This place is amazing!! At first I was thinking this joint opens for only two days (Thursday and Friday) 10 am-2pm…what is the hype about it ? but after tasting their Brisket, (pork and beef)ribs and sausages, I realized that they serve one of the best tasting food here. The lines before 10 am speak for itself. A big shout out for this place and the tasty food they serve!! A definite recommendation to all !!
Pastrami Beef Rib - this absolutely blew our minds, and we've made the trek to Austin for Franklin's and eaten at Killens in Houston. Possibly the single best bite of BBQ we've had in our lives. Go early, understand that the line is a very reasonable price to pay for smoked meats this good, and overorder. Then start thinking about how soon you can do this again.
Been coming here for years, the BBQ is great best in Dallas for sure. But I ordered 4.5 pounds of the amazing moist brisket but they only gave me two slices of bread ? I paid about $145 in total with tip and y’all can’t give me more then two slices of bread, Come on now!! I get y’all cutting corners to make more profit but y’all making money, especially since white bread doesn’t cost much. Love this place, owner is great but y’all could give more than two slices of bread for orders over 4 Pounds and more, Again Great Texas BBQ and service, but y’all could have given more bread for the amount charged. Keep going with the hard work but help the people out too. Would given Five stars,but I feel 4 is best for the Consumer.
Line was kind of long but it moved fast so we waited about 30 min and it was totally worth it
Opened in 2013 Cattleack Barbeque is part of a new generation in Texas Barbeque, the “trinity” still accounting for most of Todd and Misty David’s sales but the owners’ willingness to explore ideas like Pastrami Ribs and smoked Boudin responsible for long queues before opening. Supplanting Pecan Lodge as Dallas’ top spot for Barbeque, a recent #6 ranking on Texas Monthly’s Top 50 adding fuel to an already raging fire, lines begin to form at 9:30am Thursday and Friday with specials usually gone thirty minutes after the shop’s 10:30am two-day-a-week opening. Showing respect for tradition through outside murals, Snow’s Tootsie Tomanetz amongst others, it is once inside that Cattleack’s dining room spreads wide with wooden picnic tables filled smoked Meats and smiling guests as country music plays overhead. Priced akin to other to top spots, though (legal) parking along Gamma Road can be hard to find, “musts” at Cattleack begin with Fatty Brisket, Pork Ribs and Housemade Sausages, the former made from Wagyu and well-balanced between smoke and seasoning while the Ribs are unparalleled from perfectly-rendered Fat to the ample bark outside. Satisfied with snappy Sausage and oozing Cheddar, but more impressed by Carolina-style Pulled Pork that feels like succulent sacrilege with each bite, Sides are basic but generous with special attention due for stick-a-spoon-up-straight Cheesy Grits. Not about to skip Dessert, Banana Pudding obligatory and better than many thanks to Parfait-style layering, the David’s “Crack Cake” comes highly recommended and falls somewhere in between the Pie made famous by Christina Tosi and gooey Butter Cake straight out of St. Louis.
Some of the best BBQ you can get. Anywhere. Period.
Definitely deserves the top ten ranking. I thought the sausage was really good. Also, I was a big fan of the brisket beans. Everything was really good.
fantastic food and atmosphere!
Order was 2 Pitboss Sandwiches, 1 lb Brisket, 1 lb Pulled Pork, 1 Spicy Texan Sausage & Hatch Green Chile Mac & Cheese. From a meat perspective I will give the meat is great but its not exceptional nor phenomenal. The sausage is probably the best product. The basic barbecue sauce is vinegar based and has way too much vinegar. The “hotter” actually mild version just has more pepper and sauce to balance the vinegar. It is the better of the two sauces. Now for the hatch chili mac & cheese. Its less than average. The cheese doesn’t have a strong cheese flavoring its more along the lines of velveeta. Hatch green chilis are there but don’t add much flavoring. I will give this place a solid 4 stars. Mainly because the meat is great. I highly question the rating of Texas monthly November 2021 issue of number 6 on Top 50 BBQ of texas. I know of two that are not on the list that are better in quality and price. The service was overall pretty good for a takeout order.
Omg…. By the time we arrived all they had left was brisket. The brisket was so freaking good. We also had the brisket chili which was delicious as well. That Mac and cheese was so fire. I will be back