One thing unifies Americans all across Texas’ vast and diverse geography, where people’s views on everything from politics and religion to which football team to support for could not be more diverse, and that is their eternal love of all things BBQ. Things just get more tricky from there. BBQ in Dallas is getting the hype day by day. Although many of the new barbecue places and eateries have incorporated new joinee like craft beer and gourmet coleslaw, the focus remains on smoked meats.
The majority of people prefer the old-fashioned low-and-slow cooking approach. Would you want to go for the longer approach and include barbecue, barbeque, bar-b-que, or another creative variation, or do you go for the different route and include BBQ, barbeque, bar-b-que, or another creative variation? To some, a simple “Q”—or “cue,” or “que”—is enough.
Then there’s the question of sauce. BBQ is a staple of Dallas’ eating scene, whether it’s smoky brisket or snappy, spicy sausage. Even though the Hill Country continues to dominate the state’s barbecue discourse, Dallas nevertheless has plenty of mouth-watering barbecues.
The debate over where to get the finest BBQ in Dallas seems to never stop, so we decided to compile a list of our choices and just let you determine.
Smokey John’s has been a staple of the local gastronomic scene since 1976, and for many years at its current location. They’re the very first restaurant on this list to accomplish excellence using a gas-fired smoker, which is generally a clue that you’re in for some subpar BBQ.
Every piece of their BBQ is dripping with smokiness. Each rib is cut in half and heaped on the dish, so these protein morsels may not seem like you’re used to them. The flesh, on the other hand, is delicate and flavourful, thanks to a simple rub and hickory smoke. The brisket is good, with the same sense of smoke as the other meats, but the sausages are a step above.
Gas-fired smokers behave more like ovens, allowing the pitmaster to put it and leave it. Owners have boasted about how little wood these smokers use—wood is not a cheap “ingredient.” However, cutting corners results in a smoked product that isn’t up to par. Smokey John’s uses a lot of wood, so the meat gets a lot of smoke. They’ve struck the ideal mix between the simplicity of use and realistic smoke flavor, as seen by their devoted fan base.
This establishment is operated by Marilyn and Eddie Brown, and the local press pays little attention to it. Eddie has established himself as a dependable and pleasant store owner. Outback, he has a chain-link-enclosed, bespoke cast-iron pit that he bought at an auction a few years ago. The flesh is pink, with a delicious smokey taste and well-defined fat. Smoked bologna and chicken wings are available in addition to the standard sides. Whatever you order, if it’s been through Eddie’s pit, you can be sure it’ll be delicious.
Pork tenderloins are slow-smoked over up to 20 hours, as demonstrated by the thick, black crust and deep crimson smoke ring on the outside. The flesh isn’t fall-apart soft, but it can be chewed through with just enough teeth. On each slice, he leaves a speck of precisely rendered fat. Ribs have a thick crust that gives each mouthful a strong smokiness.
Every piece of beef is meticulously handled. Once Eddie perfects the recipe, the sausage will be produced in-house soon. A sausage maker in Cleburne made a particular recipe for the restaurant, but he recently went away, taking the recipe with him. Meanwhile, Eddie gets his hot links from Austin’s Smokey Denmark Sausage Company, which has been making high-quality peppery beef links for last so many years. This is the place to go for an amazing meal of BBQ in Dallas.
Their first restaurant, Magnolia Ave., debuted in August of 2016. They wanted to offer lunch and supper six days a week, just like they did with the food truck. The aim of “selling out” of barbecue every day remained the same, but they introduced a slew of new schedules and procedures to ensure that delicious, fresh BBQ was available all day, every day, so that our guests could have the same experience without having to wait for 2 to 3 hours.
They expanded their enterprise in Dallas after acquiring the market in Fort Worth. Brisket, sausage, and turkey appear to be popular choices, and breakfast tacos are also available. Because each store has its own set of hours, check their website before going. There are 24 keg beer selections, artisan cocktails, rotating frozen drinks, and an extensive wine list at Heim Barbecue’s bar, so there are plenty of reasons to hang out.
It’s incredible that only a few years ago they were selling barbeque out of a parking lot to supplement their income, and now they’re being featured in the local and national news for our barbecue. The community’s support has been incredible, and it’s a key reason why they’re so eager to share their tale, and, more importantly, their food, with as many people as possible.
