To keep up with its customers, Pappa Charlie’s Barbeque in downtown Houston cooks two rounds of meat every day.
All Photos by TROY FIELDS  

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    Pappa Charlies brisket.
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    Briskets starting the slow smoking process.
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    Pappa Charlies Barbeque.
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    Pappa Charlies brisket straight out of the smoker.
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    Pappa Charlies dining room.
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    Pappa Charlies Barbeque.
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    Pappa Charlies Barbeque.
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    Pappa Charlies dining room.
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    Pappa Charlies dining room.
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    A slab of Pappa Charlies pork ribs.
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    Preparing the pork ribs.
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    Pappa Charlies pork ribs and sides.
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    Pappa Charlies dining room.
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    Pappa Charlies dining room.
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    Pappa Charlies Barbeque.
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    Pull up a seat at Pappa Charlies bar.
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    What’s on tap at Pappa Charlies.
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    Pappa Charlies Barbeque.
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    Pappa Charlies indoor smokers.
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    Briskets starting the slow smoking process.