Best Barbecue Joint

Pizzitola's

This is one of the oldest barbecue joints in the city. When legendary pit boss John Davis founded the place in the early 1930s, it was called Shepherd Drive Bar-B-Q. Davis's secret recipe for zingy sauce died with him, but the business, including the original pit, was sold to Jerry Pizzitola, who kept up the hickory-smoking tradition. Pizzitola added an air-conditioned dining room to the old barbecue joint that he decorated with his favorite fishing photos and Aggie propaganda. Pizzitola's brisket is fork-tender and smoky, and the deboned chicken sandwich is one of the city's favorite git-it-'n'-go lunches. If you like your ribs dry-style with a chewy texture, you'll love the ones they serve here. The sausage, which is from V&V in Flatonia, is a well-spiced beef-and-pork blend. Pizzitola has done his best to replicate the old barbecue sauce recipe, and old-timers say he has come pretty close. Save room for the famous coconut cake.

 
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