Big Al's Smokehouse BBQ

"No need to plan a meal — get the full family feast or one of the other options for a group on offer here. Depending on the size of the party, the order can cover a whole smoked turkey and sides, barbecue by the pound, or barbecue platters with excellent sides. Order online and set a preferred pick-up date — the last ones are on December 24." - Courtney E. Smith

"Celebrate 50 years of Big Al’s serving Dallas by ordering it’s heat and eat holiday feast. Meat options include whole hickory-smoked turkeys, Cajun-fried turkeys, smoked spiral cut hams, smoked turkey breast, and barbecue brisket. The sides include cornbread dressing, candied yams, green bean casserole, smashed potatoes, gravy, and cranberry relish, plus desserts. The packages range in price, from dinner for four starting at $76 and packages feeding up to 15 starting at $175. Pre-order online for pickup on November 25-27." - Courtney E. Smith

"Big Al’s Smokehouse was opened by Al Plaskoff in 1974. These days, his daughter Lauren Weiner runs the place, along with pitmaster Pedro Garcia, who has been there since 1979 when he was 18 years old, and general manager Jonathan McZeal, who has stuck around for the last 16 years. Being the second-generation owner hasn’t always been easy. In honor of the milestone, Big Al’s has partnered with another local company, J&R Manufacturing. The restaurant exclusively uses its Oyler smoker, a commercial-sized smoker that uses hardwood and offset to smoke its meats. Big Al’s has used hickory wood to smoke for five decades. The restaurant’s biggest change under Big Al was adding sweet tea in the ‘90s, which Weiner says “was really hard for him.” Eventually the menu grew to be more family-style dishes and catering. Under Weiner, the biggest change to the menu is fresh-cut, twice-fried french fries. Big Al’s will host deals and celebrations all year, leading up to something “big” that Weiner is planning for September — and that will include adding a Sunday brunch. It has added a Big Al’s margarita and spiked sweet tea to the menu and a happy hour from 4 to 6 p.m. daily." - Courtney E. Smith

"Big Al’s Smokehouse Barbecue will continue serving up beef ribs and brisket despite the death of founder Alvin “Al” Plaskoff. The restaurant debuted in 1973 and made beef ribs a thing in Dallas. It has grown into a citywide franchise during the 1980s, complete with catering services." - Alaena Hostetter