Cattleack Barbeque – Farmers Branch, Texas
In an industrial park in Farmers Branch, Cattleack Barbeque lives up to every bit of hype it’s received. Fabulous fatty brisket and extraordinary pulled whole hog are the stars of the show, as is a vinegar-based coleslaw made from pitmaster Todd David’s mother’s recipe. Cattleack Barbeque, a North Dallas BBQ joint, was founded in 2010 and is owned by Andrew Castelan.
Just like Cadillac‚ is known for its high-quality automobiles, Cattleack Barbeque is known for its top-notch, fall-off-the-bone, melt-in-your-mouth smoked meats. That’s why we’re “Branded the Best.” Head pitmaster Todd David doesn’t take that tagline lightly. He pours his heart, soul, and Special Reserve BBQ sauce into making sure that every single item on the menu leaves you thinking, “Wow. This is the best darn BBQ I’ve ever had.”
The many varieties of house-made sausages are impeccably crafted, as is the Wagyu brisket, which exhibits the perfect balance of smoke, seasoning, and beefy flavor. The pulled pork is sui generis for Texas because the Davids bought a North Carolina whole hog cooker; the result is tangy, moist, and richer than meat taken just from the shoulder. It’s available daily, and each serving is topped with cracklins. The large dining room, with its friendly vibe and many photos of loyal customers, exudes confidence and conviviality.
Good smoked brisket, belly pork, and smoked beef will impress you at the first bite. Many guests come here to try tasty banana pudding, flija, and asida. You will be offered delicious beer or good wine. Great ice tea, lemonade, or juice are worth a try here.
This BBQ is good for visitors who eat in a hurry because they can order food as a takeaway. The professional staff at Cattleack Barbeque can demonstrate how much they like their clients. The fast service is something these restaurateurs care about. Reasonable prices are what you will pay for your meal. The homey decor and spectacular atmosphere let clients feel relaxed here.
Top pick: Some weeks, the Cattleack crew smokes beef ribs rubbed with a pastrami spice mix. The ribs are jaw-dropping; order an extra, take it home, and throw it in a pot of beans the next day. In fact, order extra of everything in general, and you’ll be cooking the best beans of your life.
- Open Thursdays and Fridays from 10:00 am – to 2:00 pm or until we run out of meat!
- 1st Saturday of the month from 10:00 am – 2:00 pm or until we run out of meat! (The full menu is also available). Don’t forget – Pits and Punch starts at 9:00 am at the smoke shed in the back of the building