4-T’s Bar-B-Q

205 W Broad St.
Forney, TX 75126

Phone: (972) 552-3363
Hours: W-Sat 11-8
Website: 4tcatering.com
Twitter: @4tbbq
Facebook: www.facebook.com/pages/4-Ts-Bar-B-Q-Catering/365991605536

Opened 2010
Pitmaster Mike Thomas
Method Hickory in a wood-fired rotisserie

TMBBQ Rating: 4

TMBBQ Buzz

Comments from our joint finder app.
Brisket is really good and tender! Has great smoky flavor. This place also has a butcher!
Nathaniel Cox @ Vincek’s Smokehouse, 2014-08-31 18:30:40
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
Loved that there was no wait unlike that other place on East 6th. Fatty brisket was as advertised. Pepper on crust was perfect. Jalapeño sausage was okay. Loved the cheesy squash - my new favorite side. No beef ribs today sadly. Drank the BBQ sauce too; very good stuff.
Rahul Yaratha @ John Mueller Meat Co., 2014-08-29 16:44:19
Brisket was moist, but tough. Needed more smoke. Spare ribs were ok.
mrb @ Rudy’s Bar-B-Q, 2014-08-27 02:53:29
Stopped at Rudy's at Leon Springs. Not good. Brisket was moist but tough. Ribs were fair.
mrb @ , 2014-08-27 02:47:40
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Review

4Ts BBQ 01

April 22, 2014

For weeks 4-T’s Bar-B-Q courted me via Twitter. They would regularly send out photos of their brisket or of the Friday-only burnt ends. All of this was with the intent of getting me to drive the twenty minutes east of Dallas to try their barbecue in Forney. When I finally made the short trek, I popped in quickly for a to-go order. That’s when I got sauced.

4Ts BBQ 02

Saucy meat

Listen, I get that many people love barbecue sauce. I too enjoy it, in moderation. I also prefer to have the option to consume it by having it served on the side instead of ladled on top of my barbecue. After weeks of sauce-free photos featuring immodest proteins getting directed at me, I was surprised to find my sliced turkey and brisket swimming in the stuff. After a bit of digging I retrieved a nice slice of brisket untainted by the liquid smoke-laced condiment. It was good…exceptionally good, in fact. Enough to warrant a return trip indeed, but there were other meats to evaluate as well.

4Ts BBQ 04

Baby back ribs and fries

Not so long ago 4T’s served both spare ribs and baby backs. The spare ribs are now gone from the menu. As owner and pitmaster Mike Thomas explained, there just wasn’t enough demand for two types of ribs, and he preferred to smoke the baby backs. He also said they hold better and don’t dry out as much as the spare ribs. Before these baby backs are finished, the racks are coated with a sweet tomato-based glaze. There’s not too much of it to mask the black pepper rub, but any semblance of bark was gone. The flavor and texture of the meat was more what I’ve come to expect from a good smoked pork loin. The meat was taut, but not tough, and the smokiness was faint.

A heaping pile of fries that comes with the rib basket was crisp and hot, but after a few bites the sugary rub used to season them just became overwhelming. Pinto beans and cole slaw would be a good substitute, or just ask them to skip the fry seasoning altogether.

4Ts BBQ 05

Smoked half chicken

Minus that one great bite of sauceless brisket, the half chicken was the star of the first visit. The meat was moist, the skin crispy, and the next day’s leftover smoked chicken salad was fantastic.

A few weeks later I returned. This time I enjoyed lunch at one of the few tables inside the small dining room. It was Friday so burnt ends were the special. At 11:30 they were already gone, so get there early if you want a taste. I’d say skip the hassle and just order the excellent fatty brisket which they have every day that they’re open.

4Ts BBQ 08

Sliced brisket, no sauce

Thankfully, on this second trip the meat came without sauce. Mike Thomas came out to deliver my plate from the kitchen and said he was a bit embarrassed about serving his meat with sauce on top on my last visit. He has since made  sauce-on-the-side a 4T’s policy. That’s good news for lovers of peppery brisket bark. These slices from both the point and the flat were well seasoned, smoky, and picture perfect. The lean side was as moist as you could hope for, and the fatty side was nicely rendered with an admirable pull-apart tenderness. This was great brisket.

A plate of smoked turkey, chopped brisket, and pulled pork wasn’t bad either. It was hard to pick a favorite, but the pulled pork was about as good as you can get. There was plenty of crust in the mix of moist, smoky chunks. A bad bite couldn’t be found. If you prefer white meat, then this turkey will keep you satiated. The juicy slices might even be enough to get my wife to come along next time.

4Ts BBQ 07

Chopped brisket, smoked turkey, and pulled pork

It was hard to choose a dessert, so I tried them both. I quickly abandoned the banana pudding that started from a boxed mix and went headlong into the pecan pie. Instead of a dazzling array of whole pecans, this one is topped with a crisp layer of chopped pecans. It might not be as pretty, but the nice chewiness is a welcome companion to the sweet layer beneath. If you have room after all the meat, it’s worth the splurge.

4Ts BBQ 10

4-T’s pecan pie

Finding great barbecue at an otherwise unknown barbecue joint anywhere in the state is a satisfying feeling, but finding it close to home is all the better. With all the great barbecue coming to Dallas in recent years you don’t have to leave the city to eat well, but 4T’s is reason enough to get out of town. The brisket is not only worth the trip, it also worth asking for that sauce on the side, just to make sure.

Comments

  • anon

    Great review and I can’t wait to try 4T’s. By the way, you could use an editor on this. Most errors above are pretty innocuous but when talking about the pecan pie and saying “it’s worst the splurge”, I don’t think your intended meaning is conveyed.

  • Chris Crowe

    Now I like this BBQ flavor and meats. I tried the ribs. Very juicy and sweet . Peppery flavor – I am going back for more. Nice folks great clean restaurant.