WARNING: This post contains some gloating, but we hope it stops well short of excessive celebration.

A few weeks ago, we wrote about our latest BBQ tour, in search of good smoked meat in Houston.

We didn't find any. And we quoted Houston Chronicle photographer Smiley Pool, who shared a Pulitzer Prize while at The Dallas Morning News, saying if you wanted good BBQ in Houston, then you had to get in a car and drive two hours.

Several readers chided our taste and challenged our BBQ expertise. One even took at shot at the beer we drank. That's low. Really low.

Now comes a story out of Houston about Jerry Pizzitola, owner of Pizzitola's Bar-B-Cue on Shepherd Drive, one of the places we visited. We found the history of his joint better than the barbecue.

It seems that Pizzitola had an epiphany while eating at Snow's in Lexington early this year. After tasting Snow's brisket, Pizzitola realized that the brisket he served wasn't in the same league.

The Posse agrees. We think Snow's brisket is great. Only two other places in the state -- Franklin's in Austin and Fargo's in Bryan -- are equal or better.

Since seeing the light, Pizzitola and his pitmasters have been experimenting with different sizes of brisket, different cooking times, temperatures and wrapping techniques.

"It's better," Pizzitola told the Web site 29-25.com last week, "but it's not where we want it to be. Not now. Not yet."

We applaud Pizzitola's honesty and wish him luck in his quest. Better brisket is a noble goal.

And, we have to thank him for supporting our original judgment about Houston.

Indeed, good barbecue there is still two hours away.

Photo ©Chris Wilkins/Texas BBQ Posse

Jerry Pizzitola

12 years ago

My quest for better brisket was never intended to be a supporting judgement of your take on Houston brisket. Agreed, Snow's may be the best in Texas, but surely great brisket is not limited to the three places that you mention. The Houston bar b cue scene is thriving! The beauty of Texas is that each region produces a distinct product developed by seasoned pit master. As I travel the state in search of bar b cue, I am bombarded by so many different takes on the same product. Thank God we live in a state where the art of the pit is viewed as a religion. But to go so far as to say that there is "no good brisket in Houston" is commiting a sin.

Austin Top 5 plus Snow's

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