Inside the Roegels Barbecue Co. pit room

In his pit room, Russell Roegels, owner of Roegels Barbecue Co., demonstrates to FOX 26 News food segment contributor Cleverley Stone how to use butcher paper for a juicier brisket, the importance of using a meat thermometer and the correct way to slice a cooked brisket.

Roegels also talks about the side dishes at his establishment and famous bourbon banana pudding. Open for only two and one half years, Roegels Barbecue Co. was named a 'Top 50 Barbecue Joint in Texas' by Texas Monthly Magazine in its June 2017 issue.

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