re: TX BBQ Ramblings

I 100% agree with your take on Roegel’s-Katy. It’s almost as if all the smoking is done at the Voss location and kept in a warmer at the Katy store. Russell is giving people a terrible Roegel’s experience if they don’t dine at Voss. My moist brisket was dry and room temp. The ribs weren’t even close to their stellar cousins coming off the Voss pits.

Brett’s brisket enchilada pro tip: order a full tray of enchiladas on his site by Sunday night for Thursday pickup. Freeze individually for later enjoyment.