Like the rest of Texas, brisket is King in Dallas. And while it may not have the prestige of barbecue joints in the Hill Country, the Dallas barbecue scene is certainly no slouch.
The history of barbecue in the region predates the Civil War. Spanish and Caddo shepherds would cook their meat over an open fire, and the interest in smoked meats spiked as Czech and German migrants moved into the area. As is the tradition with the rest of Central Texas, the Dallas barbecue scene features meat typically slow-cooked over mesquite wood and coated in a rub of salt and black pepper — no sauce is required.
Dallas is a big city with a big appetite for barbecue. We're going to take you on a journey to some of the most mouthwatering spots there. From old-fashioned joints with a long history to new, trendy places that put a modern twist on the classic flavors — we've got it all. We've also included the best barbecue joints situated in Fort Worth, a slightly more country sister city so close to Dallas that we're including it in this list.
Whether you're a barbecue connoisseur or just someone who loves good food, get ready to discover the smoky and savory world of the best barbecue restaurants in Dallas.
Cattleack Barbeque
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Cattleack, open exclusively for lunch on Thursdays and Fridays, consistently garners lengthy lines due to its limited hours. The brisket boasts succulence, while the Hatch chiles and cheese sausages provide a delightful snap. For a hearty indulgence, the Toddfather is a mammoth sandwich featuring brisket, pulled pork, sausage and a coleslaw scoop, delivering an extra layer of crunchiness.
Intrinsic Smokehouse Brewery + BBQ Catering
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Intrinsic Smokehouse & Brewery defies conventional barbecue expectations with its exceptional smoked turkey, brined to moist and flavorful perfection. Notably, the weekend brunch unveils inventive dishes such as brisket paired with burnt-end gravy on a biscuit, crowned with a poached egg. A brewery as well, it offers a selection of remarkable beers. The TARA smoked lager stands out, while the Fruit Cup — a crisp grapefruit ale — complements the delectable barbecue offerings. Satisfying choices span the menu, from tender, smoky brisket slices to succulent smoked chicken. Sweet St. Louis ribs also impress, though slightly thin. Intrinsic emerges as Garland, Texas' polished barbecue haven, boasting a harmonious fusion of flavors and a diverse menu that pairs splendidly with its exceptional beer assortment.
OAK'D BBQ
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OAK'D on Greenville Avenue offers an enticing focus on brisket, sourcing wagyu beef from Rosewood Ranch in Ennis and prime black angus beef to craft a locally centered culinary venture. A unique element is the in-house bake shop, an uncommon feature in barbecue establishments, offering delectable sweets. Beyond an innovative menu including daily specials and brunch options, the brewery boasts over a dozen tap brews to complement dishes such as barbecue nachos, the brisket sandwich or the MacRib sandwich, a flavorful combination of pulled rib meat and mac and cheese.
Douglas Bar and Grill
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This establishment caters to those in search of the Texas trinity — barbecue, beef and bar — boasting "smoke, steak and spirits." Despite its Park Cities location, the atmosphere exudes a comfortable contemporary aura reminiscent of a country club rather than a dance hall. Lunchtime showcases laid-back options such as burgers and brisket sandwiches, while dinner elevates the experience with Chicago-based Allen Brothers Prime steaks, salmon and pork chops. Although innovation might not be the focus, the menu delivers gratification through impeccably cooked steaks, a delightful wedge salad and decadent banana pudding. Notably, the elegant bar offers a delightful shrimp cocktail for a superb happy-hour treat. Meanwhile, pitmaster Doug Pickering transported his barbecue expertise from Ferris Wheelers to Snider Plaza with the Douglas, embracing a bar-and-grill format rather than an industrial barbecue setting. Begin with brisket bullets and sausage bites as appetizers, then savor mains such as St. Louis ribs or smoked Berkshire pulled pork. And be sure not to overlook the enticing pimento cheese.
Smokey John's Bar-B-Que
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Smokey John's upholds their father's barbecue legacy, carried on by brothers Juan and Brent Reaves. Renowned for their State Fair of Texas turkey leg smoking prowess, they also serve exceptional ribs and fried catfish, available together as the "Steve White plate." A variety of soul food sides and daily specials such as Monday meatloaf and Friday turkey with dressing augment the menu. With a decades-long presence in the smoked meats scene, their expertise shines — tender, juicy brisket, smoky ribs and unbeatable sides such as collard greens, candied yams and potato salad.
Slow Bone
Indulge in Slow Bone's smoky brisket, succulent ribs and acclaimed fried chicken any day, but reserve an extra trip for their enticing daily specials. On Sundays and Mondays, savor the smoked and grilled pork chop, while Tuesdays showcase a stuffed baked potato featuring buttery mashed potatoes crowned with barbecue. Don't miss the chili mac side, a hearty blend of brisket chili and creamy mac and cheese. A cornerstone of Dallas' barbecue scene, Slow Bone impresses with prime brisket, smoked ribs and pulled pork that remain unrivaled. Opt for a two-meat plate or relish the saucy, messy delight of the open-faced pork rib sandwich.
