese with the flavor of jalapeno and the heat of the jalapeno.

That's incredible. Okay, let's try some of the sides before we move on to And Grant said himself, you can't have barbecue without potato salad.

The creamy potatoes. The egg in there. I like how there's green onions in them. Just a light seasoning, maybe some pepper in there.

With just a hint of acidity. All right, I'm moving on to the beans.

I love those beans. I love that there's a lot of seasoning in there. I think there's some green chilies or jalapenos.

It tastes of paprika. The paprika in there for sure.

Delicious. This is another side I'm really excited to try. This is the duck jambalaya. On the neck crab.

On the jambalaya. Yeah.

Delicious. The flavor of the smoked duck. Kind of looks tomatoey, but I think that's more from the red bell peppers that are in there or the paprika. Hey, I'll go for some of the smoked turkey breast.

Oh, it's so moist. It's not dried out at all.

It has this almost creaminess to it. It's embedded with the smoke. All It's saturated with the smoky flavor. And that peppery crust, it's actually so juicy, moist on the inside. And it's also like the the strings of the turkey breast have kind of been broken down, that muscle, with the smoke. Giving it a really nice texture and incredible flavor. Oh, that's one tray. We've tried everything on one tray. There's still a whole 'nother tray.

And this one has some of the some of the legendary meats on it that you cannot miss when you're here. Okay, let's try the chicken.

Glazed, peppery. Oh, you feel the moistness in your fingers. Oh, I think it's a chicken thigh, too. Is it a chicken breast? Maybe, I don't know.

Yeah, just like the turkey. It's uh chicken breast, but it's not dry at all. It's so moist. It's coated in that kind of sweet, tangy, sticky barbecue sauce. Smoky. And again, the muscle of the chicken has just been broken down. So, it's not so stringy anymore, but just kind of melt in your mouth. Okay, let's move into the pork ribs.

Oh, wow.

I did not even bite. I just like put my mouth down and the meat just completely slid off. I actually didn't need to bite for that.

The smoke goes all the way to the bone, leaving the bone just completely clean.

And they do have a sweet flavor from all that glaze and that brown sugar, but it's not overly sweet. It's not a I think it's more of a mellow sweetness that blends into the flavor of the meat rather than being a sharp, harsh sweetness. I think that works extremely well.

Embedded with the smoke, the tender fattiness.

Look at these ribs, they're unbelievable.

Oh, look at the way Look at just slides off.

Oh. Oh, it just completely completely slides off. It's never been so easy to eat a rib in your life.

Got the tenderness, the fattiness.

It requires zero effort to eat that. Another specialty here at Pinkerton's.

That is rich. Oh, but that is so good.

Studded, you get the the creaminess of the cheese and the saltiness of the cheese and then spiced and it has this herbal flavor. It'd be like a good spread on bread along with some of the meat.

That is rich, though, but extremely tasty. Wow. Now, it's time for the gigantic beef rib. You actually have to cradle it to pick it up so it doesn't slide right off the bone. It's huge. Look at the size of that bone and I got the edge of it. So, you've got all that meat plus the thickness of that bark is impressive.

But just come to come to look at that face of the rib.

Let's do a beef rib test. Oh, oh, your finger just presses in.

Oh, it's like a pillow. It's like a meat pillow.

Oh.

Your teeth slide just glide into the beef rib.

It is straight like melting meat butter.

The flavor, the crust, the peppery bark.

Oh, that's unbelievable. Oh, that is pure happiness and overjoy. Words cannot explain the the tenderness and fattiness of that. Oh, look on the inside of that. It's just stringing apart. That's my first bite mark where my teeth sunk in.

That is straight up a meat pillow. Oh.

All the moistness is unbelievable.

Beef rib is unbelievable. Okay. We need to try the boudin.

And this is a Cajun staple with rice, with pork.

The rice is just melted. You taste the the green chili in there, the onion. It's like a sausage meal all in one with all that Cajun seasoning.

Let's try the desserts. Let's try this a classic banana pudding, Southern style banana pudding, family recipe, Grant's that I think a lot of the desserts are his family recipes.

Mhm. Sweet.

The banana, the custard, the creaminess.

