Michael Sambrooks opened The Pit Room on Richmond Avenue in 2016 and proved that serious offset-smoker barbecue could work in the middle of Houston's dense inner loop. It is a small, always-busy room with limited indoor seating, a pickle and onion station, and The Patio bar next door for a cold beer or a full cocktail. The kitchen's smartest move is its flour tortillas, made with rendered brisket fat, which turn sliced brisket, sausage or smoked chicken into tacos you will remember. Brisket and beef ribs are pepper-forward and unsauced, the house sausages rotate daily, and the marinated tomato salad and charred beans cut through the richness. Mornings bring breakfast tacos on those same tortillas.
What to expect
- Order meat from the cutters, add sides down the line, then pay at the end.
- The dining room is small and always busy; have someone hold a table while you order.
- Extra seating is next door at The Patio, which has indoor tables and a big patio.
- Takeout, delivery and bulk to-go orders can be placed from the website.
What to order
- Brisket tacos on brisket-fat flour tortillas
- Beef rib
- House-made sausage
- Breakfast tacos (7am-10:30am)
- 2016Since
- Michael SambrooksOwner
- 10301 Katy Fwy (Memorial)Second location