Source: https://www.texasmonthly.com/interactive/top-50-bbq-2025/

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Joshua Weissman – I Tried The #1 BBQ In Texa

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Ryan Trahan – I Tried the Top 5 Restaurants in America

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Founder Todd David says he’ll remain at the restaurant, working the meat-cutting station like he has since the restaurant opened in 2013 in a nondescript building in the shadow of Galleria Dallas. David started Cattleack as a hobby that eventually blossomed into one of the best barbecue joints in Texas. Even 10 years later, it still sells some of Dallas-Fort Worth’s best brisket.

“I’ll go back to doing what I love to do, which is cooking barbecue here,” David says. Castelan’s role as owner means he takes over the day-to-day business operations. Castelan bought Cattleack with his wife, Natalie Castelan, on Aug. 1, 2023.

The restaurant is currently open Thursday and Friday for lunch only, plus the first Saturday of the month. By fall, Andrew Castelan hopes to expand Cattleack’s hours to Saturday, still only at lunchtime.

The change makes sense: “Saturday is the best time to go get barbecue,” Cattleack’s founder says.

David is looking forward to more time to travel with his wife, Misty David, another fixture in the Cattleack line. But Todd David is not removing himself from the “hobby” he created.

“We’re not going anywhere,” he says. “I didn’t sell it to go do something else: I sold it to protect the future and the growth.

“It’s kind of an insurance policy — for my staff first and customers second.”

From accounting to barbecue
Plano native Castelan started barbecuing as an “escape from office life.” For about five years, he worked at one of the nation’s top accounting firms, EY.

While working full-time, Castelan met pitmaster Aaron Franklin at his famed Austin restaurant, Franklin Barbecue. After a casual (yet career-altering) 30-minute conversation, Franklin inspired Castelan to buy a 500-gallon propane tank and build his own offset smoker in his garage. For years, Castelan used that homemade smoker to hone his craft. He even had to move to a new neighborhood because the smoker didn’t fit the homeowners’ association standards.

“If I can’t keep the smoker here, this isn’t the house for us,” he says.

He left corporate America to work at Ten50 BBQ in Richardson for about nine months before scoring a job at Cattleack. He prepped food and cleaned the kitchen for six months before he was even allowed to work on the pits.

Over the next six years, David became an “incredible mentor,” Castelan says, and he expressed interest in owning his own restaurant one day.

“This restaurant is really a part of me,” he says. “It was Todd’s restaurant, but I’ve put my blood, sweat and tears into it, too.”

Customers might naturally wonder if Cattleack’s younger owner has ambitions of scaling the restaurant to other locations. Or, opening more than a few days a week. Or expanding to dinner.

Nope. Castelan says a few days a week, lunch only, at one location, is what works.

“I don’t have a desire to add more locations,” the new owner says. “I’m not in it to franchise. I’m in it to make a good living for my wife and my kids and put out the best possible product for my customers every single day. I can’t do that with multiple locations. I love this too much.”

Cattleack Barbeque is in the same spot it’s always been, 13628 Gamma Road, Dallas. Cattleack opens at 10 a.m. Thursdays and Fridays and on the first Saturday of the month. The barbecue usually sells out by 2 p.m.

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Classics aren’t the only thing on the menu in Texas. Pitmasters include every type of protein, history, and heritage. Today you can find Texas barbecue with influences from Ethiopia, India, Mexico, and Korea, cooking for hours in offset smokers over wood from Texas-grown trees. These influences incorporate into each region’s typical fare.

Traditionally, each part of the state has its style of Texas barbecue. And while each area is unique, it would take us a lifetime to compare the best in each regional specialty. Each of these pits is doing something special across the state. But just know this: it is all deliciously Texan.

4. Cattleack Barbecue

There is nothing fast about Cattleack’s barbecue technique. Housemade sausages take days to complete. Beef and pork ribs smoke for hours until the meat falls off the bone. Out back, Cattleack has a half-dozen smokers and pits, where owners Todd and Misty David have instituted an in-house coal-making program.

Expect to find the usual suspects on the Cattleack BBQ menu in Dallas. Whole hogs and brisket are slathered with peppery spice and slow-smoked over post oak at 210 to 250 degrees Fahrenheit.

