In an industrial park in Farmers Branch, Cattleack Barbeque lives up to every bit of hype it’s received from Texas Monthly, which named it the third-best barbecue joint in the state. There’s never been a better time to visit, either, as the pandemic has trimmed the restaurant’s notorious lines by more than half, meaning you can grab a tray of barbecue without making lunch a multi-hour affair. 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.
The downside: There really isn’t one now that the lines are nearly gone, but when crowds do return, they’ll get to enjoy a series of newly-painted murals of Texas barbecue icons while they wait. Your enjoyment of certain sausages here may hinge on how much grease you enjoy in a link.
Fun fact: Join Cattleack’s mailing list, and you’ll receive an email anytime there are no lines — and you’ll hear about specials like boudin and fancied-up Frito pie, too.