A couple years ago Pizzitola's owner Jerry Pizzitola and general manager Tim Taylor made a trip to central Texas with a group of Houston barbecue fans. After sampling the offerings at Snow's BBQ in Lexington and Louie Mueller, they resolved to bring the Houston institution up to the level of their central Texas competitors.
There's no denying that the brisket is more moist and fattier than it was before the trip. The ribs are still as excellent as they've always been, with a good bark and just the right mix of seasoning.
Friendly, sit-down service and the ability to get barbecue at dinner time are two other reasons why this Houston institution has been successful for 70-plus years.