And you know, there is maybe something after eating so much meat and the saltiness, there is something really good about having a a sweet finish.

Okay, let's try this one next.

Oh, this is like a cake, like a blueberry cake, I think.

It's almost like a cream cheesecake. Not heavy like a cheesecake, but like more fluffy and then like more juicy. That's really good. Okay, and then finally, the blueberry crumble.

Loaded with blueberries, crispy, buttery.

Yeah. That is the crispiness on the top.

Crumbles in your mouth with the tartness of the blueberries.

The desserts are great, but I'm most impressed with that cake in the center.

That is something unique, something you have to try. And what a meal, what an experience. This restaurant, Pinkerton's, they are also featured in the Michelin Guide with a Bib Gourmand. So, congratulations to Pinkerton's and again, they are rated as one of the top barbecues in Houston.

Somewhere you have to try when you're in Houston. Yeah, that was that was an incredible experience and a huge thank you to Grant and their entire staff. This is absolutely must-try barbecue when you're in Houston.

>> >> From here, we're going on to the next place, which is going to be a completely different barbecue experience.

We arrived at the next place on our Houston barbecue tour. This place is called Pizzitola's Heritage Barbecue. They've been open since 1935.

So, they're one of the oldest and one of the most historical barbecue restaurants in Houston. As that I'm standing here, uh as the wind blows, I get these whiffs of smoke. It smells so good. Let's try it and let's see how the barbecue is.

Hey, how are you? Welcome. >> Welcome to Pizzitola's Heritage Barbecue. >> Thank you very much.

>> We are the oldest barbecue in the city of Houston. We've been at this spot at this location for 90 years. Wow. These are pits that no one else in the city of Houston can build. No one else, they they break every code in the city of Houston, but when they were built 90 years ago, they didn't.

So, you're going to experience real pit barbecue. The only place where you can get real pit barbecue within the city of Houston. Amazing.

Okay. All right. Pizzitola Barbecue.

Okay. Hello. Hello. So, if you have brisket today, thank this man here.

Thank you already. All right. Okay. >> you an idea.

These are the original brick pits. All of the flavor that you're going to taste when you eat is because of this pit. Mhm.

>> It's not because of what we put on it. It's because of what has happened on these pits for 90 years. Mhm. Okay? Okay. And these are made from brick?

They're made brick. It's brick. You can see they take one heck of a beating over time, okay?

>> Yeah. Yeah. It's not a direct heat, but it's a hotter >> It's direct as direct as it can be. >> as as opposed to a lot of barbecue that does an indirect slow smoke >> go against the grain. Okay. Traditional barbecue places have indirect heat and they cook at a low temperature for a long period of time.

You'll hear the term low and slow. >> Yep. We are direct, hot and fast.

>> All right. Oh, and these are the ribs.

That's the secret seasoning. Salt and pepper.

>> >> And now for the chicken, chicken gets the same seasoning.

Salt and a good sprinkle of pepper.

So, the the spare ribs and the chicken, they're on the pits now and you can feel that how much heat is coming from there. That's a lot of heat. That fire is right below the ribs. Um so, that's a pretty direct, pretty hot, extremely hot heat.

90 years of flavor that's going to embed into the meat and that's part of the flavor that you experience when you eat here.

Okay, we're going to see as the meat we ordered is assembled.

Oh, look at that juiciness. Very juicy and smoky. Smell that aroma. Oh, there.

That is thick, too. Oh, no, this is the brisket, huh? This is the brisket, okay. Brisket, all right.

There's a puddle of juice. Look at that inside. Oh, yeah, wow.

Incredible.

Oh, wow. Oh, that's a another waterfall of meat juice coming out of it.

It's so juicy.

Chicken right off the pits.

Oh, wow.

The legendary pork ribs.

Wow. >> >> But, it's a totally different philosophy from the low and slow Texas barbecue to the fast and hot Texas barbecue, which is going to definitely reflect on the flavor. Uh so, let's try it out. I'm just going to start with that chicken since it's right before me. And look at that glisten on the skin. The skin is like the fat has just melted out of the skin into the meat. And you can see how juicy it is, only seasoned with salt and pepper.

