Pecan Lodge

Interview: Justin Fourton of Pecan Lodge

Justin Fourton Owner/Pitmaster: Pecan Lodge; opened in 2010 Age: 37 Smoker:  Steel smoker with an offset firebox Wood: Mesquite and Oak I called Justin Fourton on his day off to set up this interview. His voice mail was full. He is a man in demand, but is always generous with his time. I drove to his restaurant where an employee watching the smoking pits said he had just left. When we finally hooked up it…

beef_anatomy

BBQ Anatomy 101: Know Your Brisket

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been removed (Item No. 118 is just “Beef Brisket” and the bones remain intact), and the “deckle,” or the hard fat between the rib cage and…

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Pecan Lodge

Shed #2 at the Dallas Farmers Market is a vast, enclosed, and fully air-conditioned structure that essentially serves as a city-owned food court where up-and-coming restaurateurs crowd in to show off their skills. The unquestioned anchor tenant of this gastro-carnival is Pecan Lodge, a three-year-old barbecue joint producing what is the best smoked meat in North Texas. It’s easy to find because their counter is just inside the front door, and also because a line…

Pecan Lodge 2012

Pecan Lodge

You may have heard that this joint is getting a bit popular. While I may lament not being able to visit my go-to barbecue joint without braving a long line, I’m happy for the proprietors. Justin and Diane Fourton are friends in the barbecue world, and I’ve sought some bit of smoking advice from Justin on what were once biweekly visits. During those many visits I watched their menu evolve and sampled just about every…

Pecan Lodge BBQ is Back-553x369

Pecan Lodge

After a nearly two-month hiatus (that felt like years to some barbecue fanatics) Pecan Lodge is back up and running. Justin and Diane Fourton have a wide menu of Southern food favorites so they weren’t exactly closed, but there’s no doubt that a celebration was warranted. A banner exclaiming “BBQ is Back” was hoisted over the counter, and two new items were chalked up on the menu. While I was there to try the new…