The Slow Bone Barbeque

2234 Irving Blvd.
Dallas, TX 75207

Phone: (214) 377-7727
Hours: Daily 11-3 (or sold out)
Twitter: @TheSlowBone
Facebook: www.facebook.com/TheSlowBone

Opened 2013
Method Wood-fired rotisserie smoker

TMBBQ Rating: 3.75

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

July 2, 2013

“You can master this process fairly quickly.” This was the quote from Slow Bone owner Jack Perkins a few months before he opened his first barbecue joint in April of this year. Perkins has been a force in the Dallas dining scene since his much heralded burger joint, Maple & Motor, opened in 2009. The Slow Bone is his first foray into smoked meats, unless you count Meat Fight. Jack was a contestant in the local barbecue competition last year before he went pro. I was a judge and his brisket was the best of the entries from three barbecue amateurs, but the barbecue business is a whole different game from a one day competition. When the restaurant was announced Jack also promised to never close early (the original closing hour was 7:00pm every day), to never run out of meat, and to never serve day-old smoked meat. I think anyone running a barbecue joint read that and knew at least one of those would give eventually.

Slow Bone building

After a bit of a delay, the joint opened on April 16th. A day later the Oyler rotisserie smoker named Miss Jessie foundered and they had to close for the day for repairs. I was in line the next day for the first look when the credit card machine went down. It was off to a rocky start, but the meat showed promise. The ribs were a bit tough and the brisket under-seasoned, but it was just the third day. I got a good laugh when I returned last week. There was a new sign on the door with updated hours. Like I said – something had to give.

Slow Bone sign

Jack was working the line when my wife and I walked in. Jack and I know each other, so I gave him a bit of ribbing about the change in attitude about selling out of meat. I half expected it given the joint’s Facebook timeline. Within a couple weeks of opening, whole briskets were advertised at rock bottom prices as closing time neared. Days later, you could get a day-old rack of ribs on the cheap. A month into it they were already closing early. Even with the light-hearted joking, Jack’s response was the same mantra he has maintained since he first started talking about a barbecue joint. The primary goal was high quality meat, and the change in hours was required to meet that goal consistently. I can appreciate that. More important was the brisket in front of me. It was covered in a substantial bark and jiggled nicely on the board. This was looking to be a good meal.

Slow Bone brisket

By the time we got to the table we had more than half the menu on our two cafeteria trays. In addition to more than a half dozen meats, there is a large variety of sides available. Some are familiar like slaw, beans, mac & cheese, and fried okra, but they tread on some unfamiliar territory as well. Cauliflower and brussel sprouts was a well cooked mix with just enough cheese to hold it together. A very good side of greens had plenty of bacon and a nice bitterness often missing when too much sugar is used. The mac & cheese was rich and was the only side my wife and I really fought over. Hushpuppies can sub in as your bread choice, but make sure to get the fried items when it’s busy. Both the okra and the hushpuppies can lose their crispness pretty quickly on the steam table when business is light. A welcome sight was the pea salad. The pop of the peas along with the diced egg and chunks of cheese make this one of my favorite barbecue sides, but I don’t find it often.

Slow Bone plate

The meats are all smoked over hickory, but the depth of smokiness varies considerably. A slice of pork loin stuffed with sausage was adequately seasoned and pleasantly moist, but it’s quick cooking time kept it from getting much smoke at all. A swipe through the thin and vinegar-heavy sauce livened it up. The texture on the ribs had improved greatly, but the cumin-laden rub was about all I could taste. Things improved quickly with the other proteins.

Slow Bone chicken

Slow Bone sausage

While the chicken breast as a tad dry, the dark meat was fantastic. The skin wasn’t exactly crispy, but you can bite cleanly through it. Every piece was nicely seasoned and adequately smoky. They get three sausages from Hudson Meats on South Congress in Austin. The cilantro sausage is one of those options made specifically for Slow Bone. The casing had a good snap to it and the coarsely ground meat had great flavor. The cilantro-averse should steer clear, because the herbal flavor is unmistakable. Now it was time for that good looking brisket. A bite from the fatty end was pull apart tender with plenty of well rendered fat throughout. The crust almost crackled it was so substantial. I like my meat smoky.This was just on the edge of being over smoked, but it had been reined in just in time. Thick slices from the lean end had a layer of good fat, but they were a good but drier than the fatty end. You’re given the option at the cutting board, and I’d go with the fatty on a return visit. Just get their early, because they may be sold out.

 

Comments

  • twinwillow

    Jeeze, word sure does spread fast! I went to Slow Bone today at 1:00 and to my amazement, there already was a sign on the door saying they were totally SOLD OUT of all BBQ!

    The (freebie) chicken gumbo I was given to soothe my anguish was delicious. But didn’t null or void my BBQ wants.

    Oh well, I guess we’ll have to put up with Pecan Lodge style lines out the door now.

    But as Arnold Schwarzenegger said, “I’ll be back”.

  • Keith LaFollett

    You can master this process pretty quickly??!! So why no Food on Monday? Why Bitter Brisket face 2 Saturdays ago?

  • Guy Griller

    Disappointingly tasteless, awful sauce. Odams still at the top of my list. This one is at the bottom. Perhaps fine BBQing takes a bit longer to master than throwing a wad of money against BWs old wall.