Oh, wow. The creaminess of the chicken embedded with that heat of the smoke, that fire. The skin has just kind of become one with the chicken. Like the fat of the chicken, the skin has melted into the meat hydrating it. And really, yeah, as you mentioned, there's no seasoning apart from salt and pepper. That's all. And then it's actually the smoke and the pits that give it flavor. I'm going to add some of the sauce for my next bite, but this chicken is phenomenal.

Oh, yeah. With that sauce, it's excellent. Okay, I'm going to move into some of the sides now. This one is the smoked corn. No, it's corn. And this is similar to a Mexican esquites, where there's mayonnaise, there's cheese, there's lime juice, there's all sorts of things on top.

And the sweetness of the corn and that smokiness of the corn as well.

The creaminess of the mayonnaise and the saltiness of the cheese.

Oh. That's so juicy.

So corny and so creamy. Okay, now for the the brisket. And again, got the fatty brisket.

That pepperiness of the bark, the salt and pepper.

That smoke has penetrated breaking down the muscle, melting the fat, keeping it hydrated. So much flavor. Like the seasoning, the smoke that's broken it down, that's embedded within it, saturated with smoke, well seasoned, well hydrated. Fantastic.

And before moving into the pork ribs, one of their signatures and one of their most famous meats, I got to I'll do a little palate cleanse. I love how they serve you a whole plate of pickles, pickled jalapenos, pickled onions, and fresh onions for palate cleansing. And Sometimes when the the meat gets really rich, you just want something crisp and vinegary to cut that richness. Okay, so we got like it's like it's a pound of ribs, like a half a rack of ribs.

Pull one out. And you can see how thick >> >> these ribs are with that beautiful bark, the pink smoke rings.

Really thick, really juicy looking ribs. Uh you see the juiciness of them.

Oh, they are fatty and juicy, melt in your mouth. The smoke has gone all the way to the bone. As you keep on chewing that and letting that meat kind of marinate into your taste buds, the flavor gets more intense, the the smokiness. And again, just purely salt and pepper. And they're not sweet, either. They just have literally just salt, pepper, smoke, and that's all. Oh, that is phenomenal. Okay, for my next bite, though, I will add on some of that sauce.

I'm loving their sauce here. The sauce is a perfect harmony.

And like again, it's mild enough where it does not cover up any of that smokiness or any of that flavor. And this is a totally different style of barbecue, which again, things are not cooked for so long. Things are cooked for two, three hours with a higher heat and with a faster cook time. But, the smoke still fully saturates, fully embeds into every piece of meat all the way to the bone and keeps things juicy and hydrated all at the same time.

Okay, I'm going to go for and for more of these palate cleansers now.

Yeah. That just strips the oils off your mouth and you're ready to dive back in for another piece of meat.

Oh, I have to have another rib immediately.

When you bite down, a sign of a good rib, you bite down and then you get that cross-section where your teeth went in, glided into the meat, and you'll just see like the juices rising to the surface.

Oh, what? It's all good, but their most famous thing are the ribs.

And I think the ribs are definitely the highlight for me. These ribs are just unbelievable.

Oh. Starting to It's a good thing we chose the booth. I'm starting to need to lean back. It's mandatory to lean back. Yeah, I'm definitely >> >> getting the meat sweats. But, from here, had to try the dessert. And I got the pecan pie this time. And what's still What is What is amazing about this place is >> >> you go into the kitchen and there's no stoves. There's no other heat sources than the pits. So, everything is cooked on the pits from the meats to the sides to the desserts. Everything is fire smoked cooked. Oh, it's oozing. And the pecans.

Get a little bit of everything in a bite.

>> >> It's still warm.

It has absorbed that smoke. Very sweet, but really good. The magnified, intensified flavor of the pecans, that gooey like custard on the bottom. And then that crusty, buttery crust with the whipped cream on top to contrast the richness.

That's excellent. Thank you, man. Hey, Mark.

Yes. Thank you.

Thank you very much. Yeah, you guys are amazing.

Yeah, we'll come back for sure. Thank you so much. Thanks, man.

Gracias.

Oh. Need to loosen my pants.

