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“Great BBQ without the crazy lines”
Review of Cattleack Barbeque

Cattleack Barbeque
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Ranked #77 of 3,952 Restaurants in Dallas
Certificate of Excellence
Restaurant details
Reviewed 20 May 2014

The last few years have seen a renaissance of restaurants serving top notch Texas barbecue, both statewide and here in the DFW area. The best of the best have gotten tons of publicity, but with that, waits of an hour, or two, or even longer to place your order. This makes a spot like Cattleack a revelation, a hidden gem for when you can't devote your whole morning to getting lunch.

It's a catering operation that only a year ago started selling takeout to the public, one day a week, Friday only lunch only. They now have added Thursday as well. And they've upgraded their space: there are 4 communal picnic tables inside, and a couple outside as well.

Lines can run 10-15 minutes or so at peak times; the Thursday I visited most recently had no line at all. If there is a line, enjoy a complimentary beer from the ice chest by the door while you wait.

The meat here is universally good. Being Texas, beef is king. The brisket is excellent - ask for it fatty, of course - and you'll be treated to smoky, peppery, moist and tender greatness. It's almost as good as the top spots in the state, and clearly the best anywhere in the N Dallas / Addison / Carrollton / Farmers Branch / West Plano areas. Beef ribs are a tricky cut to cook right, the the ones here are very good, albeit big and pricey. Other options are pork ribs and 3 or 4 kinds of sausage. And pulled pork and turkey. Or try the Toddfather, a mammoth sandwich of brisket, pork, and sausage.

I guess they have sides, but with limited stomach space, I usually just get meat. Do ask about dessert, they often have homemade pies, yum.

With high quality meats, a convenient location, and minimal waits, Cattleack has quickly become my go-to spot for barbecue in North Dallas.

Thank mark75248
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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92 - 95 of 95 reviews

Reviewed 22 March 2014

With it's "Friday lunch only" business hours, getting to Cattleack Barbeque has been a tough row to hoe. Today I was lucky enough to have my morning free, so I jumped at the opportunity to sample Cattleack's elusive 'que.

Owners Todd and Misty David primarily run a catering operation, so their limited lunch offerings are take-out only. There is no dining area whatsoever, but there are a handful of folding chairs and picnic tables set up near the parking lot if you're so inclined. While I waited in line, my eyes zeroed in on the cooler of cold beer, which Cattleack offers to its customers free of charge.

I ordered myself a full array of smoked deliciousness: 1/2 pound of sliced brisket, 1/2 pound of homemade jalapeno and cheddar sausage, 1/2 pound of pork ribs, and one giant beef rib which weighed in at just under a pound. I had definitely over-ordered, but at least I'd have plenty of leftovers.

The brisket had a great black crust and a decent smoke ring. The fatty slices were so tender and velvety that it was hard to keep a bite on my fork. A high fat content doesn't appeal to everyone, but it was nicely rendered and really enjoyable. Even the leaner slices were very tender. I found a big hit of smoke across the board and a great seasoning on the crust too.

My meaty St. Louis-style pork ribs had a beautiful, solid black crust with plenty of visible pepper. The smoky hue went end to end, making it hard to call this a mere smoke ring. The light glaze had a mild sweetness to it, but wasn't overly sugary. These ribs were tender, moist, and cooked perfectly.

I could see tons of cracked black pepper through the sausage casing, which was crisp and had a nice snap to it. I liked the medium grind on the meat, which leaned a little more toward the finely-ground side of the spectrum. The gooey cheddar cheese tempered the heat of the jalapenos quite well. The sausage had a good smoky flavor, but the spicy kick from the peppers stood out the most.

Three meats down, one to go. I saved the massive beef plate short rib for last, though it looked more like a Flintstonian-sized brontosaurus rib. I wasn't quite sure how to tackle this thing, so I just picked it up and chowed down. Wow, I was in heaven! Meaty, smoky, juicy. This rib had it all. There was a good fat marbling, which made the meat extremely tender. It also had a high smoke content and tons of flavor.

Todd and Misty really seem to love barbecue and are quire proud of their product. They should be. As a native Texan I've eaten my fair share of smoked meat, and I can honestly say that Cattleack's barbecue was some of the best I've had.

Read my full review, complete with pictures:

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2  Thank Jared K
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 27 May 2018
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    • Value
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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 12 January 2016
Google Translation

    • Value
    • Service
    • Food
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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