Weekly specials are a good starting point for experiencing some of what makes Cattleack stand out from the pack. Featuring lesser-seen items like pork steaks, chopped whole hog, and beer-bacon-and-beef sausages, Ten50 BBQ chief William Weiseger calls this “serious-minded BBQ” and Lockhart Smokehouse’s Jill Bergus says she absolutely “loves the brisket.”

Half the fun of visiting Slow Bone is walking through the line and picking out exactly what you want from the vast assortment of meats and sides. Pecan Lodge duo Justin and Diane Fourton both recommend the place while Bergus exclaims, “OMG!” in reference to the fried chicken. Other must-eats include the Texas Nail, a sandwich made with slow-smoked Prime brisket, cheddar cheese from brewery darling Revolver Blood & Honey, smoked mushrooms, caramelized onions, roasted green chiles, and lime crema.

Travis Heim first visited Pecan Lodge when it was a tiny operation at the Dallas Farmers Market and loves that they’re still serving up “consistently great super smokey, delicious meats.” For those in-the-know and newcomers alike, the Trough is the best way to sample a little bit of everything that has made this wildly popular spot so famous: Brisket, pulled pork, housemade sausage links, pork ribs, and one enormous one-pound(ish) beef rib, all smoked on a combination of hickory and oak.

Prime beef can be found on nearly every Dallas steakhouse menu, but it’s always a treat—and quickly become the norm for top BBQ spots. Here, you’ll find everything that makes that endlessly tender USDA Prime brisket worth the extra cash along with showstoppers like their hulking nine-inch beef ribs, the whole 1.25-pound mass having been smoked for hours over Post Oak. Made-to-order hand-cut fries and onion rings, as well as brisket torpedoes (AKA meaty stuffed jalapeños).

The Hutchins family’s love affair with BBQ dates back to at least 1978 when patriarch Roy commissioned his very first pit. And today, they operate one of the most popular brands in the northern suburbs. “They do a very good job, and they’re good people,” says OAK’D’s Lane. Fellow pitmasters Bergus and Emma Heim recommend the “phenomenal”, which aren’t actually the indestructible pastries of yore but large jalapeño peppers stuffed with cream cheese and wrapped in thick-cut thick-cut bacon.

Bacon burnt ends have become a popular signature item, but all the smoked meats shine, especially the turkey, a dish which all too often disappoints elsewhere. Because burgers are as popular as barbecue in North Texas, make sure 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-mouth smoked brisket.

Opened in November 2020, this Old Town joint on Lowest Greenville aims to elevate BBQ through the fine-dining pedigree of pitmaster Michael Lane while still maintaining a casual counter-serve vibe. Serving only Prime and Wagyu brisket, they pay careful attention to every aspect of the menu. The cocktails (and fully-stocked bar) make for a nice upgrade from the usual bottled Shiner fare (though that’s perfectly acceptable here, and always ice-cold).

Good barbecue doesn’t to be fancy—a little dinge is integral to the cuisine’s charm. Regardless of locations, customers have their pick of Central Texas-style slow-smoked brisket, hearty shoulder clod, moist turkey, pork chops, pork ribs, and Kreuz sausages imported all the way from Lockhart, each pulled right from the smoker and carved to order. Cloaked in butcher paper, the heavy packages of meat transport well for take-out, as do enticing sides like blue cheese slaw, and baked beans.

Travis Heim grew up frequenting this Fort Worth icon, long revered for its old-school vibes, ice-cold schooners of beer, and what the esteemed pitmaster deems “the best BBQ sauce in town.” Plates come with three sides, so arrive hungry. Greatest hits include the sliced brisket, of course, alongside less traditional options like housemade barbecue salami and pork loin. Mac-n-cheese lovers can turn their beloved side into a full meal by topping with any of their delectable smoked meats.

Terry Black’s simple, timeless style gets its start in one of five 1,000-gallon smokers, prepared with a focus on quality and old-world, straightforward technique. Brisket, beef, pork ribs, turkey, and sausage are the signature by-the-pound and sandwich offerings, and family packs serving up to 12 arrive flanked by craveable sides like creamed corn, pinto beans, and Mexican rice. Throw in a mini pecan pie or peach cobbler for dessert.

Innovation reigns supreme at Blu’s, starting with a shipping container attached to the dining area to accommodate the kitchen and smokers. From there, the pitmasters smoke meats for daily specials in addition to their standard offerings of brisket, sausage, ribs and all the usual suspects. Must-order items include Fred Flintstone-worthy wagyu beef ribs, prime rib, smoked brisket jalapeño poppers, and smoked chicken wings.