100 Favorite Dishes, No. 6: Pastrami Burnt Ends at Cattleack Barbeque

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Cattleack Barbeque has serious fun with their rotating feature items — particularly when they involve pastrami. We fell...

By Beth Rankin

September 9, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Cattleack Barbeque has serious fun with their rotating feature items — particularly when they involve pastrami. We fell in love with their salty, fatty, bark-laden pastrami burnt ends while chasing down the best burnt ends in DFW.

"We also do pastrami brisket and pastrami beef ribs and even pastrami beef cheek," says owner and pitmaster Todd David. "We even offer on some occasions beef burnt ends like most folks are used to, then we do a combination of pastrami and burnt ends to make pastrami burnt ends."

David starts with beef belly, "which is similar to beef ribs," he says. The meat undergoes a three-week brining process, is rubbed down with Cattleack's pastrami spice mix and smoked for half a day before it's cut up into bite-sized hunks and smoked again right before serving. The resulting burnt ends are seriously rich — and seriously worth waiting in Cattleack's infamous line.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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