It wasn’t easy though. Building a legit barbecue joint in central Houston is made particularly difficult by the city, mostly due to the unusual requirement to have a full hood over the smokers. Indeed, Sambrooks was one of the first to implement this, with two 500 gallon barrel smokers covered by very expensive exhaust systems.
The hard work and investment have paid off big time, with The Pit Room constantly packed with inner-loopers and barbecue tourists alike. With the acquisition of The Patio bar next door, there’s a huge outdoor seating area as well as full bar to complement the outstanding CTX-style barbecue.