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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.​

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.