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While I would not have the audacity to declare any one BBQ joint "the best" I sure have enjoyed meals at (in no particular order):
-North Main BBQ in Euless
-Pecan Lodge (Shed #2, Dallas Farmers Market)
-Bartley's BBQ in Grapevine

And a nice "shout out" for the chains that I frequent:
-Dickey's BBQ in Southlake (LOVE the Smokehouse Salad with chopped brisket and ranch and bbq sauce, the onion tanglers are good too!)
-Spring Creek BBQ in Grapevine

sfemti33 wrote:Just a quick question, what do you guys/gals think is the best BBQ in the Dallas and surrounding areas? Being new here, I have used my googlefu but find first hand experience to be much more helpful. Thanks in advance.

Ha.! A loaded question [abbreviated profanity deleted]' sure.
IMO, BBQ is PORK. But here in TX, it's beef.

So.... Please first give us your definition of "Barbecue".

If your definition of BBQ includes beef ribs, Coopers in the stockyards does a great job.
For Pork BBQ, I make it myself. "Down East", NC style.

Euless North Main in Euless and Sammy Walker's in Rowlett are two of the best non-chains I've been to. Sammy Walker's was the better of the two, VERY bold smoke flavor on the ribs, the brisket was a bit dry though, the sausage was nice and smoky and not too spicy.

I have wanted to try Hard 8's though.

I have an inside tip from once of Santa's Elves that the big guy might be dropping off a smoker for Christmas so I'll be smoking at home soon I hope.

Found a place in Allen that had some killer pulled pork. Big Ray's just off of Main Street http://www.bigraysbarbeque.com/" onclick="window.open(this.href);return false;

RoyGBiv wrote:

sfemti33 wrote:Just a quick question, what do you guys/gals think is the best BBQ in the Dallas and surrounding areas? Being new here, I have used my googlefu but find first hand experience to be much more helpful. Thanks in advance.

Ha.! A loaded question [abbreviated profanity deleted]' sure.
IMO, BBQ is PORK. But here in TX, it's beef.

So.... Please first give us your definition of "Barbecue".

If your definition of BBQ includes beef ribs, Coopers in the stockyards does a great job.
For Pork BBQ, I make it myself. "Down East", NC style.

I'm going to have to disappoint you and include beef. I love ribs from any animal!

Unfortunately, North Texas doesn't have a rich tradition of "market style" BBQ ordered by weight off the pit. The plate / platter / basket places fall far short of the central Texas market style places.

Hard 8 is trying to change that, and is doing it well. We love the Roanoke location. Other market style places include: Rudy's, which just came to Arlington, and the legendary place in Fort Worth is Angelo's, but I haven't tried it yet. I've had Risky's more times than I can count. . it's OK, but it'd be out of business in Lockhart. The all-you-can eat beef ribs fro $9.95 is a great DEAL, but when we're talking about legendary BBQ, you can't consider the deal.

IMO, North Main is similar to Risky's . . good, but not on par with the great ones. Spring Creek, Shady Oak, Dickey's, etc. . . are OK to grab a sandwich for lunch, but in my opinion don't belong in this discussion. They're not "elite" class BBQ joints.

For the North Texas folk who haven't ventured into the other regions of the state for BBQ, I highly recommend DVRing "The Daytripper" on PBS on Saturdays.

On the other topics:
We use Royal Oak lump coal at our house, too.
I'll toot my own horn a little as well: the BBQ I make is fantastic - I'm a spicy dry rub kind of guy. I use pecan for brisket and hickory or mesquite for pork and chicken. Low and slow. . .

fickman wrote:
For the North Texas folk who haven't ventured into the other regions of the state for BBQ, I highly recommend DVRing "The Daytripper" on PBS on Saturdays.
.

That show is actually what prompted my search and then this discussion. I thoroughly enjoyed it. I really want to try the Salt Lick but that would be an all day affair for me at this time.

fickman wrote:Unfortunately, North Texas doesn't have a rich tradition of "market style" BBQ ordered by weight off the pit. The plate / platter / basket places fall far short of the central Texas market style places.

Cooper's, in the Fort Worth Stockyards, across the street from Billy Bobs, is an offshoot of some hill-country outfit, they say... and seems to be exactly what you're looking for in that regard. Might wanna give 'em a try, if you haven't, already.

fickman wrote:Unfortunately, North Texas doesn't have a rich tradition of "market style" BBQ ordered by weight off the pit. The plate / platter / basket places fall far short of the central Texas market style places.

