Best Barbecue In North Texas
Whoever said that the best barbecue comes out of Central Texas must not have tasted the 'cue firing up in the metroplex lately. Last year, we uncovered five smoking hot contenders. This year, we present five more to add to your bucket list. From bark-encrusted brisket to crackling burnt ends and finger-licking ribs, these DFW barbecue bastions are where you need to be eating now.
Heim Barbecue & Catering
201 E. Hattie St.
Fort Worth, TX 76104
(817) 876-2741
www.facebook.com/heim-barbecue-cateringThe mind-blowing barbecue that comes out of Travis and Emma Heim's trailer has been reeling in streams of hungry 'cue fans ever since it landed on Republic Street Bar's patio a few months back. While these folks may be newcomers on the game, they certainly aren't amateurs when it comes to stroking the flames. Not only have they been throwing underground barbecue dinners for several years, Travis has been honing in on his barbecuing skills since he was a teen. He also picked up a thing or two from the barbecue legend himself, Aaron Franklin. The duo turn out everything from brisket—that's been smoke-kissed for 18-hours over a white oak fueled fire—to pork, spareribs and sausage. But the big draw here are the bacon burnt ends that are made out of pork belly. Equally superlative are the rotating sides, which range from smoked beets and cheese grits to coleslaw with heirloom rainbow carrots. Not to be missed is Emma's homemade banana pudding; it's worth it's weight in gold.
201 E. Hattie St.
Fort Worth, TX 76104
(817) 876-2741
www.facebook.com/heim-barbecue-cateringThe mind-blowing barbecue that comes out of Travis and Emma Heim's trailer has been reeling in streams of hungry 'cue fans ever since it landed on Republic Street Bar's patio a few months back. While these folks may be newcomers on the game, they certainly aren't amateurs when it comes to stroking the flames. Not only have they been throwing underground barbecue dinners for several years, Travis has been honing in on his barbecuing skills since he was a teen. He also picked up a thing or two from the barbecue legend himself, Aaron Franklin. The duo turn out everything from brisket—that's been smoke-kissed for 18-hours over a white oak fueled fire—to pork, spareribs and sausage. But the big draw here are the bacon burnt ends that are made out of pork belly. Equally superlative are the rotating sides, which range from smoked beets and cheese grits to coleslaw with heirloom rainbow carrots. Not to be missed is Emma's homemade banana pudding; it's worth it's weight in gold.
Pecan Lodge
2702 Main St.
Dallas, TX 75226
(214) 748-8900
www.pecanlodge.comIf the fact that Texas Monthly named it as one of the top BBQ joints in the state doesn't convince you that Pecan Lodge smokes up some of the best barbecue around, then maybe you'll be convinced when you see the hordes of barbecue worshipers cramming in to get their daily fix of mouthwatering brisket, killer ribs and house-made sausages. By all means, try to get your hands on the Hot Mess - a specialty concoction of southwestern seasoned brisket, chipotle cream cheese, butter and green onions all nestled inside of a sea salt crusted sweet potato.
2702 Main St.
Dallas, TX 75226
(214) 748-8900
www.pecanlodge.comIf the fact that Texas Monthly named it as one of the top BBQ joints in the state doesn't convince you that Pecan Lodge smokes up some of the best barbecue around, then maybe you'll be convinced when you see the hordes of barbecue worshipers cramming in to get their daily fix of mouthwatering brisket, killer ribs and house-made sausages. By all means, try to get your hands on the Hot Mess - a specialty concoction of southwestern seasoned brisket, chipotle cream cheese, butter and green onions all nestled inside of a sea salt crusted sweet potato.
Related: Best Pulled Pork In DFW
Bartley's Bar-B-Q
413 E. Northwest Highway
Grapevine, TX 76051
(817) 481-3212
www.bartleysbbq.comTucked into an unassuming strip center, this cafeteria-style meat shrine slings everything from brisket to pulled pork and barbecue bologna, however, it's the pork ribs, with their succulent juices and slightly sweet, charred crust that landed this spot on Texas Monthly's prestigious 50 Best BBQ Joints list. The selection of sides, such as jalapeno and cheddar tator tots, maple BBQ beans and creamy mac & cheese are equally transcendent. The owner's brother provides all the breads and desserts from his bakery next door. You'll want to pay particular attention to the pecan cobbler. You can score a free sandwich by texting BBQ to 56274.
