The upscale twist meant that, in 2016, this was some of the most expensive barbecue in the city: brisket was $24 a pound.
Fast forward nine years, and the only way you might find a restaurant serving brisket for $12 a half pound is in some remote food truck from a startup hoping to one day make it big. The realities of just how expensive everything is these days are apparent in the barbecue world. Brisket for $25 a pound is just a baseline now, and at many of our favorite Dallas spots, the price is much higher. It’s not just the beef — rent, utilities, insurance, labor and supplies are all more expensive, which drives up the bill for every meal.
Gone are the days when a barbecue lunch used to be an affordable meal. But even as the cost of good barbecue has risen, so has the demand. Today, barbecue is more than just a lunchtime tray of brisket, ribs and sausage. The best barbecue restaurants are doing more to stand out. It used to be enough for a barbecue restaurant to make its own sausage. Today, everyone makes their own links, and the best of the best are serving more creative dishes that blend Texas barbecue with influences from other cultures and cuisines, or finding ways to make barbecue available late into the day and into the evening.
The growth and appeal are earning national recognition. Barbecue restaurants earned 28 of the 117 entries in the first Texas edition of the Michelin Guide. Of the 15 restaurants that received Michelin stars, four are barbecue joints. Daniel Vaughn and his team at Texas Monthly recently dropped the newest list top 50 barbecue restaurants in Texas, widely considered the pinnacle of achievement.
In 2017, Vaughn wrote that Texas barbecue was in a “golden age”. Naysayers have believed for years that the barbecue boom was built on a bubble waiting to burst. But the bust has never happened, and the golden age continues into 2025. The best barbecue today is steeped in rich Texas tradition, then mixed with flavors and influences from across the globe. The result is the best barbecue that Texas has ever produced, and for barbecue hounds everywhere, there’s never been a better time to be a fan.
In discussing the best barbecue in the area, lines have to be drawn. For this most recent list, we focused on spots within Dallas County. Unfortunately, that means gems just a short drive away go unmentioned here. Spots like Hutchins, Vaquero’s, or any number of Fort Worth’s stellar barbecue options don’t appear here for geographic reasons only, not because of quality.
Owner Clarence Cohens shows off a brisket at his spot, Baby Back Shak, an essential stop for barbecue in Dallas.
Nathan Hunsinger
Baby Back Shak
1800 S. Akard St.This bright red restaurant just south of downtown opened in 1995 and has been a staple in the Cedars neighborhood since. Baby Back Shak's pitmaster Clarence Cohens combines flavors from his native-Memphis with Texas. Pork ribs are the specialty, but don't skip on the boudain or smoked chicken. Sides are family recipes that originated on the farm. Regulars buy beans by the quart. If you're in a rush, you can order ahead of time online. Or sit in the dining room and take in all the Dallas sports memorabilia. Cattleack Barbecue
13628 Gamma Road, Farmers BranchNo one will admit it, but there was likely some concern when Andrew Castelan bought Cattleack Barbecue from his boss Todd David in 2023. Would the essential goodness of Cattleack remain? How would Castelan add his own influences to Cattleack’s impressive legacy? Truth be told, there’s nothing to worry about. David remains on staff at Cattleack, and most days you’ll find him slicing some of the city’s best smoked proteins to order. Castelan’s changes to Cattleack have been for the better; he added an extra day of lunch service on Wednesdays, and a cast of creative barbecue specials gives plenty of reason to make regular visits. Ask every pitmaster in DFW about their goals, and most, if not all, mention Cattleack as their north star. That should tell you everything you need to know.
