From massive beef ribs to an incredible smoked chicken and griddled cheese taco with flour tortillas housemade from the restaurant's own rendered brisket lard, showstoppers abound at the Pitroom. Perhaps it's the way the brisket sandwich comes with its seductive oil slick of grease across the bun or how the meat itself is cooked so tenderly in those custom-made barrel smokers out back, but the Montrose barbecue mecca has had lines out the door since opening in 2016. A killer condiment and pickle bar, the best macaroni and cheese in town, and a welcoming staff that keep the ship running while pitmasters/owners Michael Samwells and Bram Tripp plot more asado-style roasting of whole cabritos and continue to kick butt — they landed on Texas Monthly's coveted 50 Best this year — all seem to make clear that Houston has itself a mighty new barbecue institution on its hands.