In many ways, managing a successful barbecue joint is like smoking a brisket. In the beginning, you hit it with a big blast of heat and the temperature quickly rises, much like a splashy opening with lots of buzz.

Then things level off, perhaps even stalling out as the newness wears off. But if you add a little more heat and push through it, the barbecue joint will steadily grow and reach the point of consistent income and business.

GUIDE: Houston's best barbecue joints

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To continue the metaphor, once the original brisket is cooked to a point of completion, should you start another one?

After initial success, many pitmasters and restaurateurs are faced with the decision of expanding. Should they open a second outlet, expand the existing one, or move to a larger location?

Over the years, The Pit Room in Montrose has essentially chosen all three. Owner Michael Sambrooks expanded the original location by acquiring the bar next door (“The........

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