The 25 Best Barbecue Joints in Dallas, According to Local Pitmasters

Wagyu beef brisket is just the beginning.

Few topics — besides religion , political science , football game , and Tex - Mex — have the ability to bring people together for several choruses of “ Kum Ba Yah . ” Or cause a heated up argument suitable of Jerry Springer quite like BBQ . In Texas , it ’s a passion with no limits . A topic with dateless points of argumentation . A hobby that can sour into a restaurant empire .

You see , with barbeque , there are really no awry reply when it fall to head of taste . Take brisket , the adept of Texas BBQ , for illustration . Some citizenry love a clayey black bark on theirs . Others prefer a ironic rub over a wet one . Some have a preference for meat smoke over post oak alternatively of pecan or hickory . And quite a few people are just as enthusiastic about a brisket - lug baked Irish potato at a with child barbeque chain eatery as those die - operose fans who tent out in seam for 60 minutes before a pitmaster begins slit his first gist of the day . It really comes down to a matter of predilection and similar to wine , if you like it , you wish it . Make no excuse .

But there are individuals who live and breathe barbeque — and have the smoke - scented wardrobe to demonstrate it — armed with insights into the artful craft of smoke meat that lead to a secure appreciation of every mouthwatering bite . Over the past 13 months , we ’ve chatted with a variety of North Texas BBQ pros to get their take on the barbecue view across Dallas - Fort Worth ( and even a hundred or so miles beyond ) to find out which joints they choose to eat at when not fanning their own flames .

Pecan Lodge

Pecan Lodge

The Justice League - suitable assemblage of BBQ superheroes includesLoro Dallaspitmaster Judith Covarrubias who start her culinary journeying in fine dining;Parry Avenue Barbecue Company ’s pitmaster , Leo Morales;Ten50 BBQ ’s William Weisiger of in Richardson , a pitmaster with more than 30 years of experience ; Jill Bergus , possessor ofLockhart Smokehousein Oak Cliff and Plano ; Chad Session , pitmaster at Royce City’sSmoke Sessions Barbecue ; Michael Lane , an experienced fine - dining chef turned pitmaster atOAK’D Handcrafted BBQ ; journeyman and founder ofAJ ’s Custom Cookers , AJ Ramirez , who ’s manufacture smoking car for several local barbecue joint , including two from the list below ( Vaqueros Texas Bar - B - QandPanther City Barbecue ) ; and two husband - and - wife teams , Justin and Diane Fourton , owners ofPecan Lodgein Deep Ellum , and Travis and Emma Heim from Fort Worth’sHeim BBQ . And believe you me , they for certain had plenty to say .

“ I think the BBQ scenery in North Texas is as good as anywhere in the human beings . You see the full spectrum of preparation flair displayed , from direct - heating , Sir Henry Wood - coal broil to cold smoking / cure and whole - animal cookery , ” says Pecan Lodge ’s Justin Fourton . “ The quality and cuts of meat are unrivaled — it ’s not rare to discover handwriting - stuffed sausage links , giant gripe ribs , prime rib , wild plot , and other exotic undercut . Each joint has its own vibration and all the locals have a favorite spot or enjoy a steady rotary motion of a few choice position . ”

Weisiger and Bergus agree with Fourton , depict the Dallas - Fort deserving BBQ prospect as a plenteous melt pot ( or pit , as the subject may be ) of ethnical and regional influence : “ East Coast whole hog to West Coast tri - tip , Texas - fashion brisket to Kansas City ’s sauce burnt final stage , and zest profiles from South America to South Korea . If you desire it , North Texas has it . ”

Covarrubius echoes that view .

“ North Texas BBQ is exciting because you ’re not await to stick to any one specific flair of Texas BBQ . You get to clean and choose from all the other expectant Texas regional styles without upsetting anyone . And you’re able to get creative with fusing BBQ with other cuisine , like we do at Loro , ” she articulate . “ As a native from El Paso , I ’m also excited about the increase influence of Mexican and Tex - Mex cuisines in North Texas BBQ . ”

The first weed shack on record dates back to 1878 , though Texans and those who lived here long before we were a state likely have been dabble in the meat - fire - dope nontextual matter for long before that . As people migrated to Texas over the decennary , they brought with them their own barbecue vogue that influenced the BBQ we savour across Texas today .