Off The Bone Bar-B-Q
1734 Botham Jean Blvd.We fully admit that we’d been sleeping on Off The Bone in the Cedars neighborhood of Dallas. But a visit earlier this year to catch up with owners Dwight and Rose Harvey allowed us to rediscover the goodness just south of downtown. Brisket gets a simple salt and pepper rub, and the thick slices approach perfection. Ribs slide off the bone with the gentlest of tugs. The sides, largely influenced by Rose Harvey’s family recipes, imbue a sense of family tradition in each bite. Off The Bone may not be the flashiest joint in Dallas, but the fare is delightful nevertheless.Kafi Barbecue
8140 N. MacArthur Blvd Ste 100, IrvingOwner and pitmaster Salahodeen Abdul-Kafi may be a newcomer to Texas’ barbecue scene, but his namesake Kafi Barbecue in Irving is already making waves. Halal barbecue is the name of the game at Kafi, but the roots of Texas barbecue are strong. Kafi’s focus on halal meats means you’ll see no pork on the menu, but frankly, you won’t miss it. Wagyu prime brisket shimmers, thick slices loaded with the perfect amount of smoke underneath a glorious bark. Beef sausages explode with flavor, with a unique Iraqi sausage with vegetable and kebab flavors being the star. Traditional sides like barbecue beans get spice undertones that speak to Kafi’s roots. And Kafi’s cardamom-infused banana pudding is truly a game changer.Hurtado Barbecue
900 S. Harwood St., The Farmers MarketIn less than seven years, Hurtado has grown into a staple in the North Texas barbecue scene, with a popular restaurant not far from AT&T Stadium, another in Fort Worth and more recently, a full-service restaurant at the Dallas Farmers Market. Hurtado’s “Mexicue” inspired hits include birria tacos stuffed with brisket and elotes that could be a main dish. The Texas Trinity plate here should be your guidepost; one-third pound each of brisket, spare ribs and sausage, as well as one side, for less than $30. Dallas has gotten a little more smoky with Hurtado’s arrival, and we’re all better for it.Loro
1812 N. Haskell Ave., East Dallas and 14999 Montfort Drive, AddisonIt’s a risky proposition to mess with Texas barbecue and bolder still to blend it with Asian fare without upsetting both cultures. Under the guidance of Uchi’s Tyson Cole and Franklin Barbecue’s Aaron Franklin, Loro manages the feat with brilliantly executed fare that seamlessly blends the two cuisines. The success of Dallas' first Loro location led the team to open a second spot in Addison, which offers all the Loro splendor without the drive into the city for our friends in the suburbs.Oak'd BBQ
5500 Greenville Ave. and 4525 Belt Line RoadOak'd BBQ has made a name for itself with barbecue standards, from-scratch sides and desserts, and a full bar to quench whatever thirst you may have. Michael Lane wears the hats of owner, pitmaster and chef, and the attention to detail in everything food-related pays off come meal time. Want Wagyu brisket? Oak'd has it. Want to wrap your meal with homemade ice cream? Oak'd has you covered. A second location in Addison has a bigger bar, massive patio, live music, and games like skeeball and air hockey. What's not to love?Slow Bone
2234 Irving Blvd., West DallasA recent visit from Guy Fieri informed the rest of the world what we locals already knew: Slow Bone is the insider's choice for some of the best barbecue in the city limits. Sure, a line forms just after opening, but it moves quickly, and the fact that Slow Bone serves barbecue seven days a week for lunch means you don't have the rearrange your calendar for a visit. The sides here are the best around, with plenty of vegetarian options. Don't miss the (very slowly) smoked pork chops either, a special on Sundays and Mondays only.
Brisket, sausage links, ribs, macaroni and cheese, beans and fried okra: Smoky Joe's nails the compulsory part of the program.
Alison McLean
Smokey Joe's BBQ
6403 S. R.L. Thornton FreewayWhen Kris Manning took over his father’s barbecue spot, his dad’s style was the only thing he knew. But as his curiosity about smoked meats grew, he learned about styles across the state and applied them to his menu back home. Today, Smokey Joe’s still has the old-school barbecue vibe, but deftly shows off influences like East Texas hot links, barbecue brakes (all the ends, not just brisket) and a Central Texas brisket that would be at home in the Hill Country. On a recent visit, we ordered a boudin link that would have been right at home in Beaumont or Baton Rouge, proof that Manning’s passion for learning different barbecue techniques knows no bounds.Terry Black's Barbecue
3025 Main St.Terry Black's Barbecue has everything a modern barbecue restaurant needs: a historic family name with Central Texas bona fides; a dining room with plenty of space for you and your friends; a full bar that serves up beer, bottles of wine and its own specialty cocktail; and some sublime barbecue to boot. Save your pennies and your appetite for the beef rib, and thank us later — it might be an extravagance, but a perfectly smoked beef rib approaches fatty, succulent and smoky barbecue nirvana, and Terry Black's is among the best in the area. And, all this goodness is available every day.Zavala's Barbecue
421 W. Main St., Grand Prairie We'll go ahead and throw out a controversial opinion: Tortillas are just as good, if not better, an accompaniment than white bread when it comes to barbecue. At Zavala's, we long for those fluffy tortillas, either on the side or wrapping up a Sloppy Juan. Zavala's mix of Mexican heritage with Texas barbecue produces brisket and ribs with an extra spicy zing, and there's a cilantro-heavy green sauce that goes perfectly with anything on the menu. Last year, Zavala’s opened a counter outside section 121 of American Airlines Center, which means you can take in a Mavs or Stars game with a side of Zavala’s brisket goodness. What a time to be a sports fan.