Hard 8 is trying to change that, and is doing it well. We love the Roanoke location.

fickman - I've gotta tell you, after eating at both the Coppell and Roanoke Hard 8 locations, I (and the wife) am not a fan of the "market style"...maybe because we've grossly over-ordered both times? Maybe because I'm not used to that style? I dunno...it seems to get quite pricey when it's literally all ala-carte...

Also, didn't have the best experience the last time at the Roanoke location...the meat was pretty dry (maybe sitting out too long?) and not all that warm...and the BAD thing...flies, flies and more flies...INSIDE, not on the patio...it was so bad I called the health inspector on them, seriously. I thought about addressing it with management but already had to chat with them for being overcharged (they charged me for a dessert that I did not get/order, they did take it off the bill) and I felt that if they couldn't tell that they had a fly problem then my bringing it up wouldn't matter, but someone with the power to "make a change" would matter. It wasn't just us, every table/everyone in there was constantly waving their arms...if you didn't, well, you got flies landing on your food, our table alone had 5-6 "guests" that wanted on our plates. Hopefully the health inspector had a friendly chat with them. It was nasty...and I like weird food...but not "free flies ON the food that it's not supposed to be on" BBQ...now if it was "BBQ'ed Flies" and that was the dish I was paying for...well, there ya go...where is Andew Zimmern when ya need him? LOL

All kidding aside, I hope that was just a bad one-time deal and that they have taken steps to address it. However, the impression on my wife was made, so doubtful that she/we will be going back.

I do think a BBQ road-trip weekend has a nice sound to it though!

PUCKER wrote:...maybe because we've grossly over-ordered both times? Maybe because I'm not used to that style? I dunno...it seems to get quite pricey when it's literally all ala-carte...

You're absolutely right on both accounts. It gets pricey, and you always over-order, so the "great" BBQ places are special occasion times for us - not for regular outings.

For more regular outings we'll go to Cousin's BBQ, Riskey's, Bartley's, or North Main. Although I guess I need to try Cooper's now!

fickman wrote:

PUCKER wrote:...maybe because we've grossly over-ordered both times? Maybe because I'm not used to that style? I dunno...it seems to get quite pricey when it's literally all ala-carte...

You're absolutely right on both accounts. It gets pricey, and you always over-order, so the "great" BBQ places are special occasion times for us - not for regular outings.

For more regular outings we'll go to Cousin's BBQ, Riskey's, Bartley's, or North Main. Although I guess I need to try Cooper's now!

If you haven't, before, go to the original Risky's store , 2314 Azle Avenue (just north of Ephriham/Azle Ave). It's in an old grocery store - and both my wife and I believe their meats are better there than any of the other modern stores Risky's operates - luckily, it's not too far from the house, so we'll drop down there during daytime hankerings. In the evenings, though, they're closed so it's one of the other locations.

can any of you guys tell me who sales roal oak in north ft worth? i cant seem to find it anymore.

sfemti33 wrote:

RoyGBiv wrote:

sfemti33 wrote:Just a quick question, what do you guys/gals think is the best BBQ in the Dallas and surrounding areas? Being new here, I have used my googlefu but find first hand experience to be much more helpful. Thanks in advance.

Ha.! A loaded question [abbreviated profanity deleted]' sure.
IMO, BBQ is PORK. But here in TX, it's beef.

So.... Please first give us your definition of "Barbecue".

If your definition of BBQ includes beef ribs, Coopers in the stockyards does a great job.
For Pork BBQ, I make it myself. "Down East", NC style.

I'm going to have to disappoint you and include beef. I love ribs from any animal!

Then definitely give Coopers a try. Excellent beef ribs.

cheezit wrote:can any of you guys tell me who sales roal oak in north ft worth? i cant seem to find it anymore.

It's a bit further north, but if you come up the 121 and exit at Glade, there's a Valero gas station at the NE corner of Glade and 121. That station also has a liquor store and they sell BBQ wood. I have bought oak logs there before.

Stopped into Lockhart's Smokehouse in Dallas (400 E. Davis) today. Had the brisket and sausage which were mighty tasty and had me longing for seconds despite the fact that I was stuffed. Order at the counter, served up on butcher paper with a few slices of white bread. Certainly worth a stop if you're in the area. http://www.lockhartsmokehouse.com/