Parry Avenue Barbecue Company

Parry Avenue Barbecue Company

“ We have so many different styles within an light driving radius , it ’s a great surface area for a BBQ tour , ” Bergus adds . “ We all do something a little — or a mickle — different . Also , with swell BBQ , it ’s the atmosphere as much as the nutrient . ”

Sometimes that air is a roadhouse - way restaurant in the middle of a minor townspeople or on the terrace under a canopy of tad trees . Other times it ’s a parking flock in the shadow of Downtown Dallas or at a live music fete where a BBQ food motortruck has set up shop for a few hours . And whether you ’re eating juicy brisket with a knife and fork in a restaurant with livid tablecloth ( a really unsound mind , by the way ) or off a rag of slaughterer newspaper with your finger’s breadth , slap-up barbecue exceed the need for formality , yet climb to levels of culinary sophistication that could absolve the bearing of a sommelier , too .

“ When we opened our food for thought truck in February 2015 there was n’t much of a ‘ scene . ’ Pecan Lodge in Dallas was doing big BBQ , but most of North Texas was still quondam - school places that had n’t changed for 40 - plus geezerhood , ” recalls Travis Heim of Heim BBQ . “ The influence of guy wire like Aaron Franklin and the craft BBQ prospect out of Austin changed all that , and a ton of new food trucks in Fort Worth are doing really just BBQ . It ’s amazing , but I still feel like Fort Worth BBQ in particular does n’t get the credit it should . ”

Loro Asian Smokehouse & Bar

Courtesy of Loro Asian Smokehouse & Bar

Aaron Franklin , far-famed for his temple of ’ pool cue , Franklin BBQinAustin , come up a lot in this crowd . Last summer , the fable himself joined Dallas ’ restaurant community with the local outstation launch of his Asian - influenced smokehouse joint - speculation , Loro , with Uchi ’s Tyson Cole .

“ Aaron really is the godfather — he ’s an expert at what he does and a caboodle of masses look up to him , ” saysOAK’D Handcrafted BBQfrontman Michael Lane . Gifted as Franklin is , however , Lane acknowledges that an irresistible hunk of Grade A Texas brisket ’s straight worth does n’t stem only from the hands that smoked it low - and - slow , but rather from the residential district it ultimately sustains . “ Barbecue is American food , an iconic way of eating , ” he add . “ It does n’t matter if you ’re in a eating place or hang out with your family at abode , it ’s fellowship cuisine and that ’s the way of life we need hoi polloi to feel . ”

It ’s a lifestyle that suck hoi polloi in when they least expect it , too .

Panther City BBQ

Panther City BBQ

“ I started misrepresent BBQ as a hobby after moving to San Marcos , Texas . I was innovate toSmitty ’s Marketin Lockhart , TX and fell in love , ” seance says . “ I quickly became addicted to smoke meats , and after a long point of time became good at it . I already worked in the restaurant business and was surprised when I started making money , so my wife and I decided to move back to North Texas , and started a BBQ trailer . ”

It ’s a conversant story that always features different character reference , but offers the same happy ending : delicious food to bring the great unwashed together from all dissimilar backgrounds over one common love . So if you ’re ready to go on your own BBQ journey through North Texas , we ’ve forgather a lean of 25 favorite spots from our collection of experts , plus a few of our own go - to billet that should n’t be missed for one tasty understanding or another . Keep in brain that some of the smaller operations might only be candid a few hour a duad of days per hebdomad — and many places trade out of popular detail early — so before you make the drive , moderate the hour at each smear to ensure you have greasy fingers and a varnished shirt clearly in your future .

Parry Avenue Barbecue Company

$ $ Fair Park , MobileLeo Morales ’ BBQ food for thought truck can usually be found within a stone ’s stroke of Fair Park , but also park at various locations around the city , which is capital because the only thing well than seek out enceinte barbecue is when you hit upon it somewhere unexpected . Though they ’re best known for their award - winning smoked full spareribs , Parry Avenue Barbecue Company also does a mean Prime brisket that appears atop mac ‘ n cheese or potato salad , as well as inside birria tacos and quesadillas , along with traditional sandwiches and platters — all every bit deserving obsessing over . How to hold : halt by for first come , first serve up seating .

