Meet the Houston Pitmasters Behind CorkScrew BBQ and Ray’s Real Pit BBQ Shack

Houston’s barbecue scene is a powerhouse, and two of its biggest names recently stepped into the spotlight. The team from CorkScrew BBQ in Old Town Spring and the family behind Ray’s Real Pit BBQ Shack were featured in a new segment of “Eat Like a Local,” offering a closer look at the passion and tradition that fuel their smoky, slow-cooked success.

These two establishments have helped define Houston’s place on the national barbecue map. Each represents a distinct approach to Texas-style cooking, shaped by deep roots, community loyalty, and a dedication to craft. Their stories continue to attract visitors from across the region — and beyond — to experience the flavors firsthand in Houston.

The Craft That Defines Houston Barbecue

CorkScrew BBQ, loved for its long lines and even longer-smoked brisket, has grown from a humble food truck into a thriving destination in Old Town Spring. Owners Will and Nichole Buckman built their reputation on technique, patience, and a simple goal: serve food worth waiting for. With smoked meats that consistently earn statewide recognition, their pitroom has become a modern hallmark of the Houston barbecue identity.

Ray’s Real Pit BBQ Shack carries a different but equally important legacy. Founded by the late Ray Busch and now run by his family, the Southside staple blends soulful Southern comfort dishes with classic Texas barbecue. Ray’s serves meals that feel like home — ribs with deep char, smoky sausage, and sides that honor the family’s Houston roots.

Both teams emphasized how much the city shapes their work. With Houston’s diverse food culture and loyal customer base, the city provides the perfect environment for barbecue traditions to evolve while staying grounded in time-tested methods.

Why Their Stories Matter

Barbecue in Houston is more than a weekend meal. It’s community, competition, and culture. Spotlights like these highlight the people who keep these traditions alive while pushing the craft forward. Whether it’s the Buckmans refining their brisket bark or the family at Ray’s honoring a legacy, their work reflects the pride and flavor that define Houston dining.

For locals and visitors, these stories offer a renewed appreciation for the work behind every tray — the early mornings, the long fires, and the commitment to consistency that sets standout pitmasters apart.

This article is a summary of reporting by Click2Houston. Read the full story here.