Other restaurants provided moist brisket that fared better, but no other restaurant checked off as many boxes as Pecan Lodge did. The devotion of Pitmaster Justin to the low-and-slow method of cooking meat over mesquite is almost crazy. To keep temperatures consistent, his four off-set smokers are manned 24 hours a day, seven days a week. That commitment is what drives meat connoisseurs to the Fourtons’ full-service restaurant in Dallas, where they queue for hours.
It’s not an easy job, but they like it. But there are no alternatives to getting it done correctly. Their BBQ pit is open 24 hours a day, powered solely by wood and devotion. They make their own sausage, grinding and stuffing it themselves. And they prepare everything from their Southern Fried Chicken to Aunt Polly’s banana pudding to our Mac n’ Cheese to the collard greens from scratch. To get the best BBQ in Dallas, this is the place to go.
You won’t be able to witness your meat being cut at Lakewood Smokehouse because it’s served in a bar-style environment. However, while you’re waiting, you’ll receive complementary yeast buns. The burned ends are monstrous 2-inch fatty beef chunks with a luscious bark. Underneath a well-seasoned, crispy black bark, the juicy brisket has a more acceptable line of fat.
Lakewood Smokehouse isn’t your typical BBQ joint where you have to wait in line to choose your meat. Come in, sit down, and order from their vast menu! They serve appetizers, pizzas, salads, sandwiches, and more in addition to the BBQ. They’re open 11 a.m. to 10 p.m. on Sundays through Thursdays, and 11 a.m. to midnight on Fridays and Saturdays.
The burnt (in a good manner) flesh flaking off the bone and melts in your mouth with the big beef short rib. The side dishes varied from a lifeless mac and cheese to a fantastic cheesy corn bake and the greatest potato salad we’d ever had. Go and grab a seat at this place which serves BBQ in Dallas.
Do you want to venture beyond Texas barbecue? 18th & Vine is a full-service bar and premium Kansas City-style barbecue restaurant. Monday through Friday, from 4 to 7 p.m., they feature a terrific happy hour menu with beverages and BBQ apps. Check out the beautiful terrace or the spacious living area on the second floor. Because the entire restaurant is housed, it offers a very relaxing atmosphere.
With its black leather bar stools and calm, jazzy ambiance, this Craftsman-style home may appear to be an odd location for a barbeque. However, it is here that pitmaster Matt Dallman gives us a sense of home. The ribs, which are covered in a somewhat sweet glaze with a meaty reward below. Tender pulled pork, excellent spicy pepper sausage, jalapeno cheese grits, and pit beans contrast nicely with a simple apple cider slaw. The house sauce is sweet, tomato-heavy, and cumin-seasoned; if there was ever a place for sauce, this is it. The peppery, almost candied burned ends, on the other hand, that make it different.
This is your Paradise if you’re looking for a large range of meat. Fatty and lean brisket, shoulder clod, dry-rubbed and somewhat sweet spare ribs, pork chops, and Kreuz Original sausage are all offered regularly. However, keep an eye out for the daily rotating specials, which include delicious spicy wings and gently smoked salmon.
Coleslaw fans have two options: one is acidic with a quick kick, while the other is jalapeno-spiked with blue cheese. They smoke the potatoes before tossing them into potato salad then boil the beans with chopped brisket, onions, and jalapenos. To get a couple of deviled eggs, get in line early. The smoked meat of the day is packed within them.
True Central Texas BBQ is served at Lockhart Smokehouse. They open at 11:00 a.m. every day and close at 10 p.m. or when the meat is gone. All three sites — Dallas, Arlington, and Plano — also provide happy hour Monday through Friday. Afterward, the Bishop Arts area in Dallas is a wonderful place to visit.
You may choose the cut of meat you want here. Simply request an inch-thick piece of fatty brisket with additional bark from the lovely man with the knife, and observe him at work. Choose the shoulder clod if the brisket is too dry; the increased fat content guarantees a softer chew. Your meat is put on a massive square of butcher paper and handed to the cashier.
