Roegels Barbecue

Pitmaster Russell Roegels spent more than 20 years smoking meat at renowned BBQ joints including Bodacious BBQ before opening Roegels Barbecue along with his wife Misty in 2014. Roegels’ ‘cue is Texas through-and-through: He coats Prime briskets in a layer of just salt and pepper before slowly smoking them over post oak for 18 hours, spare ribs are rubbed with a special seasoning blend before hitting the smoker and emerge tender and juicy, and sausages are made with a blend of beef and pork.

But Roegels’ creativity knows no bounds. He’s also brining and smoking up pastrami-spiced briskets, smoking pork bellies for 12 hours, and even making boudin by hand. No matter what you try, one bite and you’ll understand why Roegels was named one of Texas’ 50 Best Barbecue Joints by Texas Monthly.