In the BBQ business, it isn’t the biggest pits that survive

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In the BBQ Business, it isn’t the biggest pits that survive, but rather the ones most responsive to change.

Here in H-town, there’s a new breed of Texas pit masters. Together, they’re transforming Texas BBQ, one meat at a time. And it’s all in this week's Inside Story, from the pages of Houstonia. With BBQ in Houston, there are a few schools of thought.

Russell’s slow-cooked brisket is a favorite around these parts. But if you got a hankering for something hot and fast, the boys at Blood Brothers BBQ can get you fixed right up.

At Blood Brothers, you can taste the diversity of the Bayou City in every bite, and there’s a reason for that.

And while the flavors and methods may differ from pit to pit, in Houston, there’s one thing they all have in common.

If you’re hungry for more on the BBQ scene, pick up this month's Houstonia.​