The Best Barbecue in Dallas Fort Worth

If the line wrapped around the building doesn't clue you in, you'll know you've arrived at Cattleack Barbeque when the heady scent of wood smoke drifts along in the breeze. Owner and pitmaster Andrew Castelan highlights the classics, using oak and hickory wood for his barbecued meats, which change daily.

Inspector notes: "Brisket and pork ribs are must-orders, but the specials, like a pork steak or wagyu pastrami brisket, are a close second. The meat is flavorful enough on its own, but bottles of their bright and tangy sauce are on every table. Of course, no barbecue spot worth its salt shirks the sides, and here, greens and burnt end beans or street corn are two winners. When they ask if you want cornbread, the answer is always a resounding yes."

Founded by the youthful and creative cohort of Jalen Heard, Lane Milne, Jonny White, and Nupohn Inthanousay, Goldee's is the name on the lips of every barbecue aficionado seeking out great brisket (among other items) in the Fort Worth area. Open just a few days a week from late morning until afternoon, one must go when the getting is this good; and it's absolutely worth the hours-long wait in the Texas sun.

Inspector notes: "The brisket here, premium Black Angus beef, is cooked low and slow using post oak sourced from nearby. The meat is meltingly tender with a rich, clean flavor and needs nothing else; however, stuck between slices of homemade bread with a dab of the sweet/tart mustard-y sauce is a delightful way to go. Turkey, ribs (beef and pork), and sausage round out the proteins, which can be sided by potato salad or zesty cabbage and kale slaw."

Named in honor of Fort Worth's nickname, Panther City BBQ began as a food truck before landing this space with both indoor and outdoor seating. This is central Texas-style barbecue with meat slow-cooked on offset pits.

Inspector notes: "Here, they dole out Texan classics while also leaning into Tex-Mex offerings like brisket burritos, brisket elote, and street tacos. Arrive early to avoid long lines to savor the likes of expertly smoked, thickly sliced brisket with a pepper-heavy rub or tender, shredded pulled pork. As with any good barbecue spot, the sides are attention grabbing, and some of their hits include spicy smoked mac and cheese and potato salad with baked, smashed potato and red potatoes mixed with shredded cheese, green onion, and mayonnaise."

Husband and wife Patrick and Fasicka Hicks started like many other barbecue spots with a trailer smoker and weekend pop-ups, but that's where most of the similarities end. This casual Arlington spot with booth and table seating and a welcoming ambience bills its barbecue as Tex-Ethiopian.

Inspector notes: "There are some typical Texan classics, but it's their barbecue seared with awaze, an Ethiopian-spice sauce, that truly stands out. Sold by the half-pound, platters are the way to go if you want to sample more of the offerings like skillfully smoked brisket and tender pulled lamb. They have the classic sides like mac and cheese and potato salad, but try something different like their collard greens, fried okra, or Ethiopian lentil stews."