Killen's Barbecue Sign

Killen’s Barbecue

by Matt Gross

Folks, Killen’s Barbecue in Pearland, TX is one of the best joints in America. There’s no doubt.

I’ve been super busy over here in BrisketMan Land and although I haven’t finished my write up I just have to share the awesome pictures I took.

So let me walk you through a short photo essay of my time at the venerable meat house, Killen’s Barbecue.

Indoor brick pit. Very uncommon for new BBQ joints.

Indoor brick pit. Very uncommon for new BBQ joints.

Brisket profile shot. Pretty? Damn fine.

Brisket profile shot. Pretty? Damn fine.

Crackling fat of bone-in pork belly.

Crackling fat of bone-in pork belly.

Fat dripping off the cutting board and solidifying.

Fat dripping off the cutting board and solidifying.

Pork butt being separated for pulled pork.

Pork butt being separated for pulled pork.

Sausages cooking on the offset smoker.

Sausages cooking on the offset smoker.

Giant stack of beef ribs.

Giant stack of beef ribs.

Delicious brisket, smokey brisket.

Delicious, smokey brisket.

Another gratuitous brisket shot.

Another gratuitous brisket shot.

Briskets and ribs cooking on the Oyler cooker.

Briskets and ribs cooking on the Oyler cooker.

A closer view of the meat on the Oyler.

A closer view of the meat on the Oyler.

Inside, way before open time.

Inside, way before open time.

Another inside shot well before open.

Another inside shot well before open.

Killens logo on the front door.

Killens logo on the front door.

Hungry customers waiting over an hour before open.

Hungry customers waiting over an hour before open.

Barbecue sauces being prepared.

Barbecue sauces being prepared.

Raw meat getting ready to turn into sausage.

Raw meat getting ready to turn into sausage.

Sausage meat and spices being mixed.

Sausage meat and spices being mixed.

Sausage being stuffed into the casing.

Sausage being stuffed into the casing.

{ 3 comments… read them below or add one }

Bubba March 21, 2014 at 5:15 pm

Thanks for the great pictures…

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Bo Duncan March 22, 2014 at 10:40 am

I’m salivating. Killen’s looks incredible. Next time you need a friend to go halvsies with here, you know who to call! It was great meeting you yesterday, Brisketman. I look forward to hanging out with you more in the future!

Let’s go to Cooper’s in the next couple weeks.

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Rex McCall March 24, 2014 at 6:13 pm

We drove up to Killen’s this past Thursday. Brisket, sausage, pork ribs, beef rib were melt in your mouth good. Perfectly smoked, I didn’t use any sauce til about half way through as the meat needs no sauce. Sides were good; beans, potato salad, mac&cheese. Going back this Thursday to try the chicken as it’s only served on Sundays and Thursdays

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