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Chris Wolfgang

Cattleack Barbeque

Catherine Downes
In an industrial park in Farmers Branch, Cattleack Barbeque lives up to every bit of hype it’s received. Fabulous fatty brisket and extraordinary pulled whole hog are the stars of the show, as is a vinegar-based coleslaw made from pitmaster Todd David’s mother’s recipe. Grab another bite of slaw and you’ll be prepared to tackle that next slice of Texas hot link.

Top pick: Some weeks, the Cattleack crew smoke beef ribs rubbed with a pastrami spice mix. The ribs are jaw-dropping; order an extra, take it home and throw it in a pot of beans the next day. In fact, order extra of everything in general, and you’ll be cooking the best beans of your life.

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