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.
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
In town for high school soccer. Had a fantastic lunch with friends. Brisket was great with nice char and plenty of smoky flavor. Sausage was some of the best I've had. Good flavor with just enough black pepper and cooked perfectly. Nice snap. Candied ribs were a treat. Great joint w great food.
mike_meehan @ KD’s Bar-B-Q, 2015-04-13 23:13:54
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.

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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.

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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.

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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.

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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

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