Loro Asian Smokehouse & Bar

$ $ Old East DallasFrom the combined creative genius of BBQ caption Aaron Franklin and Uchi visionary Tyson Cole , Loro Dallas was pay as an offshoot of the Austin original and has flourish as a destination in Old East Dallas with its snappy dog - friendly terrace and creative cocktails . In firm control of the smoking car is El Paso aboriginal Judith Covarrubias , who savor smoking meats at home as a hobby , but during her stint at Uchi Dallas her gaffer saw her BBQ potential and now she ’s in charge of the meats that find their manner into Asian - inspired saucer include smoked beef brisket with chili gastrique and Thai herbs ; a smoked prime bavette bowl with coconut rice , seasonal pickles , and Thai herbs ; and smoke turkey titty with apricot chutney and crispy chicken skin . Covarrubias also recommends the turkey sandwich on a pretzel baguette topped with giardiniera , penetrating provolone , and Dijon mustard . How to hold : block by for first come , first attend seating , order onlinefor takeout , or order delivery fromUber Eats .

Goldee’s BBQ

$ $ Fort WorthLoro Dallas ’ pitmaster Judith Covarrubias holler out this no - nonsense joint for their mastery of the craft . “ I ’m a big fan of the veggie sides at BBQ places and definitely advocate the white potato salad here . If you are feeling like a carnivore , they have amazing bark on their brisket and perfectly smoked jalapeno & cheese sausage balloon . Do n’t kip on that bomb . ”And she ’s not alone in her praise . The joint come through the coveted Number One Barbecue Joint in Texas deed of conveyance bestowed by the experts atTexas Monthly . Using an offset smoker and send oak tree wood , everything is attend in a nondescript dining way with a line of table cut through tightly in red - checked tabular array covering . A quintet of pitmasters craft gamey brisket and succulent pork rib , made even good with a heaping share of jalapeño cheese sand . They ’re only open Friday to Sunday , from 11 am until they sell out or 3 premier , whichever come up rather — and it ’s usually the sellout that pass first . For your own fortune at enormousness and peradventure starting your own , you’re able to enroll ina $ 1,000 - per - person brisket year . How to book : check by for first come , first serve seating area

Panther City Barbecue

$ $ Fort WorthCo - owners Ernest Morales and Chris Magallanes seized the chance when a food motortruck became useable after its previous BBQ vendor ceased doing business and they ’ve been steadily rise a fanbase ever since . “ Both Chris and Ernest put their souls in that solid food , ” says Parry Avenue Barbecue Company ’s pitmaster Leo Morales . Chad Sessions , owner and pitmaster of Smoke Sessions Barbecue concurs . “ Chris and Ernie are super nerveless family line that spent a great time in a house trailer burst their ass and honing their craft . They helped me a great passel along my manner of growth , and their voiceless workplace is very detectable in their products . Their elotes , barbacoa , and Birria taco are on another horizontal surface , ” he says . Among the other post oak - smoked standouts are the pork paunch burnt ends , smoke bologna , beef Allium sativum blimp , and the Southside Slammer , a mammoth sandwich with four types of meat , slaw , pickles , onion , jalapeños , and BBQ sauce . How to reserve : Stop by for first come , first function seating room , or call 682 - 499 - 5618 for takeout .

Smoke Sessions Barbecue

$ $ Royse CityTake a quick route stumble outside the Dallas - Fort Worth metroplex to Royse City where Chad and Jessica Sessions are bring together the dynamic compounding of BBQ and cocktails ( including a smoked margarita and a Bloody Mary made withTito ’s Handmade Vodka , heap luxuriously with slices of their tender brisket . Though their main menu is small and to the point , the couple are n’t afraid to experiment . “ Chad & Jessica are a dream squad in barbecue , ” says Leo Morales of Parry Avenue Barbecue Company . “ Their garlic parmesan ribs take barbeque to a different place . ” Other special that have been wildly pop , according to Chad , include burrito , Jalapeno Popper Egg Rolls , and electrocute pies . you’re able to learn to smoke like the Sessions , too , with upcoming BBQ classes . For $ 200 , you ’ll get a whole brisket to prepare , as well as a brisket plate and a inhuman beer to keep you fire up during the trend . How to book : Stop by for first come , first served seating area , or call 469 - 723 - 5092 for takeout .

