Big Al’s Smokehouse Barbecue

3317 Inwood Rd
Dallas, TX 75235

Phone: (214) 350-2649
Hours: M-Sat 11-9

Opened 1973
Pitmaster Pedro Garcia
Method Wood-fired rotisserie with hickory

TMBBQ Rating: 3.5


Comments from our joint finder app.
First time here. Brisket, pulled pork were excellent. Sausage was not flavored to my liking but it had a good snap and others may like it.
jeff hodges @ Pecan Lodge, 2015-04-18 19:21:51
Fantastic three meat with double brisket and thorn dale sausage and double corn casserole this place deserves a great spot on the list place is
doug_wallace @ Stiles Switch BBQ & Brew, 2015-04-17 23:37:51
Thought I would give it a try as mixed reviews. Well.....brisket is very chewy which is strange as it was moist. No smoke ring but peppered correctly. A bit salty as others have said. Sauce has good flavor and was needed but it is very vinegary best part of meal are sides. Mac and cheese and cole slaw spot on. Too bad. 2/5 for meat. 5/5 for sides.
Terry r @ Schoepf’s Old Time Pit Bar-B-Que, 2015-04-17 18:40:53
My favorites: pork rib, jalapeno sauage
Jeff Overton @ Opie’s Barbecue, 2015-04-17 17:11:21
Brisket brisket brisket
Craig Hutchinson @ La Barbecue, 2015-04-16 20:33:59
Three meat plate brisket hot link an polish sausage with deviled eggs great food
doug_wallace @ Mike Anderson’s BBQ, 2015-04-16 18:25:23
Had brisket, sausage and chicken. Disappointed they were out of ribs but I'll be back. Not the best BBQ I've ever had but the cold, cheap beer, people and general feel of this joint will make it a must-stop when I'm in the area. Hard to beat a train horn blowing through the windows, a $1 to-the-death pool game next to the bar and cheap, cold beer with hot, smoky brisket on a plate. Reminds me of high school...
Adam Murray @ Taylor Cafe, 2015-04-16 00:51:43
Stopped at The Spread Pit BBQ on my way from Midland to Killeen. Open outdoor pit and nice family dinning area. Quail Poppers! Quail in a pepper wrapped in bacon. Fantastic. Brisket was dry. Sausage was better than average.
mike_meehan @ , 2015-04-13 23:18:51
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Big Al's 08

November 12, 2013

Big Al’s Smokehouse Barbecue has been smoking meats in Dallas for forty years. I recently sat down with owner Al Plaskoff to discuss a little Dallas barbecue history, and to learn where Big Al’s fits into the local story. It’s quite a legacy. There aren’t many restaurants of any type that last forty years, let along a barbecue joint in Dallas. For the first 39-1/2 years of that lifespan they’d been cooking their briskets completely untrimmed, then cutting the fat and crust off before serving. All of that flavor went in the trash. Now they’re doing things differently. While we talked they brought out a beautiful plate of sliced brisket with a nice line of fat and a good bark. The meat was moist and perfectly tender. Now they trim off all but a thin layer of fat, then leave it all on when the meat is sliced. It was superb, but would it be that good during a normal lunch rush?

Big Al's 01

Big Al’s Brisket

I went back again on a Tuesday. That’s rib basket special day, and I almost ordered one instinctually. I’ve been eating the ribs here for years, but I never was a fan of the brisket. I was hoping that would change today. Pedro, who started at Big Al’s in 1979, has been cooking and slicing meat here for as long as I’ve been coming. He is the face that greets the customers as they make their way, red trays in hand, to the cutting block. He cut off three good looking ribs and a few less-than-promising slices of brisket. I added a scoop each of serviceable versions of potato salad and cole slaw.

Big Al's 03

Ribs and brisket on Visit #2

This brisket was better than what I was used to getting from Big Al’s in the past, but it wasn’t close to the great stuff I’d had just days earlier. Big Al walked by my table mid-meal. He looked at my plate, mumbled a few words and shook his head. He knew it wasn’t up to their new standard and promised to do better next time. The ribs, I assured him, were fantastic. They’re a bit on the thin side with a well-developed bark and sweet glaze. The meat comes off the bone in satisfying chunks, and all three bones were clean before I remembered the chopped beef sandwich.

Big Al’s offers two options for chopped beef. You can get it from a small warming drawer that’s next to the block. This is the brisket trimmings and leftover bits that are chopped finely then mixed with brisket drippings. It’s a smokier and more intense version of a sloppy joe with a warm, buttered, squishy bun. I liked the flavor, but I missed the textural variation that chopping meat on the block gives you.

Big Al's 02

Al’s choice for chopped beef

Luckily, Pedro is just as happy to chop brisket right there on the block for your sandwich. This version still had the intensity of smoke, but also distinct bits of fat and slightly chewy bark that makes for a great bite of chopped beef. That’s the way I’d order it again.

Big Al's 07

Chopped beef from the block

After two visits with big variations in brisket quality, I needed to go back for the tie-breaker. This time I asked for some thick fatty brisket slices. I added some smoked sausage that comes from the local Rudolph’s Market and a fat, fluffy baked potato; loaded.

Big Al's 04

The brisket was a big improvement over that last visit. The meat was tender, and the fat was rendered. The well-formed bark made for good smoky bites and plenty of fat left on each slice provided a silky texture. This was brisket worth coming back for.

Big Al's 05

Brisket from Visit #3

While I can’t guarantee which version of the brisket you’ll get, I do know their high side is very good. You’ve got to expect a few hiccups when a joint decides to change things up this late in life, but I admire their charge toward excellence. Once they get their brisket consistency down, Big Al’s could be one of the better joints in the state. Until then, make sure to get a few ribs with your order.



  • Steven Bodiford says:

    I hate to play the part of the grammar, spelling police, but you need a new proofreader!!!

    • Daniel Vaughn says:

      Somehow, I don’t think you really hate to play the part. If TXMO paid for a proofreader to begin with, I might consider a replacement.

      • Steven Bodiford says:

        Just messin’ with you. Sorry about the Audi, hope you’re ok. Surely the magazine of Texas has enough in the budget for an R8! There is a Boom going on…

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