re: Houston Chronicles top 100

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Half a dozen BBQ places listed, and not a single one is The Pit Room.

Not legit.

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My first sample, when I failed to specify lean or fatty, was forbiddingly dry and depressing. (A small sample from the fatty side was far better.) The sliced brisket sandwich another day sang; but a dinner order the next week produced fatty-side slices that glistened with an off-putting iridescent sheen, along with lean-side slices so dry I could only manage a bite or two before giving up. Granted, it was 7:15 p.m., a time when most barbecue spots aren't even open. But still.

Sometimes, too, the exciting ideas for sides and accessories run afoul of a tendency to overseason. The scratch-made charro beans could be great if they weren't so ferociously hot. (I like hot chiles as much as the next person, but it is possible to overdo, and The Pit Room overdoes.)

The much-talked about chopped brisket taco on one visit was so aggressively salty I couldn't enjoy it, and the flour tortilla made with beef fat was on the leaden side, translucent with grease. It's one of those ideas that sounds captivating but is hard to pull off

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