Vaqueros Texas Bar-B-Q

$ $ GrapevineSharing space with theHop & Sting Brewing Co.in Grapevine , pitmaster Trey Sanchez take together the worlds of barbecue and Tex - Mex for its throngs of admirers . “ They create some awesome Tex - Mex beauty and his tacos will fuck up your mind , ” says Leo Morales of Parry Avenue Barbecue Company . Birria tacos with consomé for dipping are the signature taco offering , but you ’ll also occasionally be treated to Tacos Tlaquepaque and Tacos de Chorizo . Better still , get tortilla on the side of any meat plate to make your own unique flavor combinations . Salsa Macha Agave - Glazed Ribs , Brisket Tostadas , Al Pastor Smoked Wings , Brisket Nachos , and Smoked Cochinita Pibil also dexterously blend Tex and Mex . How to book : Stop by for first seed , first serve seating , or call 214 - 532 - 4244 for takeout .

407 BBQ

$ $ ArgyleIn a township where carte du jour brevity is the norm , 407 BBQ has an extensive offer of smoked meat creations , starting with its theme song beef . “ This adult male reach some miserly brisket , ” sound out Leo Morales of Parry Avenue Barbecue Company . “ Bryan McLarty has been bolt down it for years and he does n’t stop . ” In accession to traditional BBQ meats , sandwich , and English , McLarty turns out a sevener of sammies that further enhance the skilled preparation of the protein . Among the best of this lucky seven is the Jack Reubie . Not only is it a apt play on the name of Lee Harvey Oswald ’s assassin , it ’s a clever interpretation of a Reuben sandwich with housemade pastrami , Russian dressing , and kraut with melted Monterey Jack tall mallow on a toasted hoagy . Do n’t slumber on Grandma ’s Banana Pudding , either . How to book : Stop by for first come , first function seats , order online , or call 682 - 224 - 9225 for takeout food .

Dayne’s Craft Barbecue

$ $ Fort WorthDayne Weaver , this BBQ joint ’s “ pitmaster supreme ” is the driving force behind an accolade - laden account that go out back to only 2017 when his father - in - legal philosophy left a small grill in his backyard and he begin playing around with brisket as a hobby . Today , he and his team can scantily keep up with demand . “ His burgers , blimp , and brisket are some of the best in the biz , ” says Chad Sessions , pitmaster of Smoke Sessions Barbecue . Bacon Brisket may be their most unique detail : porc belly rubbed and smoke then slice like brisket or as Weaver puts it , “ Like Sir Francis Bacon and brisket had a infant . ” Street corn topped with Flamin ’ Hot Cheetos and Frito Pie Beans are among the far - from - traditional sides on offer . How to reserve : lay off by for first come , first served seating ororder onlinefor takeout .

Sunbird Barbecue

$ $ LongviewLocated two hours alfresco of Dallas , this Longview barbecue spot has become a route trip finish for many . It ’s a favorite of Chad Sessions , pitmaster of Smoke Sessions Barbecue , who read Sunbird ’s pitmaster Brian Bingham is “ The next superstar of Texas BBQ . ” As if that ’s not praise enough , Session lease his devotion a few notches higher . “ His sausage , tacos , and — most importantly — his Al Pastor Burnt Ends will make you pick up colors . ” The salsa for the taco also makes a nice exchange for barbecue sauce on anything and everything . How to book : Stop by for first come , first served seats .

Brix Barbecue

$ $ Fort WorthA favorite of custom - stag party crafter AJ Ramirez , this Southside BBQ Airstream trailer come its name from owner / pitmaster Trevor Sales ’ boxer - terrier , Brix . He adds a little Tex - Mex flair to things with beans and Sir Tim Rice as side options for tiptop - juicy brisket , beef rib , sausage , crispy spicy chicken sandwiches , and the periodic burger with glaze over donuts in place of buns . ABrix - and - trench mortar emplacement is already under construction , so Sales will before long be able to receive more people to his culinary world . How to book : hold back by for first come , first serve seating .

