Cattleack BBQ

13628 Gamma Road
Dallas, TX 75244

Phone: (972) 805-0999
Hours: Thursday & Friday 10:30 to sold out (2:00ish)
Website: cattleackbbq.com
Twitter: @Cattleackbbq
Facebook: www.facebook.com/CattleackBarbeque

Opened 2013
Pitmaster Todd David
Method Gas-fired Rotisserie with post oak and hickory

TMBBQ Rating: 4

TMBBQ Buzz

Comments from our joint finder app.
Pork ribs are the main attraction here and rightly so. Great bang for your buck as tons of meat and less bone; always a good thing. Brisket was good; sides solid. Friendly service and definitely a must visit spot in Houston.
Rahul Yaratha @ Virgie’s Bar-B-Que, 2014-10-18 19:52:59
Had a chopped with gravy disappointed after the good BBQ down the street
doug_wallace @ Jasper’s Bar-B-Que, 2014-10-18 14:16:27
Large combo brisket sausage and ring bologna with gravy fantastic !
doug_wallace @ Tony DeMaria’s Bar-B-Q, 2014-10-18 14:11:24
Great brisket and pork tenderloin
David Monasmith @ Lockhart Smokehouse, 2014-10-18 02:01:31
Combo plate chopped and ham disappointed with portion size and beans were sour again both meats were good though
doug_wallace @ Sammie’s Bar-B-Q, 2014-10-18 00:07:17
Going with the usual, moist brisket and ribs! Looking to it.
Wade Edington @ Gatlin’s BBQ, 2014-10-16 21:57:01
BBQ sandwich was good. Overall great place to stop between Dallas and Houston.
scott7 @ Woody’s Smokehouse, 2014-10-16 18:52:25
Cooked a brisket I brought home las time boiled it in the bag it was perfect just like getting one in line
doug_wallace @ Louie Mueller Barbecue, 2014-10-15 23:19:33
More Buzz →

Review

Cattleack1

November 19, 2013

Along Alpha Road you’ll pass a few furniture stores, a discount mattress outlet and a block or two of banal single-story retail buildings. When you turn north on Gamma Road you’ll think for sure that you’re in the wrong neighborhood, but look for the sidewalk signs advertising BBQ. There will likely be a line out the door that’s right beside the pig-shaped neon sign. That means it’s Friday at Cattleack BBQ. The husband and wife team of Todd and Misty David spend most of the week catering, but they’re open for lunch on Friday. Because they’re only open one days week, there’s no need to spend much on rent. That’s why they’re out here in North Dallas. If you’re a serious barbecue fan, you’ll be out here before long too.

Cattleack4

Brisket

Just inside the door is a cooler full of free beer. The walls are lined with photos of pit masters from all over the country. A chalkboard on the back wall displays the menu. I started with a half pound of everything – plus a beef rib which was about a pound and a half. There isn’t anywhere to eat on site, so I headed to a friend’s house. The first meat to emerge from the our takeout bag was the brisket, and it was a doozy. The black crust, the rosy smoke ring, and the tender line of fat made for beautiful lean slices. The meat was wonderfully smoky. The tenderness and moisture were exemplary, especially for lean brisket. That this came out of a Ole Hickory makes it more impressive. The fatty brisket was even better.

Cattleack2

Pork Ribs

The pork ribs had gathered more smoke than the brisket. It was on the verge of too much, but the overall flavor was still great. These St. Louis ribs were thick with moist meat that came nicely away from the bone.  It was easy to clean the bones. If only the lifeless pulled pork had borrowed some of the intense flavors in the ribs.

Cattleack turkey

Smoked turkey breast

A sausage link was just average without being offensive. This is a rare occasion where I’ll recommend the turkey instead. Thick slices of well seasoned breast meat were moist and plenty smoky. It was great, but it was all just a warm-up for the main event.

Cattleack5

Beef plate short rib

I love smoked beef short ribs. There isn’t a better meat for the smoker. They use plate short ribs at Cattleack which are extra large, and they have consistent fat distribution throughout. This calls for a long, low cooking time to allow it all to break down, and most pitmasters would seek to melt the fat out during that process. Instead, Todd David smoked these until the fat was tender enough to eat, and still intact.

Cattleack7

Beef rib cross-section

While the cross section looks as if it would be chewy, it is incomprehensibly velvety and melted on the tongue. If anything, all that fat that remained made it almost too rich…almost. I couldn’t stop eating although I found myself slicing it thinly with a sharp knife rather than tearing off chunks like I normally eat a beef rib. It would be good with either eating method, just make sure to get a beef rib when you visit.

Cattleack6

Q-T Pie

Todd isn’t the only cook. Misty found a great way to incorporate chopped beef into the menu. She mixes it with cheese and onions and folds it into a meat pie which they call a Q-T Pie. I understand if you want to fill up with meat on your first visit here, but make sure to get a Q-T Pie on your second trip. It’s a joint worth coming back to anyway, and it should be added to Dallas’s must-visit barbecue list. You’ll just have to wait until Friday.

Comments

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>