On an eating pilgrimage to Austin, a Californian meets Aaron Franklin and the Posse, and tastes 'the love' of Texas BBQ

Steven Hecht visits with La Barbecue pitmaster Dylan Taylor, 21, who was trained by the legendary John Lewis. (Photo ©Tom Fox)

Posse Note: During our barbecue tour of Central Texas last weekend, we met Steven Hecht, born in Texas who now lives in California. He said that he's a regular reader of this blog and he used it to plan his Texas BBQ tour. Of course, after learning that, we asked him to write about his experience. Here is his story:

I just returned from my first BBQ Pilgrimage to Austin, Texas and it was a life-changing experience.

My name is Steven Hecht and I was born in Dallas.  Though my family moved to California when I was 13, the love for barbecue has forever coursed through my Texan blood.  I had returned many times to Dallas to visit family and eaten “chain prepared” BBQ, but what my BBQ-lovin’ friend Steve Barnes and I found on our road trip was a nirvana of indescribable tastes, smokey scented air that made our mouths water, and new friendships with fellow BBQ lovers from all over the USA.

Steve Barnes at Snow's BBQ. (Photo ©Steven Hecht)

Steve had been pestering me for years to take a sojourn to Texas barbecue country.  We had sampled any and all southern California barbecue joints through the years. Of course, my backyard ‘cues were the best of all!  When I learned my in-laws were coming cross country for a week-long visit, the opportunity suddenly revealed itself.

We arrived on a Thursday late afternoon and from the airport car rental spot we called ahead to Louie Mueller Barbecue in Taylor to get the status on what barbecue was still available.  Disappointed but not unexpectedly we learned that the prized beef ribs were long gone and what was left was rapidly dwindling.  Undeterred, we made a beeline over to La Barbecue.  With our hunger rapidly increasing we were dismayed to find only pulled pork and turkey remaining as the sun was beginning to set.

We had organized our dining destinations and timing using the Texas BBQ Posse's blog.  I had spent many hours reading Gary Jacobson’s stories reveling about the great times he, Chris Wilkins and the whole Posse had on their Texas barbecue road trips and utilized their advice on timing, days, wait lines, etc.

With no backup to our backup plan we figured that Salt Lick would still have plenty of food.  We made the pleasant drive east of Austin on the country roads as the sun set and our stomachs rumbled.  We were quickly seated and ordered the beef rib, pork ribs, sausage, and brisket.  We were so hungry and this being our first taste of “real” Texas BBQ we were satisfied with tasty beef rib, the rural setting, and the blazing rotund BBQ pit.  Even though the brisket was chewy we were satisfied to having crossed off a fallen BBQ star and were ready for sleep, as an early Friday morning line at Franklin Barbecue awaited us.

Aaron Franklin with Steven Hecht.
(Photo ©Steven Hecht)

The hotel alarm sounded at 6:30 a.m. and we were pulling into the Franklin parking lot at 7:20 a.m. There were nine hardy souls ahead of us and we huddled in against the just above-freezing cold and the biting wind.  After Steve made a quick walk to a place behind the parking lot for some coffee and hot chocolate we started to settle in and get acquainted with the barbecue lovers ahead of and behind us.

Around 9 o’clock a Franklin employee brought out some of their folding chairs and a much appreciated heat lamp.  The restaurant doors were unlocked, the bathroom was available, and the feeling was slowly returning to my hands as a small, ever changing group warmed themselves surrounding the heat lamp.  Spirits were picking up and the smoke wafting through the air was ratcheting up our anticipation.

Steve rejoined me at the heat lamp and showed off his selfie with Aaron Franklin!  The man, the myth, the legend!  The proprietor and leader of the Austin, Texas barbecue renaissance was leaning on the counter talking to his meat cutter as they were preparing the day’s preorders.  I got my own selfie with Aaron, who was smiling, gracious and as nice as could be.

We met people from New York, New Jersey, Ohio, Minnesota, Kentucky, North Carolina, and California.  There was even Eddie from Austin who took his birthday off from work to spend four hours in line to eat Franklin barbecue.  He was a great source of knowledge about all the region’s BBQ restaurants and we enjoyed his experienced opinions.  Tip: One easy way to start up a conversation with anyone in Austin is to ask them about their favorite BBQ places.

Working the pits at Snow's BBQ on a cold Saturday morning. (Photo ©Tom Fox)

When Aaron Franklin opened the screen door to let the line move inside we were thrilled.  We ordered brisket, pork ribs and sausage.  As we had three days and four BBQ tastings planned, we figured that a half pound of each would be about right.  But, when the oakwood fired smoke hits your nostrils and you see the shiny sauce reflecting off the ribs and juices pouring out of freshly cut brisket, well, you’ll know what to do!  We ordered a pound of brisket and ribs each and four links of sausage.

