Pinkerton's Barbecue

So proud to be amongst this list of BBQ Joints across Texas. Thank you for all your support. COME AND EAT IT™ texasmonthly.com/food/the-list-…

Candy Paint Pigs hat back in stock!! Get yours today!! comeandeatitbbq.com/product/adult-…

In order to be the best, you gotta beat the best!

Back from Memphis in May World Championship. Top 5 Whole Hog and World Champion BBQ Sauce. We ain’t done yet. #BestHogCookinTexas

@LillianneMoo Thank you!!

@PinkertonsBBQ Looks soooooo good☺️🫶🏻 You guys are already on my must go list….!!

I’m gonna be at KALASH BASH! TEXAS!! so I’ll be traveling in Houston for about two weeks next month!😎 Is it there any recommendations for the best BBQ and mac & cheese ???🍖🧀 来月初テキサス…！ 食べたい物たくさん🫶🏻

@llbenayl Texas BBQ is the best!

テキサス州からうちのジムに来たお客さんと少しだけど英語でお話できた🫶 「XでアメリカのBBQ流行ってるの知ってる？食べたい」って言ったら 「食べに来なよ！」ってなってInstagramを交換した笑 今年中に絶対にアメリカに行きます🇺🇸 日本のギャルより🎌

In Houston for a few days, getting my taste of #TexasBBQ at @PinkertonsBBQ. Legit…#brisket #BBQ

Best BBQ at Pinkerton's!! You have to try the ribs!! @PinkertonsBBQ

I’m giving away a $3,000 pellet grill- all you have to do is donate. $25= 1 entry. THERE ARE ONLY $200 in entries so far! hogsforthecause.rallybound.org/2026/Glazedraf…

Make Taylor eat 100 Hotdogs on a livestream. Donate here -> hogsforthecause.rallybound.org/2026/Donate/In…

Look: I’m going to keep this as simple as I can. My friend will eat 1 hotdog for every $150 donated. EVERY DOLLAR GOES TOWARDS PEDIATRIC BRAIN CANCER. We will live stream this event 4/1. Let’s make him eat 100. maketayloreat.com

Tomorrow starts THE SPRING CHICKEN! A seasonal sandwich and one of my favorites!!!

To go forward we have to remember where we came from!

Grant Pinkerton is on a mission to bring back some elements of old-school barbecue design and service, including neon signs, CD jukeboxes, and dining room attendants. 💿 texasmonthly.com/bbq/pinkertons…

NEED COOKOFF TICKETS? Here is your chance to win 2 of my personal tickets. Each $25 donation is a chance to be selected. All money goes directly to families and childen suffering with pediatric cancer, many right here in Houston. Winner will be announned noon Friday. Hit the link below hogsforthecause.rallybound.org/2026/Member/My…

We are raising money for kids with brain cancer! Will you help? We are giving away a @PittsandSpitts smoker for anyone who donates over $50 bucks!! I know many of you want a new pit this spring! hogsforthecause.rallybound.org/2026/Glazedraf…

Congrats Grant and team. Have a smokin’ great day.

Good morning Houston ☀️ NEW PINKERTON’S OPENS AT 11am! 3801 Farnham St Houston Texas - Upper Kirby

I completely disagree with this. Sir, I respect your contributions to bbq @meathead and you have ridden the “fat can’t penetrate meat” and remove the fat cap narrative for years. But there is ample evidence to the contrary- leaving some fat cap on is good for the cook and desired by not only cooks but diners as well. What the fat cap does do: -Physical Protection from Dry Heat- excellent shield from your heat source. -Slows down moisture loss as the muscle fibers cook and contract (remember fat and oil don’t mix 😏) your fat cap actually helps hold moisture in bubba. -As fat renders (depending on how you position your brisket) it can run across the meat’s surface providing the effect of basting. -Coats the meat in a layer of tallow that reduces evaporation of natural juice. -When seasoned and cooked in a dry environment (wood burning) it creates an incredible crunchy bark that pairs perfectly with the tender meat below. - it adds an incredible beefy tallow flavor when rendered correctly. - diners in 2025 want fat with their brisket- both in competition and in the restaurant. - Before we retort with- the brisket in the video had too much fat… it did not. I could make comments on the bark or the tenderness but the trim was just fine.