413 E. Northwest Highway
Grapevine, TX 76051
(817) 481-3212
www.bartleysbbq.comTucked into an unassuming strip center, this cafeteria-style meat shrine slings everything from brisket to pulled pork and barbecue bologna, however, it's the pork ribs, with their succulent juices and slightly sweet, charred crust that landed this spot on Texas Monthly's prestigious 50 Best BBQ Joints list. The selection of sides, such as jalapeno and cheddar tator tots, maple BBQ beans and creamy mac & cheese are equally transcendent. The owner's brother provides all the breads and desserts from his bakery next door. You'll want to pay particular attention to the pecan cobbler. You can score a free sandwich by texting BBQ to 56274.
The Slow Bone
2234 Irving Blvd.
Dallas, TX 75207
(214) 377-7727
www.slowbone.comNot only can Jack Perkins flip a mean patty at his iconic Dallas burger spot, Maple and Motor, he can also smoke up some seriously crave-worthy barbecue at his lunch-only diner in the Design District. The daily menu offerings, which are known to sell out early, run the gamut from luscious hickory-smoked brisket, chicken, pork, and fall-off-the-bone ribs to sides like jalapeno mac and cheese, sweet potato casserole and fried okra. Whatever you do, definitely don't miss the homemade tamales with chopped brisket inside; they're dangerously good.
2234 Irving Blvd.
Dallas, TX 75207
(214) 377-7727
www.slowbone.comNot only can Jack Perkins flip a mean patty at his iconic Dallas burger spot, Maple and Motor, he can also smoke up some seriously crave-worthy barbecue at his lunch-only diner in the Design District. The daily menu offerings, which are known to sell out early, run the gamut from luscious hickory-smoked brisket, chicken, pork, and fall-off-the-bone ribs to sides like jalapeno mac and cheese, sweet potato casserole and fried okra. Whatever you do, definitely don't miss the homemade tamales with chopped brisket inside; they're dangerously good.
4-T's Bar-B-Q & Catering
205 W. Broad St, Suite C
Forney, TX 75126
(972) 552-3363
www.4tbbq.comIf 4-T's coma inducing brisket, slow smoked over hickory in a wood-fired rotisserie, doesn't tweak your taste buds, then the tender baby back ribs, smoked chicken and pulled pork will surely do the trick. It's the stuff that keeps this hole-in-the-wall perpetually packed all the time. That, and the ever popular bark-encrusted brisket burnt ends, which only show up for a short time on Fridays. Just as tasty are the homespun sides of baked beans and loaded fries smothered in cheese. Better yet, skip the sides and just scarf up a slab of Mrs. Cyndi's chocolate pecan pie, it's the stuff of which legends are made.
205 W. Broad St, Suite C
Forney, TX 75126
(972) 552-3363
www.4tbbq.comIf 4-T's coma inducing brisket, slow smoked over hickory in a wood-fired rotisserie, doesn't tweak your taste buds, then the tender baby back ribs, smoked chicken and pulled pork will surely do the trick. It's the stuff that keeps this hole-in-the-wall perpetually packed all the time. That, and the ever popular bark-encrusted brisket burnt ends, which only show up for a short time on Fridays. Just as tasty are the homespun sides of baked beans and loaded fries smothered in cheese. Better yet, skip the sides and just scarf up a slab of Mrs. Cyndi's chocolate pecan pie, it's the stuff of which legends are made.
Related: Best Tacos In DFW
Ilene Jacobs is a freelance writer living in Dallas, Texas. Ilene enjoys writing about a variety of topics, ranging from food, fitness and travel, to kids, pets and senior care. You can find some of her work at Examiner.com.