However, as buttery and melt-in-your-mouth as the standard options are, arrive early for the featured specials of the week. Items like flavor-packed Jerk chicken, pastrami-style burnt ends, spicy garlic andouille sausage, and Carolina-style whole hog are regularly offered, elevating the experience beyond your typical barbecue. Cattleack is only open on Thursday, Friday, and the first Saturday of every month and only for lunch beginning at 10 am until the food runs out. The restaurant is BYOB, so bring a six-pack of Shiner and get there well before noon.

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group of friends dining at a restaurant in Dallas
As the state’s third-largest city, Big D is also an excellent place to watch a Cowboys or Rangers game or attend their annual festivals, such as the Riverfront Jazz Festival.

Dallas is also an excellent place for anybody interested in trying new types of cuisine. While the city is home to several steakhouses serving barbeque and Tex-Mex favorites, you can find others offering international options, such as Italian or Chinese.

However, with several options available, it might be overwhelming deciding where to eat in Dallas.

To simplify this process, I compiled this list of the best restaurants in Dallas to help you decide on your next lunch or dinner destination and find a new favorite.

Cattleack Barbeque

13628 Gamma Rd, Farmers Branch, TX 75244
Phone: 972-805-0999
Visit Website

Next up on the list is Cattleack Barbeque, one of the best restaurants in Dallas serving mouth-watering Texan barbeque favorites.

You can find it on Gamma Road, in the Farmers Branch neighborhood in Northern Dallas. Head Pitmaster Todd David uses his skills to create delicious dishes as you dine in a laid-back setting or order to-go.

My go-to menu choices are their Toddfather sandwich, Texas Trinity platter, Hatch Chili & Cheese Sausages, and Pork Ribs.

You can also bring your own bottle for any occasion. Be sure to stop by on the first Saturday of every month for their Whole Hog Day or Pits & Punch.

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The question then becomes, what Texas BBQ spots are the best to get your tastebuds to?

A report from Texas Real Food found the 10 best Texas BBQ joints out there for your eating pleasure, “The sizzle on the grill, the musky smoke in the air, and of course the tender, juicy meat—all senses are pleasured by this much-loved Texan favorite. Baby back ribs or beef brisket? How about both!  If you’re awake at night asking “what’s the best bbq near me?” then we have the answer to that.”

You won’t be disappointed in any of these places, so, without further ado, don’t miss dining at the top BBQ spots the great state of Texas has to offer:

• Goldee’s Bar-B.Q – Fort Worth
• Interstellar BBQ – Austin
• Truth Barbeque
• Burnt Bean Co.
• Leroy and Lewis BBQ – Austin
• Cattleack BBQ
• Franklin Barbecue
• Evie Mae’s Pit Barbeque
• Snow’s BBQ
• Panther City BBQ – Fort Worth

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In those years, Smith has spent plenty of time taking in all the food and drinks the city has to offer.

Smith shared with Insider a few of his top picks for barbecue and a night out in the city while promoting his partnership with Bounty paper towels ahead of the Super Bowl.

Asked about his favorite barbecue in a city that is famous for it, Smith smiled.

“Oh man,” Smith said. “There’s a place called Cattleack Barbecue. It’s very, very good.”

Cattleack is owned by a friend of Smith’s, Todd David, and it keeps the type of hours that immediately signal: This place is making something special.

“This is a spot that’s opened probably one day a week,” Smith said. “From lunchtime to just outside of lunchtime. Boom, they’re done.”

Indeed, the hours listed on Cattleack’s website show it is open only on Thursdays and Fridays, from 10:30 a.m. to 2 p.m., as well as the first Saturday of every month.

Smith said that Cattleack can handle all the great barbecue staples one might expect, but one dish stood above the rest — what’s simply known as the “beef rib” on its menu where the BBQ joint offers two pounds in each serving.

“You’re getting that big, brontosaurus rib, the beef rib,” Smith said. “Those are some of the finest ribs you’re ever going to have, man. Big as all get out. Big-ass bone.”

Looking through Cattleack’s Instagram page, there certainly are some big ribs.

According to the menu, Cattleack’s beef ribs come in at an average of two pounds each —  more than enough for a meal on their own.

Classics like brisket, burnt ends, pork ribs, turkey, and pulled pork are also available by the pound. Available sides include burnt end beans, chili mac and cheese, cole slaw, potato salad, broccoli salad, and cheesy chipotle corn.

“And when you go, tell Todd David that Emmitt Smith sent you,” Smith concluded…

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