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Hands use plastic forks and knives to scoop of potato salad and brisket from a platter at Goldee’s.
The brisket platter at Goldee’s in Fort Worth.
Kathy Tran

The 17 Essential Dallas-Fort Worth Barbecue Joints

The metroplex’s top destinations for barky brisket, snappy sausages, and a truly impressive bounty of side dishes

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The brisket platter at Goldee’s in Fort Worth.
| Kathy Tran

Whether you’re talking about smoky brisket or snappy, spicy sausage, barbecue is an essential part of Dallas’s dining scene. Even though the Hill Country still dominates the state’s barbecue conversation, there’s still plenty of stunning barbecue to be had in Dallas and Fort Worth.

From enormous beef ribs to perfectly juicy slabs of brisket, these 17 Dallas barbecue destinations are a must for all smoked meat enthusiasts.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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Note: Restaurants on this map are listed geographically.

Hutchins BBQ

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In Frisco and McKinney, Hutchins serves up a bounty of brisket, ribs, baked beans, and so much more. Definitely order the Texas Twinkies, which are jalapenos stuffed with brisket and cream cheese then wrapped in bacon and smoked to perfection.

Cattleack Barbeque

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Because it’s only open for lunch on Thursday, Friday, and Saturday, Cattleack draws a line every time the doors are open. The brisket is nice and juicy, and the Hatch chile and cheese sausages are especially snappy. Looking to really feast? Order the Toddfather, an enormous sandwich topped with brisket, pulled pork, sausage, and a scoop of coleslaw for extra crunch.

Kathy Tran

Intrinsic Smokehouse Brewery + BBQ Catering

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It may go against everything you know about ordering at a barbecue place, but order the smoked turkey here. They brine it to perfection and it is moist, flavorful, and delicious. Intrinsic is also a great spot to come for weekend brunch, when the team get especially creative with the menu, serving up meals like brisket with burnt-end gravy on a biscuit with an egg on top.

One90 Smoked Meats

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This boutique purveyor of smoked meats serves whole briskets, turkey breasts, and pork loins, all vacuum sealed and ready to prepare at home. There’s also an solid menu of dine-in and take-out options, including pulled pork sandwiches, brisket tacos, and salads.

Smokey's John's Bar-B-Que

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This Dallas icon has been a staple of the smoked meats scene for decades, and that expertise shows. The brisket is tender and juicy, the ribs are nice and smoky, and the cooks here absolutely cannot be beat when it comes to sides. Chow down on collard greens, candied yams, and potato salad. Then be prepared to immediately need a nap.

Brisket smoking is the first thing you smell when you pull up to Loro and with the pedigree of Aaron Franklin, of Austin’s Franklin Barbecue behind it, it’s tempting to load up a plate full. But, give the smoked prime bavette a try too, it’s melt-in-your-mouth soft and topped with an unforgettable shishito salsa verde. Thanks to the influence of Chef Tyson Cole, the menu of sides are not your usual fare. In spring and summer, the tomato and cucumber salad comes with cantelope and is the most refreshing thing on a plate.

The Slow Bone

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A stalwart of Dallas’s barbecue scene, the Slow Bone’s prime brisket, smoked ribs, and pulled pork just can’t be beat. Order a two-meat plate, or consider the pork rib sandwich, a saucy and messy open-faced offering that won’t disappoint.

Terry Black's Barbecue

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This join is an Austin export with a Lockhart pedigree. It serves barky brisket, snappy sausages, and giant beef ribs that pair beautifully with sides including mac and cheese, Mexican rice, and baked potato salad. Don’t forget to add a mini pecan pie to your order.

Pecan Lodge

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Pecan Lodge, which is arguably Dallas’ most famous barbecue destination, still attracts lines years after its founding thanks to impossibly fragrant and crispy brisket, house-ground sausage, and hulking beef ribs. Don’t sleep on the fried chicken — it’s excellent.

Pecan Lodge Barbecue Robert Strickland

Baby Back Shak

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This Memphis-style BBQ spot is known for its ribs, of course, but don’t overlook the boudin: it’s one of the city’s best versions of this classic Cajun sausage.