Line mate Eddie joined us at our table and we chowed down.  The brisket had a great bark and was so tender and juicy.  So good!  The ribs were fall of the bone and the best I have ever had.  The sausage was real good but not to Steve’s tastes.  As we ate and licked our fingers, line mates who were waiting to order looked on with anticipation.  Franklin was the bomb!

Well, it was about noon and we were stuffed, tired and what do visitors do in Austin after that?  Nap.  LOL.  Then drink.  We were staying at the Westin on E. 6th St. and had a good time that night.  Snow’s Barbecue in Lexington, Texas was awaiting us and we set the alarm for 6:30 a.m.

Saturday morning is the only time you will find Tootsie Tomanetz shoveling hot coals into her barbecue pits at Snow’s.  The Texas BBQ Posse has praised Snow’s.  In one blog post, six Posse members rated their personal top-five picks in the state and Snow’s was at the top on three of the lists.  A must-eat, only an hour east of Austin.

The line at 8am at Snow's BBQ in Lexington. (Photo ©Steven Hecht)

Just about a quarter before 8:00 a.m. we pulled up to Snow’s and were about twentieth in the mist-filled morning line.  As we waited, the wonderful smell of smoked meat filled the air.  About 45 minutes later we were ordering at the counter.  This time we intended to stick to our original plan of half a pound of brisket, ribs and sausage.  No.  Once again our senses were overwhelmed by the sights and smells.  One pound of brisket and ribs each and 5 sausage links (these looked a bit smaller than Franklin’s.)

We couldn't believe how good it was.  We whispered conspiratorially, “This brisket is more tender than Franklin’s.” It literally fell apart in our hands before we could lift it to our mouths.  Dripping with juices.  The ribs were sensational, not quite quite as good as Franklin, maybe, but certainly right up there.  The regular and jalapeño sausage links were good but I didn’t finish mine as I gorged on the brisket and ribs.

Snow’s brisket has less bark than Franklin’s.  I prefer the heavier bark.  After finishing I approached Tootsie and owner Kerry Bexley to thank and compliment them.  I asked Kerry how he cooks his brisket and he told me that it cooks about 8-10 hours and that they wrap it in aluminum foil the last few hours to increase the juiciness. That foil wrap is why the bark is less than at Franklin, he explained. Franklin uses butcher paper.

“Look out, now”, Kerry said as Tootsie carried a shovel full of hot coals to keep her chickens smoking.

As Steve and I took some photos we met a group of five or six guys from Chicago.  Like us, they had pre-printed their own T-shirts for the special pilgrimage.  I didn’t think anyone could be as nutty as we were.  They informed us they were going to another four joints that day, had planned on hitting about 15 in all on their trip and invited us to tag along.  It sounded real fun but our bellies were full again and we started back toward Austin.  But, they had planted a seed in my mind.

As Steve drove and I tilted back the seat in our rental car I mentioned that these Chicago guys were following the guidelines that the Texas BBQ Posse recommends.  Eat small and hit a lot of places. That wasn’t my style. I don’t have that kind of self control.  But I suggested that we head over to La Barbecue and finish this road trip with one more experience for comparison’s sake.  He agreed and I closed my eyes.

Patrons enjoy a sunny afternoon as they dine at La Barbecue in Austin. (Photo ©Tom Fox)

I woke up as we exited Cesar Chavez Boulevard back in Austin a few minutes from La Barbecue. We parked and got in what seemed to be a relatively short line. We were in luck! In front of us was Greg with a cooler full of IPA’s and a 40-year history of local barbecue stories to share. He imparted some new knowledge and reinforced some old talk we had heard about what we were calling the Austin, Texas BBQ family tree.

Lockhart, Texas is regaled for being the origin of Texas barbecue, but Austin is now the showplace, thanks in part to descendants of Louie Mueller. Two of his grandchildren run joints in Austin. John Mueller has John Mueller Meat Co. (Aaron Franklin once worked for John) and LeAnn Mueller owns La Barbecue.  The LA stands for LeAnn.

Our wait was about 90 minutes before we ordered. Greg’s old high school friend and La Barbecue regular Larry joined in with his daughter, son-in-law, and other friends.  Up ahead a group of young women joined in and Steve whispered that he wished La Barbecue observed Franklin’s Manifesto about cautioning people in line not to let in too many “joiners.” But, the IPA’s were flowing, we were still full from Snow’s and they were so nice and friendly we really didn’t mind at all.

As we got close to the ordering window we recognized from Snow’s earlier that morning a character with a blue knit cap tilted on his head and a Berkeley sweatshirt.  Steve talked with him and he told us he was Bruce Tomaso and he was with the The Dallas Morning News.  I instantly perked up and excitedly asked him if he knew Gary Jacobson (co-founder along with Chris Wilkins of this blog).  He answered, “Sure, he is right back in line”.

