Photo by Chuck Cook Photography

Jackson Street Barbecue

Photo by Troy Fields
A partnership between homegrown heroes (both graduates of St. Thomas High School) Bryan Caswell (one of Houston’s most recognizable culinary names) and Greg Gatlin (a young barbecue gun steadily climbing the ranks) comes with a lot of expectations. It largely delivers. Smoked brisket is good to great, depending on the time of day. Stick with the fatty stuff; the leaner flat tends to be a bit drier than perfection calls for. The remainder of the Texas smoked meat trinity, sausage and ribs, may find favor depending on your preference. The venison sausage stands out, complementing the smoke nicely and boasting enough fat in the grind to keep things juicy, even if you prefer a looser pack. The ribs are properly cooked and redolent of smoke, though some may find the rub to be a bit distracting. A full bar plus a tap wall strong on local craft offerings are nice perks, as is the 90 minutes of free parking in the adjacent lot. The barbecued chicken and collard greens are both pinnacles of their respective forms. Price Range: $­$$ Parking: Lot (free 90­minute parking for customers) Attire: Casual Payment Types: All Alcohol: Beer, wine, full bar Outdoor Seating: N/A Reservations: Not Required Cuisine Types: Barbecue