Baby Back Shak/Facebook

Off the Bone Barbeque

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The proteins at Off the Bone, including baby back ribs, tender chicken, and brisket, are smoked to perfection over pecan wood. Pair with sides like queso mac and cheese and baked beans, and prepare to be transported to barbecue heaven.

Lockhart Smokehouse

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With three locations in DFW, Lockhart Smokehouse makes reliably good, Central Texas style barbecue accessible. The sausages here, shipped in from the legendary Kreuz Market in Lockhart, Texas, are an especially yummy choice.

Lori Bandi/EDFW

Zavala's Barbecue

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This Grand Prairie barbecue destination is worth the drive, thanks to its succulent brisket, juicy (and massive) pork ribs, and excellent sides like cheesy jalapeño hominy and spicy coleslaw. Best of all, you can tuck that tender brisket into pillowy soft flour tortillas, then douse with barbecue sauce and salsa verde for Texas perfection in one bite.

Panther City BBQ

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Panther City started as a food truck and turned into the place to get pork belly poppers: that is, burnt ends, a Fort Worth favorite, stuffed inside jalapeños with cream cheese and wrapped in bacon — a clever take on shrimp brioche. There are lots of other Mexican influenced barbecue plates here, including their brisket guisada, swimming in its meaty sauce, and brisket elote, layered into creamy corn and cilantro.

Hurtado Barbecue

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Blending traditional Central Texas barbecue techniques with Tex-Mex flavors, Arlington favorite Hurtado slings a slew of creative dishes alongside staples like brisket and smoked turkey. Get there early for birria tacos, brisket-topped tostadas, and gigantic beef ribs.

Heim Barbecue & Catering

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The brisket, sausage, and ribs at this Fort Worth barbecue joint are stellar, but the real star of the show is the bacon burnt ends. These delightfully smoky little nuggets of pork belly are slathered in a sweet and peppery glaze, and it’s damn near impossible to eat just one.

Goldee's Barbecue

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After topping the Texas Monthly barbecue list for 2021, the lines to eat at Goldee’s are epic — and completely worth it. At this Fort Worth spot, diners can enjoy the work of a group of young pitmasters who got experience working in some of the state’s best barbecue spots. Pair brisket and pulled pork with pinto beans, collard greens, and super cheesy grits. Save room for dessert — the bread pudding is a real stunner.

Hutchins BBQ

In Frisco and McKinney, Hutchins serves up a bounty of brisket, ribs, baked beans, and so much more. Definitely order the Texas Twinkies, which are jalapenos stuffed with brisket and cream cheese then wrapped in bacon and smoked to perfection.

Cattleack Barbeque

Kathy Tran

Because it’s only open for lunch on Thursday, Friday, and Saturday, Cattleack draws a line every time the doors are open. The brisket is nice and juicy, and the Hatch chile and cheese sausages are especially snappy. Looking to really feast? Order the Toddfather, an enormous sandwich topped with brisket, pulled pork, sausage, and a scoop of coleslaw for extra crunch.

Kathy Tran

Intrinsic Smokehouse Brewery + BBQ Catering

It may go against everything you know about ordering at a barbecue place, but order the smoked turkey here. They brine it to perfection and it is moist, flavorful, and delicious. Intrinsic is also a great spot to come for weekend brunch, when the team get especially creative with the menu, serving up meals like brisket with burnt-end gravy on a biscuit with an egg on top.

One90 Smoked Meats

This boutique purveyor of smoked meats serves whole briskets, turkey breasts, and pork loins, all vacuum sealed and ready to prepare at home. There’s also an solid menu of dine-in and take-out options, including pulled pork sandwiches, brisket tacos, and salads.

Smokey's John's Bar-B-Que

This Dallas icon has been a staple of the smoked meats scene for decades, and that expertise shows. The brisket is tender and juicy, the ribs are nice and smoky, and the cooks here absolutely cannot be beat when it comes to sides. Chow down on collard greens, candied yams, and potato salad. Then be prepared to immediately need a nap.