I was so pumped up to learn that the Texas BBQ Posse was HERE. We had read their blog and everything we were doing was because of their stories and now they were actually at La Barbecue. I went back to introduce myself and thank him profusely for all of their stories and insight.

La Barbecue pitmaster Dylan Taylor with Steven Hecht.
(Photo ©Steven Hecht)

Gary smiled and seemed almost as happy as I was to meet. He brightened even more when Chris told him I had offered to order their food for their small group to save them two hours more of waiting in the growing line.  We were best friends now!!  Meeting Gary, Chris, and the rest of the Posse was the highlight of my trip.  Chris gathered up the order and we jumped back into our spot near the window. Hey, everyone else had joiners.

This time Steve and I had to curtail our portions and just had a few ribs, brisket and sausage.  The brisket was the best tasting of the whole trip.  So juicy and buttery and amazing!  The ribs and sausage were super but we were stuffed.  I was dismayed that we didn’t order the renowned beef rib but at 1.5 pounds we had to say no.

I went into the La Barbecue smoker where 21 year old Dylan Taylor was tending to the brisket.  He was so friendly and so level headed and grounded for a young guy.  Just two years ago he had been delivering pizza.  He told me he cooks the brisket at 250 degrees for 16 hours and wraps them in butcher paper about the last quarter of the cooking time.  I could taste the love and time he puts into his cooking.

We spoke and I recounted our trip: Salt Lick,  Franklin, Snow’s…Miss Tootsie isn’t a spring chicken anymore.  Aaron’s fame, fortune and the pressure it takes to run that kind of operation where people wait four hours in line can’t last forever.

I imparted my vision on Dylan:  La Barbecue was the future of Texas BBQ.  Their brisket was the best tasting, now.  They have a promising future ahead.  Good luck to them!

As our trip was ending, I looked back at all the great memories we had. The outstanding food, the smokey joints, the lines.  But, the best part was the people.  The like-minded folks who all shared a love and passion for great BBQ.  That was the uniting tie that bound us all.  From Aaron to Tootsie and Kerry, to LeAnn and Dylan, to Gary and Chris and the rest of the Posse, to Eddie and Greg and Larry, to Steve and I.  We love barbecue and good barbecue means good times and good friends!!

I will be back to Austin for BBQ Road Trip II.  After all, there is still that beef rib at La Barbecue I must try.

Steve Barnes, left, with Steven Hecht at Snow's BBQ. (Photo ©Steven Hecht)

An authentic BBQ experience at Billy's Oak Acres in Fort Worth

Lunch is served at Biily's Oak Acres BBQ: Sausage, bologna, brisket, pulled pork, hot links and pork ribs. (Photo ©Daniel Goncalves/Fotobis.com)

On an almost perfect autumn Saturday, there were so many possibilities for fun in North Texas.

-The State Fair.

-Big-time college football with UT at TCU and Baylor against Texas Tech in Arlington.

-The Rangers' pursuit of the American League West title.

-Smoked Dallas, the barbecue and live music event.

The Posse, of course, chose barbecue. But not the Dallas affair, which offered VIP tickets for $90 apiece. For us, the terms "VIP" and "BBQ" just don't go together.

Instead, we drove about 45 miles to Billy's Oak Acres BBQ on the West side of Fort Worth.

With fighter jets from the nearby Naval Air Station periodically roaring overhead, this was an authentic barbecue experience. Hand-lettered signs. Well-worn buildings. A 6-decade old brick pit.

"If you're going to make it in barbecue, you need to keep your overhead low," said pitmaster and owner Billy Woodrich, 46, who opened his joint a couple years ago.

Brisket at Billy's features a great bark.(Photo ©Daniel Goncalves/Fotobis.com)

You also need to serve good smoked meat.

"The bark on the brisket is like a meal itself," said Posse co-founder Chris Wilkins.

Phil Lamb called a crusty piece of pulled pork, a "barbecue potato chip."

The pork ribs, perfectly cooked, got our vote as the best meat of the day.

"I like a little sweet in the rub and he's got them just right," said Jim Rossman.

Woodrich, a former bounty hunter, cooks with pecan wood. He also served us smoked bologna and a commercial sausage. All of the meats had a nice, gentle smoke flavor, nothing overpowering.

"This is our kind of place," Wilkins said.

Last year, Billy's joint lost out to the Baby Back Shak in Dallas in an episode of Spike's Hungry Investors. The investors praised Woodrich's food, but not his kitchen logistics. They liked the potential of the Shak better.

But Woodrich still hopes to grow. He said he plans to open a place later this year near Angelo's in Fort Worth.

