Dallas / Fort Worth

Kansas City–style burnt ends in Dallas, named for the KC jazz district. The crossover act.

Plano's bright spot. Wagyu burnt ends and a sneaky-good brisket, away from the I-35 corridor.

Open ~6 hrs/week. Wagyu brisket and a religious following.

A Roanoke trailer-turned-restaurant doing central-Texas brisket execution at the highest level.

#1 in TX Monthly's 2021 Top 50. Five 20-something pitmasters.

Bacon burnt ends — the dish that broke the internet.

The North Dallas suburbs' answer. Sweet baby back ribs, brisket, and lines around the building.

The Black/Kreuz family's Bishop Arts outpost. Hot Guts sausage, butcher paper, no forks unless you ask.

South Dallas family-owned. Ribs that fall off the bone — that's the promise, and they keep it.

Tex-Mex inflected: brisket elote, Hot Cheeto sausage, proudly weird.

Deep Ellum institution. The "Hot Mess" — loaded sweet potato — is famous for a reason.

Design District cafeteria-style. Turkey leg, fried chicken, and a brisket plate worth the drive.

Tim Byres' farm-to-pit Dallas flagship. Coffee-cured pastrami, smoked ribeye, brunch BBQ.

School-desk seating, brown-paper plates, the original Inwood shack since 1958. The Dallas pilgrimage.

Suburban DFW favorite. Beer garden, brisket, the works.