Terry Black's
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An Austin transplant with Lockhart roots, this establishment boasts barky brisket, snappy sausages and massive beef ribs that harmonize wonderfully with sides such as mac and cheese, Mexican rice and baked potato salad. What's truly remarkable is Terry Black's ability to consistently serve exceptional barbecue daily in two locations, including the Austin branch, for both lunch and dinner. While the beef rib reigns supreme, the brisket remains reliably satisfying.
Off the Bone Barbeque
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Off the Bone Barbeque, situated in Dallas' Cedars neighborhood, may not be novel or flashy, but its excellence speaks volumes. Since 2008, Dwight Harvey and his son Steven have maintained this unassuming converted gas station joint, born as a post-retirement project and a progression from their thriving catering enterprise. The meats — baby back ribs, tender chicken and brisket — are expertly smoked over pecan wood, delightfully complemented by sides such as queso mac and cheese and baked beans. While not the ultimate sliced brisket in Dallas, theirs remains consistently moist, devoid of dryness or undercooking. The Harveys' family-run business prioritizes patrons' experiences, evident through Dwight's personal presence, ensuring your satisfaction in the cozy dining room or from behind the counter.
Lockhart Smokehouse
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Bringing reliable Central Texas-style barbecue within reach with its three DFW locations, Lockhart Smokehouse offers a taste of authenticity. While not as seasoned as Kreuz Market in Lockhart, this restaurant channels the barbecue capital of Texas. Across Arlington, Plano and Oak Cliff's Bishop Arts District, their sausages — sourced from Kreuz Market — stand out as a delectable choice. Optimal companions to the sausages are spareribs and sliced brisket, served on classic butcher paper.
Panther City BBQ
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Panther City, once a food truck, now boasts inventive barbecue with pork belly poppers as a highlight — burnt ends stuffed in jalapeños with cream cheese and bacon-wrapped. Mexican-inspired plates such as brisket guisada and brisket elote shine. Friends-turned-pitmasters Chris Magallanes and Ernest Morales transformed from amateur champs to Fort Worth food scene stars. Their menu, now in a permanent space, features glazed spareribs, spiced smoked turkey, juicy sausages and the famed pork belly burnt ends. The standout brisket elote, paired with bold sides, offers a unique experience.
Hurtado Barbecue
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Arlington's Hurtado, offering "Central Texas-style barbecue with a Tex-Mex twist," features a distinctive menu including pork belly burnt ends and quail. Opt for the El Jefe Platter, a sampler of six meats with tender brisket, sweet glazed pork ribs and juicy turkey. A daring choice, the Big Red barbacoa tostada boasts smoked beef cheeks braised in the iconic Waco soft drink, adorned with beef-tallow refried beans, salsa verde, Valentina hot sauce, cotija cheese, cilantro and raw white onions. Desserts rotate, showcasing delights such as Mexican bread pudding adorned with pork belly burnt ends. Prepare for a satisfying feast and plan for a post-meal rest. This joint ingeniously marries Central Texas barbecue methods with Tex-Mex influences, evident in creations such as birria tacos, brisket-topped tostadas and colossal beef ribs that make getting there early worthwhile.
Heim Barbecue & Catering
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The Heims, pioneers of Fort Worth's modern barbecue movement, introduced succulent brisket, massive beef ribs and famed bacon burnt ends. Expanding in 2020, they established a Dallas branch near Love Field Airport. Beyond barbecue norms, relish loaded potato skins and the gratifying Heimburger topped with bacon-burnt-end jam. While exceptional brisket, sausage and ribs define the Fort Worth spot, the standout is the bacon burnt ends — smoky pork belly nuggets that are coated in a sweet and peppery glaze and are impossible to resist. Dallas residents can now enjoy Heim's offerings with a location on Mockingbird.
Goldee's Barbecue
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In Fort Worth, Goldee's showcases young pitmasters with experience from top Texas barbecue spots. Their pairings — such as brisket, pulled pork, pinto beans, collard greens and cheesy grits, along with standout bread pudding dessert — impress. Novice pitmasters revitalized an abandoned building, despite limited experience compared with seasoned cooks. Trained at Franklin, La Barbecue, Micklethwait and Valentina's, they weathered pandemic challenges, selling 15 briskets daily. Goldee's stands out with near-perfect spareribs, sausage and brisket, embracing restraint over excessive seasonings, even extending to sides such as peppery cheese grits and mustard-heavy pork hash.
Ferris Wheelers Backyard & BBQ
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As you approach, the namesake Ferris wheel emerges behind the building, occasionally operational for rides. While the classics are on offer, intrigue arises from starters such as brisket queso and smoked-sausage corn dogs, as well as unique specials such as smoked fried chicken and chicken-fried brisket. Sides feature delightful extras, including jalapeño and bacon in the slaw, barbecue-flavored potato chips over mac and cheese, and a barbecue sauce infusion into the green beans.
