Pinkerton's Barbecue started in Houston in 2016 under pitmaster Grant Pinkerton, a Houston native who came to the pits without formal culinary training. The format is cafeteria-style: grab a tray, move down the line, and the meat comes off pits fired with post oak and mesquite. What began as a single spot has grown into locations across Houston and San Antonio, with Upper Kirby among them.
The menu runs through Texas barbecue staples alongside some Gulf Coast touches — pork ribs, boudin, and jambalaya sit next to potato salad and house-made bread, with brisket among the draws that keep regulars coming back.
The wait can run long, but reviewers consistently note service that keeps moving even when the line doesn't, and an atmosphere that reads as unpolished and authentic rather than staged.
The Upper Kirby location holds a Michelin Bib Gourmand, awarded in both the 2024 and 2025 guides.
The menu runs through Texas barbecue staples alongside some Gulf Coast touches — pork ribs, boudin, and jambalaya sit next to potato salad and house-made bread, with brisket among the draws that keep regulars coming back.
The wait can run long, but reviewers consistently note service that keeps moving even when the line doesn't, and an atmosphere that reads as unpolished and authentic rather than staged.
The Upper Kirby location holds a Michelin Bib Gourmand, awarded in both the 2024 and 2025 guides.