But, so far we have had Texas craft, more modern style barbecue, which was outstanding. We've had historical barbecue since 1935, totally different, which again was outstanding. And the next place that we're going to go is going to be more like fusion Texas barbecue. We're going to find out, but it's going to be completely different from what we've tried so far. And it's going to be a little bit of a drive to get there.

>> >> But, first of all, this is a place that I'm really looking forward to trying. They've been featured in the Michelin Guide and they've also been featured in the best barbecue spots in Texas by Texas Monthly. Yeah, they're doing some new, some unique things, and I'm very curious and very excited to try their barbecue.

Nice to meet you. >> Nice to meet you. Very nice to meet you.

And you What's your name? >> Hong. Hong? Uh Hong. Hong.

You guys are brothers? Yeah, we're brothers. Okay, cool. Your family originates from Vietnam.

>> we originally born in Saigon. Okay. Okay, cool. Uh came over like when we were around 2 years old, just kind of like most other boat people families they fled the war. And we ended up in Brenham, Brenham, Texas. Fell in love with barbecue and just kind of stuck with us forever. And what about the concept of fried rice, brisket, barbecue? Yeah, we we kind of came up with that when we were just playing around with the idea of brisket and rice. We didn't My mom didn't make that, nobody made that. And uh I just really liked the idea of putting like Chinese sausage, which I really love, brisket, and then fried rice. All three things that I really love into a dish that's wok fried, so. Very cool. Thanks for having me and I can smell the pits. I think we're going to take a little tour through the pits, see what's going on. And yeah, my mouth is already watering.

Wow.

Okay. Oh, wow. It's about 80 lbs of sausage.

>> Wow. What kind of sausage is it? >> Uh jalapeno. Nice.

>> All beef. Um they smoked about 6 hours. Okay. Oh, amazing. First up, the sausages. Those smell incredible.

And then moving over to the other side of the the smokers.

Got some chicken going over here. Also, those have been smoking and now they get a glaze. >> Yeah, just about just to get the the sauce to get tacky. They get tacky.

And then they go back on. Let that sauce absorb. Wow, nice.

We got some ribs up here. Okay. That's just been wrapped. It's been here. >> Ribs are on. Now we're getting over to the These are the briskets? Yeah. Lifting up those lids, you can smell that smoke seeping out. Those briskets, they're looking incredible. Brisket, ribs, there's chicken on. Uh sausage is over on that side. And it's the the classic seasoning, salt and pepper. And then those smoke those cook uh for about 18-20 hours just embedding with that smoke.

Oh, that's going to be a lot of flavor.

Before we see the slicing of the barbecue though, we need to see one of their signature dishes, the barbecue the smoked brisket fried rice.

Oh, that's like the Chinese sausage? Lap cheong? Okay.

>> >> Onions, Chinese sausage, eggs go in. >> >> The rice over here.

>> >> There's many different types of fried rice, but I love when it's fried dry like that. Keeping it really hot, keeping it really dry because the rice is not only going to embed with the smokiness of the brisket, but also the smokiness what's called the breath of the wok. Tossed up, dry fried.

Here comes the smoked brisket goes in.

Oh, more brisket goes in. You smell the smoky aroma.

That flick of the wrist so the rice is just dancing in the wok in that dry wok.

That's going to be loaded with flavor. I cannot wait to experience, to taste it, to try it with all those layers of smokiness.

>> >> Okay. Nicely done, man. Already smoldering. The fried rice looks amazing. Now further back in the kitchen where they are slicing up the brisket, slicing up the meats to go with the rice. Yeah, and that is juicy. That smells unbelievable.

Oh, the juice squeeze.

18-20 hours of smoke embedded into the brisket. Look at the jiggleness of it.

The wobble.

>> >> We got a whole tray of barbecue, some of their finest barbecue. And this is such a unique combination, Texan-Vietnamese combined together. I'm extremely excited for this meal. Let's dig right into the fried rice. So, there's Chinese sausage in here. There's barbecue brisket in here as well.

And that cooking technique was incredible.

Oh, wow.