Woodshed Smokehouse

$ $ Fort WorthCelebrity chef Tim Love ’s tribute to anything and everything that can be grill , slow - cook , or ridicule , Woodshed Smokehousehas become one of the top smudge for cosset in the unexpected with friends of all shapes , sizes , and species . “ Their terrace is the place to be and let ’s not ignore the fact that it ’s better than just dog - favorable . My pooches screw coming here , ” says Loro Dallas ’ pitmaster Judith Covarrubias . “ This is the place to essay non - traditional BBQ , like lamb brisket or pork barrel costa ramen . And there ’s weekend brunch if you need a pick - me - up after a later night before . ” cony - rattler sausage , smoked Thai cauliflower , and bulgogi salmon taco are also in Love ’s repertory alongside more straightforward ( but equally incredible ) favorites such as a fat double cheeseburger or a classic chopped brisket sandwich with mustard , onion plant , and hole . With two forest grills , three smokers , a yoke of rotisseries , and four types of Sir Henry Wood be intimate for dissimilar machine characteristic , he has the cock to craft BBQ from just about anything . How to book : Stop by for first come , first serve seating , or call 817 - 877 - 4545 for takeout food .

Cattleack Barbeque

$ Farmers BranchWeekly specials are a serious start pointedness for experience some of what makes Cattleack abide out from the pack . Featuring lesser - seen items like pork steak , chopped whole hog , and beer - 1st Baron Verulam - and - gripe sausage , Ten50 BBQ gaffer William Weiseger call this “ Serious - minded BBQ ” and Lockhart Smokehouse ’s Jill Bergus aver she dead “ get it on the brisket . ” Of course , you ca n’t go incorrect with other standards , let in beef ribs , burn end , and the Pitboss , a sandwich made with a hefty troika of brisket , ribs , and sausage piled on a bun with pickle red onion and jalapeño . And do n’t leave the Cheesy Chipotle Corn and decadent Crack Cake for dessert . How to hold : Stop by for first come , first service seating or order catering via thewebsite(five - Ezra Pound lower limit ) .

Partner Content From

There ’s more toTexasthan just great barbeque , kinsfolk . Breathtakingly diverse landscapes , like Big Bend National Park and Guadalupe Mountains National Park in West Texas , put up a natural respite for out-of-door partisan while the San Antonio River Walk is a 15 - mile oasis for the urban explorer . No matter your interests , the Lone Star State is a vacation name and address unto itself hold back to be explored , so , plan accordingly .

The Slow Bone

$ $ pattern DistrictHalf the playfulness of confabulate Slow Bone is walking through the occupation and picking out on the button what you want from the vast categorisation of meats and side . Pecan Lodge duo Justin and Diane Fourton both recommend the place while Bergus exclaims , “ OMG ! ” about the fried wimp . Other must - eats include the Texas Nail , a sandwich made with slow - smoked Prime brisket , cheddar cheese cheese from brewery darlingRevolver Blood & Honey , fume mushrooms , caramelized onions , roast green chile , lime crema , and jalapeño BBQ sauce as well as the katzenjammer - annihilating Frito pie . Braised cat valium , Brussels and cauliflower au gratin , roast squash casserole , and pea salad headline a immense list of creative takes on distinctive sides , a pick so good Travis Heim dubs it “ Probably the best incline in BBQ.”How to Scripture : halt by for first cum , first served seating , call 214 - 377 - 7727 for take - out , or order deliveryonline .

Pecan Lodge

$ $ Deep EllumTravis Heim first travel to Pecan Lodge when it was a tiny operation at the Dallas Farmers Market and loves that they ’re still serving “ systematically great super smokey , delicious meats . ” It was also Loro Dallas pitmaster Judith Covarrubias ’ first taste of Dallas BBQ when she moved here from El Paso several year ago . “ All I have to say is get the Hot Mess , ” she allege . “ I could n’t even have imagined something like this back then . And do n’t jump that Flintstones - dash , giant beef costa . ” For those in the know and newcomers likewise , the Trough is an excellent way to sample a little spot of everything that has made this wildly popular spot so famous : Brisket , extract pork , housemade sausage links , pork barrel ribs , and one tremendous one - pound(ish ) gripe rib , all fume on a compounding of hickory and oak . The Hot Mess , by the way , is a elephantine salinity - crusted baked seraphic tater filled with South Texas - dash barbacoa , chipotle cream , cheddar cheese , butter , and fleeceable onions . Everything pairs well with green chile mac ‘ atomic number 7 cheeseflower , and all meals should terminate with a heaping serving of Aunt Polly ’s banana pud . How to hold : hold back by for first come , first serve seating or call 214 - 748 - 8900 for take - out .

