Brisket & Rice
Barbecue restaurant · Houston
6166 Hwy 6 N, Houston, TX 77084
Highlights
Asian-inspired BBQ featuring smoked brisket, ribs, and fried rice
Asian-inspired BBQ featuring smoked brisket, ribs, and fried rice
"Sure, it has Michelin recognition, but that doesn’t make this lauded barbecue spot feel any less hidden. Stop into this gas station restaurant for some of the most inventive barbecue in town. White rice is reinforced as an ideal complement to almost any protein at this barbecue joint, which pairs the starchy side with brisket, creating a devoted following. There are other options, too. Diners can spice things up with barbecue fried rice, the Poor Man’s Macaroni, street corn, loaded baked potatoes, or its cranberry almond slaw, all of which pair well with its prime brisket, pork ribs, and beef jalapeno sausage." - Brianna Griff
"White rice is reinforced as an ideal complement to almost any protein at this barbecue joint, which pairs the starchy side with brisket, creating a devoted following. There are other options, too. Diners can spice things up with barbecue fried rice, the Poor Man’s Macaroni, street corn, loaded baked potatoes, or its cranberry almond slaw, all of which pair well with its prime brisket, pork ribs, and beef jalapeno sausage." - Brittany Britto Garley
"A popular spot inspired by the owner’s Vietnamese mother, offering brisket fried rice with Vietnamese and Texan influences." - Nancy DePalma
"Designated by Michelin as "recommended" in the Texas selection (a category distinct from Michelin stars)." - Brittany Britto Garley
"Brenham native Hong Tran grew up around plenty of Hill Country barbecue goodness, and today, he shares his love of smoked meats with the public at his restaurant Brisket & Rice. Formerly an outpost of Church’s Chicken, this barbecue haunt with Asian flair is located inside a Philips 66 gas station in Northwest Houston, and serves up all of the staples: brisket, handmade sausage, slow smoked pulled pork, plus the restaurant’s signature brisket atop a bed of white rice." - Megha McSwain