As I suspected, there's just multiple layers of smokiness embedded into that rice. And it's dried, hot on a super hot wok. So, it remains dry, accumulates that breath of the wok, that smokiness. Plus the smokiness of the brisket fried within the rice as well. And then on top of that, you have the Chinese sausage which has a little bit of a They just counterbalance that smoky richness of the meatiness. That just works perfectly. Love it. Let's try the brisket first and then we'll pair it with the fried rice. Look at that. The fatty brisket. So juicy. Just the segments of the brisket. The fat just so soft, so wobbly. And it's just moist and juicy.

Oh, wow. That has so much flavor.

The juicy, oily fattiness has seeped into the muscle of that that brisket. And the pepper crust, that bark on the outside. You know what I think I'll do? I'll take a piece of the brisket, put it onto the rice, and eat it all together with the rice brisket bite. Oh, you almost can't balance it on the spoon.

Oh, wow. That combination.

That's so rich and smoky. So much flavor. And then chase some of that maybe with some of the jalapenos and some of the onions.

And that gives you a nice vinegaryness. That crunch of the onions.

A little bit of heat from the jalapeno to balance the the fattiness of the brisket. Oh, that combination in your mouth is phenomenal. Okay, next up for the sausage and I think this one this one looks like it's the jalapeno sausage. All sliced into pieces. Look at that cross section. Oh, look at how juicy it is.

It's almost like meaty chili oil comes out with that flavor. With that smoke embedded all the way through it. That sausage is phenomenal.

Yeah, there's two different sausages. I'm not sure which Let's try the other one and find out. Which looks equally fantastic. But yeah, that one I just tried must be the jalapeno cuz you can see the green the green in it rather than this one.

I think this one is the regular sausage. Doesn't have as much heat as the green the jalapeno sausage. But that same meatiness, that extreme moist juiciness. Both sausages are just phenomenal.

Yeah. Very good.

You want to take a take a bite of any meat and then you want to follow it with the fried rice.

This is some of the pulled pork. So, either I think either pork pork butt or pork shoulder and then shredded mixed with barbecue sauce. I think we immediately needs to be paired with the fried rice.

That one has that tangy that sweet barbecue sauce.

Pepper. So, it has a different flavor from the other barbecues we've had so far. Actually, there are some sauces that we need to try as well. Um But look, first let's try the the ribs, the pork ribs. Look at this side here.

Oh, you just feel the the squeezing in your fingers. The fat juicing out.

Yeah, your teeth just Oh. Your teeth just completely sink in like butter. And this one, I don't think it's been sauced. So, you just taste the smokiness, the naturalness of the pork, the salt and pepper. But it's not saucy, it's not sweet. It's just the pure meat. But I think definitely adding some sauce. But they're already incredibly tasty. Look at the way your your teeth mark will just sink right into the rib. I think this one is more of the classic their classic barbecue sauce.

That gives it a little bit of a sweet and tangy flavor. Plus that sticky sauce. And then it has a a smokiness in the sauce as well.

There's smokiness and a pepperiness as well.

Excellent. Okay, I do want to try that other barbecue sauce now for the for the other sauce for the next bite.

Mhm. I like the mustard sauce.

Excellent. A little bit of again, a little bit of a sweetness to counterbalance that saltiness and the smokiness.

But then you have that wonderful mustardy aroma coming out and that acidity as well from the mustard. Both sauces are excellent. And we need again, you got to chase every bite with the fried rice.

Mhm. The combination. I think one of the things that I grew up eating rice every day, it resonates with me so well because uh I used to grow up eating a lot of Chinese food and I would mix different meats into fried rice and eat everything with rice. And so this their concept what they're doing here, it really resonates with my taste buds. That's without a doubt. And it's so good. The combination all together.

It just works so well. Brisket and rice combination.

Another awesome barbecue in Houston. This place is definitely Brisket and Rice is definitely worth the effort to come out here to get their amazing barbecue and fried rice.

That really was one of the greatest ultimate barbecue days I've ever had in my life. Houston has some incredible barbecue that you have to try when you're here. And what I really loved is that every place we went to is offering and is serving Texas barbecue but with their own twist. And so I'll have all the places we went to in the description box below. And thank you for watching this video. Remember to give it a thumbs up. Also, I'm going to be linking another video from Houston here. More delicious food in Houston that you have to check out. So go watch that video next. And a big thank you for watching. See you on the next video. Goodbye from Houston.