Ten50 BBQ

$ $ RichardsonPrime beef can be found on nearly every Dallas steakhouse carte du jour , but it ’s always a treat — and has quickly become the norm for top barbeque spots . Here , you ’ll line up everything that stool that incessantly tender USDA Prime brisket deserving the extra hard cash along with showstopper like their hulking nine - inch beef rib , the whole 1.25 - pound mass having been smoked for hour over Emily Price Post oak . Made - to - order hand - cut fries and onion plant rings , as well as Brisket Torpedoes ( AKA meaty stuffed jalapeños ) should n’t be miss , and neither should the juicy BBQ chicken , betray by the half - bird . How to book : Stop by for first semen , first service seating room , call 1 - 855 - QUE-1050 and orderonlinefor take - out , or get delivery viaGrubhubandFavor .

Hutchins Barbeque

$ $ McKinney , FriscoThe Hutchins mob ’s making love matter with barbeque dates back to at least 1978 when patriarch Roy commissioned his very first pit . And today , they operate as one of the most popular brands in the northerly suburbs . “ They do a very good line of work , and they ’re good people , ” says OAK’D ’s Lane . Fellow pitmasters Bergus and Emma Heim recommend the “ Phenomenal ” weekend - only Twinkies , which are n’t actually the undestroyable pastries of yore but large jalapeño peppers pig out with cream Malva sylvestris and wrapped in thick - cutting off Francis Bacon ( no joke ) . “ Their Texas Twinkie are the best on the planet without a doubt , ” adds Chad Sessions , pitmaster Smoke Sessions Barbecue . Daily fixtures let in Prime brisket and jalapeño - cheddar smoked sausage , which Emma Heim similarly vouches for . How to book : Stop by for first come , first served seating or call 972 - 377 - 2046 and orderonlinefor take - out .

Heim Barbecue

$ $ Fort Worth , Love FieldAfter enlarge from a starter food truck to two brick - and - mortar position in Fort Worth , Travis and Emma Heim opened their first Dallas location in 2020 , a joint Bergus calls a “ Great addition . ” Bacon burn end have become a popular signature detail , but all the smoked centre shine , especially the bomb , a dish which all too often disappoints elsewhere . Because burgers are as popular as barbecue in North Texas , ensure to check out the best - of - both - worlds Pitmaster , featuring a single beef patty , American cheese , and a full quarter - pound of melt - in - your - lip smoke brisket . Corn bounder are also worth a try , made here with their spicy smoke sausages . How to reserve : Stop by for first cum , first served seating , call your nearest location for take - out , or guild cateringonline .

OAK’D

$ $ one-time TownOpened in November 2020 , this Old Town join on Lowest Greenville aims to elevate barbeque through the amercement - dining stock of pitmaster Michael Lane while still maintaining a casual counter - serve vibe . Serving only Prime and wagyu brisket , they pay deliberate aid to every look of the carte du jour . The cocktails and full - stocked bar make for a nice rising slope from the common bottled Shiner fare — though that ’s utterly acceptable here , and always ice rink - dusty . you’re able to get sauce on the side if you really require it , but you definitely wo n’t need it . check that to deliver room for dessert create by their pastry chef , include a decadent red velvet patty and s’mores Proto-Indo European . How to hold : Stop by for first come , first served seating room or call 214 - 242 - 8671 and order take - out viaToast .

Lockhart Smokehouse

$ $ Oak Cliff , Plano , ArlingtonGood barbecue does n’t have to be fancy — a piddling dinge is inherent to the cuisine ’s appealingness . Regardless of locations , customers have their pick of Central Texas - mode slowly - smoked brisket , substantial beef shoulder , moist turkey , porc chop shot , porc rib , and Kreuz sausages imported all the way from Lockhart , each take out mighty from the smoking car and carved to order . Cloaked in butcher paper , the operose software package of meat transportation well for take - out , as do entice sides like aristocratical cheese coleslaw , scorched beans , and brisket - stuffed deviled ball . ( Do n’t worry , they savour just as skillful onsite if you ca n’t wait to indulge.)How to book : cease by for first come , first served seating , call your nearest emplacement for take - out , or get countrywide shipping viaGoldbelly .