It is indeed a narrative about the law, smoked meats, and a delicious, tasty verdict. Kyle spent his leisure time while law school honing his talents at making meats with a gorgeous crust, brilliant smoke ring, delicate texture, and exceptional flavor due to his enthusiasm for all things smoked. With its ooey-gooey noodles heaped high with beef, the chili mac is a close second. Almost every protein choice is also available in vacuum-sealed packets, making reheating at home a breeze.
For only a few stools flanking a single counter. The majority of this Lake Highlands company has always been geared towards home consumption. if you couldn’t wait, the front seat of your automobile. Its brisket is fantastic, but the DLT is much better: succulent layers of smoked duck breast, green leaf lettuce, and vine-ripened tomatoes, served on toasted rustic bread with a dab of nose-tingling cherry-jalapeno sauce.
Terry Black, who was born and raised in Lockhart, Texas, handed along decades of barbecue expertise gleaned from his time working in the Lockhart barbecue industry. Michael and Mark Black, his twin sons, deliver their own unique brand of Central Texas BBQ to you and your family, right from Lockhart to Dallas.
Terry Black’s basic, timeless approach begins in one of five 1,000-gallon smokers. Where the food is prepared with an emphasis on quality and old-school, uncomplicated method. They’re really good at what they do, especially with the brisket and ribs, and our group agrees that the brisket is “amazing,” and that the bar is “in a super-cool building.”
The iconic by-the-pound and sandwich choices include brisket, beef, pork ribs, turkey, and sausage, and family packs serving up to 12 come with delectable sides like creamed corn, pinto beans, and Mexican rice. Dessert might be a small pecan pie or peach cobbler. Barky brisket, snappy sausages, and huge beef ribs, an Austin export with a Lockhart heritage, combine nicely with sides like mac & cheese, Mexican rice, and baked potato salad. Don’t forget to order a small pecan pie as well.
The Hutchins family has had a passion for BBQ since at least 1978 when patriarch Roy ordered his first pit. They now run one of the most well-known brands in the northern suburbs. The prime brisket and jalapeno-cheddar smoked sausage are two daily specials that Emma Heim recommends.
The juicy brisket had a slight pink smoke ring around it, although it could have used another quarter-inch of fat trimming before cooking. Most of the smokey flavor designed for the meat was absorbed up by the additional fat. The lean brisket had a strange orange hue to it, which might have been due to too much pepper. Pulled pork, smoked ham, and house-made sausage, on the other hand, shined brightly.
The outstanding sides were the brisket-stuffed pinto beans and crisp broccoli slaw. The exceptional sweet-glazed pig ribs and the Texas Twinkie, a slow-smoked jalapeno filled with cream cheese and brisket, wrapped in bacon, then drizzled with a sweet glaze, are two dishes we’d return for. Go to this best place for BBQ in Dallas to enjoy your evening.
What precisely is a Barbecue?
Barbecue isn’t a title that can be bestowed on just any meat. Barbecue is a unique style of cooking in which the meat is cooked with a closed cover and indirect heat. The meat is distributed around the coals, which are generally stacked to the side or in the center. It is a time-consuming method for cooking big chunks that might take up to half a day. Grilling and barbecuing are not synonymous. Grilling is used for tiny pieces of meat such as steaks or hot dogs because it employs direct heat and cooks faster.
BBQ in Dallas: A History
Barbecue has a long and illustrious tradition in Dallas. The original Bryan’s Barbecue was established in 1910 by Elias Bryan. Sonny Bryan’s Smokehouse was founded by his grandson, William Jennings “Sonny” Bryan, who turned a family heritage into a famous company and a widely renowned brand. Sonny Bryan’s has joined the ranks of other area big-name BBQ businesses that specialize in catering to business gatherings.
Regional barbecue features become even more distinct inside Texas. Texas has distinct characteristics in the Central, South, East, and West. Oak and pecan wood are used in Central Texas, but mesquite is used in West Texas. East and South Texas barbecue are known for their sauces, but Central Texas barbecue is known for its rub.
Dallas BBQ is still very much a part of the Texan culture today. Whilst recipes have improved and recipes have become more interchangeable, regions retain their distinct barbecue identities and customs. Although Texas is a large state, you can be assured that there is always a BBQ place nearby.