You might be confused the first time you visit Lenox Bar-B-Q. When you enter the front door, you’re basically entering the kitchen. You go to the back of the building, past cooks making sides and carvers cutting briskets, place your order, and then wait around for the order to appear. Where’s the dining room? Look no further than literally in front of the building where the newly-built light-rail tracks required Mrok to tear down the front (dining room) of the structure several years ago.
So it’s mostly a take-out joint and only open for lunch on weekdays, feeding neighborhood locals and plenty of construction workers from this booming area of Houston. Don’t expect Wagyu brisket or house-made sausage – this is strictly blue-collar grub with a side of Houston barbecue history. While you’re waiting for your order, try to get a peek into the well-seasoned pit room encasing the massive Oyler smokers – the tight quarters means it’s often compared to the engine room of a submarine.