Angelos BBQ

$ $ Fort WorthTravis Heim grow up frequenting this Fort Worth picture , long venerate for its old - school vibes , ice rink - cold schooner of beer , and what the esteemed pitmaster deems “ The best BBQ sauce in town . ” Plates come with three side , so make certain to get in hungry . Greatest hit include the sliced brisket , of course , alongside less traditional selection like housemade barbecue salami and pork loin . Mac ‘ n cheeseflower lovers can turn their dear side into a full meal by pinch it with any of their smoked meats . How to hold : Stop by for first come , first served seating , call 817 - 332 - 0357 for take - out , or get manner of speaking viaUber chow .

Terry Black’s Barbecue

$ $ Deep EllumWhen this Austin - base archetype sought out a second Texas location for its bud barbecue empire , Dallas was a no - brainer — and a grateful recipient at that . Terry Black ’s dim-witted , dateless flair gets its start in one of five 1,000 - Imperial gallon smoker , prepared with a focal point on caliber and straightforward , previous - world proficiency . “ They ’re very honed in at what they ’re doing , ” says Lane , who favour the brisket and ribs , while Emma Heim seconds the “ Perfect ” brisket and note the “ groovy bar in a super - nerveless edifice . ” Brisket , beef , pork ribs , turkey , and sausage are the theme song by - the - lb and studded inside sandwich . Family packs serving up to 12 arrive flanked by top - nick side like creamed corn , pinto beans , and Mexican Sir Tim Rice . cast in a mini pecan Proto-Indo European or peach cobbler for dessert . How to hold : Stop by for first come , first served seating room , call 469 - 399 - 0081 for take - out , or get local delivery viaFavorand countrywide shipping viaGoldbelly .

Blu’s Barbeque

$ $ Far North DallasInnovation reigns supreme at Blu ’s , starting with the building itself . The dining area is attached to a converted transport container that houses the kitchen and smokers . From there , the pitmasters fume meats for daily special in addition to their standard offerings of brisket , sausage , rib and all the usual suspect . Must - order items include Fred Flintstone - worthy wagyu beef ribs , prime rib , smoked brisket jalapeño popper , and smoke chicken wings . How to hold : cease by for first cum , first attend to seating or call 972 - 316 - 7478 and orderonlinefor take - out .

One90 Smoked Meats

$ $ Lake HighlandsWith only a handful of pot lining a single counter , the majority of this Lake Highlands ’s business sector has always been aimed at home consumption — or in the front seat of your cable car for those who could n’t expect . The brisket is phenomenal , but a surprisal all - star is the DLT : lush layers of smoked duck white meat , dark-green leaf lettuce , and vine - ripened tomatoes , plank upon toasted rustic bread and finished with a smear of nose - tickling cherry - jalapeño sauce . The chili mac occur in a close second , with its velvety noodle piled high up with brisket . Nearly every protein can be buy in vacuum - sealed bags , too , making reheating at home easy as Proto-Indo European . How to reserve : Stop by for first come , first served seating room or call 214 - 346 - 3287 and order take - out viaChowNow .

Brisket Love

$ $ PlanoLegacy Food Hallis know for having a little mo of everything , and that inclination would be painfully uncomplete without barbecue . Enter Brisket Love , a one - stop - shop for top - quality nitty-gritty smoked onsite over post oak wood for a deep , rich flavor visibility and seeable smoke band . USDA Prime brisket ( chop or sliced ) , pulled pork , smoked turkey , and jalapeño - cheddar blimp contain the bulk of the plateful and sandwich carte . Baked murphy salad and heaping platters of cow dung and queso attack thing out , helped along by housemade cane - sugar slushies in four different thirst - quenching flavors . How to book : Stop by for first ejaculate , first function seating area or social club take - out and delivery viaGrubhubandUberEats .

Smoky Rose

$ $ Little Forest HillsThe utter antidote to a muggy Dallas afternoon , Smoky Rose near White Rock Lake and the Dallas Arboretum boasts one of the biggest and breezy patios in townspeople . They ’ve got a all-fired o.k. lineup of BBQ standards , but our pros hint starting with the fume chicken wings , smoke wimp flautas , or brisket queso before savvy into a game - change bend on a gut - busting Texas classic : Chicken FriedBrisket , smothered with pepper gravy and serve beside a mound of buttery mashed potatoes . resilient music on the weekend is yet another incentive . How to book : contain by for first come , first served seating or call 469 - 776 - 5655 and orderliness take - out viaChowNow .

Vaqueros Texas Bar-B-Q