When you walk into Schulze’s Pit Room in Seguin, Texas, the smoky aroma of slow-cooked meats pulls you in like a magnet. It’s not just the scent that stirs something deep. It’s the feeling. That unmistakable Texas BBQ soul, built not just on fire and flavor, but on generations of family tradition.
During a recent visit from Edible Austin, we had the pleasure of sitting down with Kayla Gray, originally Kayla Schulze, who now manages the restaurant that carries her family’s name and legacy. With us, we brought a bottle of Wahaka Mezcal, and just like good music or great company, it elevated the meal into a memory. Paired with the pit’s brisket and smoked chicken, Wahaka’s earthy, slightly sweet complexity created a culinary harmony that only happens when real flavors meet real love.
“It’s in our blood.”
Kayla is part of a BBQ dynasty that began when her great-great-grandfather immigrated from Germany and brought his food traditions to Texas. The restaurant today, opened by owner Clifford Schulze in early 2022 after extensive renovations, is more than a business; it’s a labor of legacy.
“Our chicken recipe came from my great-great-grandfather,” Kayla shared. “And everything’s just been passed down through generations. You can’t replace that.”
While many BBQ joints trade on novelty, Schulze’s delivers deep tradition. The meats are smoked with reverence. The pits themselves —both in the restaurant and behind it — burn daily with the quiet intensity of a team that knows exactly what they’re doing. Pitmasters Bill and Robert, working alongside Kayla’s father, create that rare blend of skill and synergy that makes every cut unforgettable.
The Smokey Rebel Meets Texas Fire
Our visit became even more special when we crossed paths with Russ Jaques, a BBQ artisan from Kent, England, and founder of Smokey Rebel. Russ has teamed up with Houstonite William Tischina to create some of the most natural, flavor-forward rubs we’ve ever tasted. His approach blends European refinement with Texas swagger. No additives, no gimmicks, just bold, honest spice. Sharing smoked brisket, sipping mezcal, and swapping BBQ philosophies with Russ felt like a barbecue summit, proof that the love of smoke and fire knows no borders. You can purchase their wonderful rubs at Schulze’s Pit Room and will be able to order them from the website this fall.
Mezcal + BBQ = Magic
Texas BBQ is sacred. But when you sip Wahaka Mezcal between bites with its soft smokiness, wild agave notes, and unfiltered authenticity, it takes things even higher. Pair it with fatty brisket, sweet slaw, or spicy sausage, and you discover why this Oaxacan spirit belongs at the Texas table. It’s not just about the drink; it’s about shared roots. Fire. Patience. Passion. And a refusal to rush anything that matters.
The Future Burns Bright
Kayla’s eyes light up when she talks about the future. “I have kids of my own,” she says, smiling. “My oldest is eight, and when people ask what he wants to be when he grows up, he says, ‘I want to own a restaurant.’ It’s in his blood.”
There’s something about Schulze’s Pit Room that feels timeless — anchored in family, driven by flavor, and open to the world. Whether you’re from Austin, England, or Oaxaca, if you love BBQ with a soul and mezcal with a story, you’ll find your place at the table here.
Buy Wahaka Mezcal
https://www.wahakamezcal.com/
https://www.instagram.com/wahakamezcal/
Plan a visit:
Schulze’s Pit Room
1013 Schriewer St, Seguin, TX 78155
https://www.instagram.com/schulzespitroom/
Follow Smokey Rebel
https://www.instagram.com/smokey.rebel/
Follow them on social for updates, daily specials, and plenty of smoke.
Pro Tip: Bring friends, order the brisket, and don’t forget the Wahaka.
