Cattleack Barbeque

"One of the best emails you can receive as a Dallasite is from Cattleack on a weekday morning: “No Line at 12.” When it hits your inbox, get there right away and cancel any afternoon plans. This tin shack in Farmers Branch was made for the kind of gather-around meal where reaching over your dining partner’s tray and tearing off a piece of their pastrami rib is A-OK. The dining room is massive, and don’t be surprised to find folks outside at the covered patio with a cooler of beer next to their table. Direct your eyes to the blackboard for what kind of sausage you should order that week, sometimes speckled with peppers like stars in a meat sky. And for some extra local flavor, get the macaroni cheese with hatch chiles." - Nick Rallo

"Cattleack Barbeque in Farmers Branch received recognition for its excellence in barbecue, adding to the list of acclaimed suburban venues." - Courtney E. Smith

"Cattleack draws a line every time the doors are open, Wednesday to Friday and the first Saturday of every month. The brisket is nice and juicy, and the Hatch chile and cheese sausages are especially snappy. Looking to really feast? Order the Toddfather, an enormous sandwich topped with brisket, pulled pork, sausage, and a scoop of coleslaw for extra crunch." - Courtney E. Smith, Amy McCarthy

"Cattleack is the go-to barbecue spot for catering large groups in DFW, so don’t be surprised if you find it at your cousin’s SMU graduation party. But the restaurant is the move for a BYOB weekday lunch (Wednesday through Friday, only) for juicy charred brisket that comes in you’ll-definitely-have-leftover portions. If you’re the designated table leader, tack on some pork ribs, burnt ends, and their deliciously-moist turkey for an ideal spread. It’s also worth checking out on the first Saturday of the month, the only weekend they’re open, for specials like pastrami brisket and smoked wagyu tenderloin. " - lee escobedo

"Cattleack is the go-to BBQ spot for catering large groups in DFW, and is open for lunch on Wednesday through Friday (plus the first Saturday of the month for their Whole Hog Day). It’s home to some of the juiciest charred brisket in the state—the portions are massive enough to feed everyone you came with and then some. If you’re the designated table leader, ask for the pork ribs, burnt ends, and their also deliciously-moist turkey. It’s BYOB here, so grab a few Shiners on the way." - Lee Escobedo