Pinkerton’s Barbecue
Houston BBQ With a Championship Pedigree
Out of Houston's Airline Drive, Pinkerton's Barbecue smokes brisket overnight over post oak and mesquite until the bark turns black. Grant Pinkerton caught the smell of post oak at the Houston Rodeo's World Championship Barbecue Contest at twelve, taught himself in the backyard, and opened in 2016 at twenty-seven. By 2017 Pinkerton's made Texas Monthly's Top 50, and Grant became the first pitmaster named to Forbes 30 Under 30.
Pork ribs are glazed by hand. Every cut carries Grant's competition rubs from Memphis in May, where his team took four World Championships and back-to-back Beef World Champion titles. Three locations, one standard. From a Houston backyard to tables across the country, Pinkerton's brisket and ribs are shipped nationwide on Goldbelly.
