Smoked Out: Pizzitola’s Bar-B-Cue

Increasingly, the landscape of Texas barbecue has become one of new versus old. 12-hour low-and-slow pits versus three-hour high heat smokers. Dinosaur-sized beef ribs versus sauce-slathered pork ribs. Ethnic fusions and hipster beards versus old school pit bosses smoking the classics. In Houston, the nouveau trends of Central Texas have…