Barbecue

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Barbecue at a Glance

Oak, hickory, mesquite: Real wood
Legendary institutions: Deep Ellum
Recognized joints: Michelin
Go early: Limited hours

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1-855-7DALLAS Local: 972-432-7733 [email protected]

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Barbecue

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Experience DallasVIP

Pecan Lodge

Every great origin story needs humble beginnings, and Pecan Lodge delivered: Justin and Diane Fourton started smoking meat at the Dallas Farmers Market in 2010, and within a few years, Texas Monthly ranked them among the top four barbecue joints on the planet. Not in Texas. On the planet. They've since moved to a permanent Deep Ellum location, but the lines haven't gotten any shorter — which tells you everything you need to know. The pits run 24/7, fueled exclusively by mesquite and oak, producing brisket with the kind of expressive bark, tender interior, and rich smoky perfume that has converted vegetarians and started arguments in parking lots. The pork ribs, sausage, turkey, and pulled pork are all exceptional, but the brisket is the headliner — the Beyoncé of Central Texas barbecue, if Beyoncé spent eighteen hours in a wood-fired offset smoker. The sides hold their own, which is saying something when the protein demands this much attention. Located at 2702 Main St in Deep Ellum. Open daily — arrive early, because the good stuff sells out and the only thing worse than the line is missing it entirely. Call (214) 748-8900.

Lockhart Smokehouse BBQ

Lockhart Smokehouse carries the true tradition of great 'cue, and the family tree to prove it. Owner Jill Grobowsky Bergus is the granddaughter of Edgar "Papa" Schmidt, who bought the legendary Kreuz Market in Lockhart, Texas in 1948. In 2011 she and her husband Jeff brought that Central Texas pedigree to the Bishop Arts District, and Dallas has been lining up for it ever since. The method is gloriously stubborn: post oak smoke, simple rubs, meat sold by the pound on butcher paper, and Kreuz sausage made from the family recipe. Brisket leads with a peppery bark and a tender middle, while the shoulder clod and beef ribs make a strong case for a second trip to the counter. Sauce is available, but the meat rarely needs the backup. One house rule matters more than any other: we serve until we run out of meat. Located at 400 W Davis St in Bishop Arts, open daily from 11 AM (until 9 PM Sunday through Thursday, 10 PM Friday and Saturday). Call (214) 944-5521, or let us plan the visit so your group arrives while the brisket is still on the block.

Strouderosa Catering

Strouderosa's Lake Highlands counter is built for a line, not a banquet, so the smartest way to feed a crowd is to bring the pit to the party. Brisket, baby back ribs, pulled pork, turkey and sausage arrive with the homestyle sides, and the brisket tostadas and smoked quail that locals order by name can come along too. The name honors Don Stroud, the founder's father, and the recipes grew out of making salsa with him in the early 2000s. That family streak shows up in the portions, which lean generous in a way your guests will notice somewhere around the second plate. Tell us the date, the headcount and the venue, and we will line up the order, the timing and the delivery. The kitchen keeps barbecue hours and closes Monday and Tuesday, so give us a little runway and we will make sure the smoke arrives before the guests do.

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About This Service

There are cities that serve barbecue. And then there's Dallas, where barbecue is less a cuisine and more a deeply held belief system with its own rituals, hierarchies, and pilgrimage sites. The pitmasters here don't use gas or shortcuts — they use oak, hickory, mesquite, time, and a level of patience that borders on spiritual discipline. The result is meat that falls apart at the suggestion of a fork and smoke rings that could make a grown Texan weep.

Dallas barbecue ranges from legendary Deep Ellum institutions that started at a farmers market stall to Michelin-recognized joints with hours so limited they feel like speakeasies for brisket. What they share is an unwavering commitment to doing one thing — smoking meat over real wood — and doing it better than almost anywhere on Earth. Bring napkins. You'll need them for the food and possibly for your emotions.

Available Packages

Pecan Lodge

Every great origin story needs humble beginnings, and Pecan Lodge delivered: Justin and Diane Fourto...

Lockhart Smokehouse BBQ

Lockhart Smokehouse carries the true tradition of great 'cue, and the family tree to prove it. Owner...

Strouderosa Catering

Strouderosa's Lake Highlands counter is built for a line, not a banquet, so the smartest way to feed...

Barbecue Gallery (1 photos)

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