Loro

Brisket smoking is the first thing you smell when you pull up to Loro and with the pedigree of Aaron Franklin, of Austin’s Franklin Barbecue behind it, it’s tempting to load up a plate full. But, give the smoked prime bavette a try too, it’s melt-in-your-mouth soft and topped with an unforgettable shishito salsa verde. Thanks to the influence of Chef Tyson Cole, the menu of sides are not your usual fare. In spring and summer, the tomato and cucumber salad comes with cantelope and is the most refreshing thing on a plate.

The Slow Bone

A stalwart of Dallas’s barbecue scene, the Slow Bone’s prime brisket, smoked ribs, and pulled pork just can’t be beat. Order a two-meat plate, or consider the pork rib sandwich, a saucy and messy open-faced offering that won’t disappoint.

Terry Black's Barbecue

This join is an Austin export with a Lockhart pedigree. It serves barky brisket, snappy sausages, and giant beef ribs that pair beautifully with sides including mac and cheese, Mexican rice, and baked potato salad. Don’t forget to add a mini pecan pie to your order.

Pecan Lodge

Pecan Lodge Barbecue Robert Strickland

Pecan Lodge, which is arguably Dallas’ most famous barbecue destination, still attracts lines years after its founding thanks to impossibly fragrant and crispy brisket, house-ground sausage, and hulking beef ribs. Don’t sleep on the fried chicken — it’s excellent.

Pecan Lodge Barbecue Robert Strickland

Baby Back Shak

Baby Back Shak/Facebook

This Memphis-style BBQ spot is known for its ribs, of course, but don’t overlook the boudin: it’s one of the city’s best versions of this classic Cajun sausage.

Baby Back Shak/Facebook

Off the Bone Barbeque

The proteins at Off the Bone, including baby back ribs, tender chicken, and brisket, are smoked to perfection over pecan wood. Pair with sides like queso mac and cheese and baked beans, and prepare to be transported to barbecue heaven.

Lockhart Smokehouse

Lori Bandi/EDFW

With three locations in DFW, Lockhart Smokehouse makes reliably good, Central Texas style barbecue accessible. The sausages here, shipped in from the legendary Kreuz Market in Lockhart, Texas, are an especially yummy choice.

Lori Bandi/EDFW

Zavala's Barbecue

This Grand Prairie barbecue destination is worth the drive, thanks to its succulent brisket, juicy (and massive) pork ribs, and excellent sides like cheesy jalapeño hominy and spicy coleslaw. Best of all, you can tuck that tender brisket into pillowy soft flour tortillas, then douse with barbecue sauce and salsa verde for Texas perfection in one bite.

Panther City BBQ

Panther City started as a food truck and turned into the place to get pork belly poppers: that is, burnt ends, a Fort Worth favorite, stuffed inside jalapeños with cream cheese and wrapped in bacon — a clever take on shrimp brioche. There are lots of other Mexican influenced barbecue plates here, including their brisket guisada, swimming in its meaty sauce, and brisket elote, layered into creamy corn and cilantro.

Hurtado Barbecue

Blending traditional Central Texas barbecue techniques with Tex-Mex flavors, Arlington favorite Hurtado slings a slew of creative dishes alongside staples like brisket and smoked turkey. Get there early for birria tacos, brisket-topped tostadas, and gigantic beef ribs.

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Heim Barbecue & Catering

The brisket, sausage, and ribs at this Fort Worth barbecue joint are stellar, but the real star of the show is the bacon burnt ends. These delightfully smoky little nuggets of pork belly are slathered in a sweet and peppery glaze, and it’s damn near impossible to eat just one.

Goldee's Barbecue

After topping the Texas Monthly barbecue list for 2021, the lines to eat at Goldee’s are epic — and completely worth it. At this Fort Worth spot, diners can enjoy the work of a group of young pitmasters who got experience working in some of the state’s best barbecue spots. Pair brisket and pulled pork with pinto beans, collard greens, and super cheesy grits. Save room for dessert — the bread pudding is a real stunner.

Related Maps