Billy's Oak Acres BBQ, 1700 N Las Vegas Trail, Fort Worth, 817-367-2200. Open Tues-Sat 11am-8pm, Sun 11am-3pm. http://www.billysoakacresbbq.com

Pitmaster Billy Woodrich serves up a lunch feast for the Posse. (Photo ©Daniel Goncalves/Fotobis.com)

Pitmaster Billy Woodrich shows his 1950's era brick pit to Jim Rossman. (Photo ©Daniel Goncalves/Fotobis.com)

Billy's Oak Acres BBQ is located just off Interstate 820 in northwest Fort Worth. (Photo ©Chris Wilkins/Texas BBQ Posse) 

Check out the map of the Texas BBQ Posse's favorite joints

Since 2009, the Texas BBQ Posse has logged over 7,000 miles visiting joints around the state. In early 2010, group member Gary Barber set up an interactive Google map to chart our favorite BBQ joints around the state. Dozens of BBQ tours have followed since then.

This map shows the places we'd visit again, an unofficial Texas BBQ Posse "stamp of approval." You can click here to access our Google map of Texas BBQ Posse stops. Enjoy the blue highways of Texas BBQ and follow the smoke!

How to plan the perfect Texas BBQ tour

Pecan Lodge in Dallas is a don't miss stop on any DFW BBQ tour. (Photo ©Chris Wilkins/Texas BBQ Posse)

The Posse is approaching its sixth anniversary of driving the cities, towns and backroads of Texas in search of great barbecue. Inspired by Texas Monthly magazine's 2008 list of the Best BBQ joints in Texas, our original group of six hit the road in early November 2009.

Six years later, we've made dozens of trips around the state, sharing our stories on this blog and in The Dallas Morning News. Here are a few things we've learned along the way.

1. Do your research: There's no substitute for good planning when it comes to barbecue tours. You have access to plenty of good information on the internet. Find a couple of sites you trust and go from there. When we began in 2009, the go-to source was Daniel Vaughn's Full Custom Gospel BBQ blog, but it's been inactive for several years since he became barbecue editor for Texas Monthly. However, Daniel writes for and maintains the magazine's current website for all things Texas BBQ.

I usually avoid using Yelp or Google reviews as a guide, the feedback rarely comes from people who really know barbecue, IE: "Dickey's brisket is great!" (You get the idea.) Another favorite of ours is Don O's Texas BBQ blog. Don and his friend Scott really know their BBQ and blanket the state looking for the next great joint. You can also check out our interactive Google map of the Posse's favorite Texas BBQ joints. A list of some of our favorite barbecue tours also appears on the right side of the Posse blog.

2. Pace yourself: It took us a year or two to really figure this one out, but it's crucial to having a successful tour.  You may be eating some of the greatest brisket in the world for breakfast at Snow's BBQ, but you have three or four more stops during the day. It takes practice, but limit yourself to a snack, not a full meal.

We usually eat a bite or two of brisket, sausage and turkey/chicken, along with a rib at each stop. Of course you will order more than a few bites, but that's where the cooler and ice in your trunk come in for. Take some home. And when you get there, you'll the most popular person in the dining room as your family and friends relive your tour, digging into the best barbecue they've ever eaten.

The Posse digs in at Louie Mueller Barbecue on our first tour in Nov. 2009. (Gary Barber/Texas BBQ Posse)

3. Group size matters:  Our tour groups have varied from four to more than 20 participants. Since the Posse usually travels with more than a few photographers, writers and videographers, we found the large groups pretty much overwhelmed some small BBQ joints.

We've found the perfect size to be around eight, so you can travel in a couple of cars and order pretty quickly. With eight folks, you also get a lot of BBQ opinion and debate going at the table. That's a big part of the fun on a barbecue tour.

4. Don't be bashful: The Texas BBQ community consists of some of the greatest people you'll ever meet. Strike up a conversation with the owner and/or pitmaster and you might just end up in the pit room talking BBQ secrets. Don't be pushy if the line is out the door though, these folks have to make hay while the grass is growing.

4. Find diversions along the way: It may be tempting, but you can't eat barbecue non-stop. (See above: No. 2. Pace yourself.) Texas is full of cool things to see along the way, so keep your eyes open for great diversions as you plan your tour.

Does your tour include a stop at the legendary Leon’s World Finest In & Out Bar-B-Que House in Galveston? Follow your visit with a Gulf of Mexico beach break to burn those barbecue calories. Stopping at Posse favorite Kirby's Barbeque in Mexia? Your next stop could be nearby at historic Fort Parker, where the legend of Comanche chief Quanah Parker began.

We've also been known to pack a set of horseshoes and a few chilled beverages, stopping at a local park for a recreation break between BBQ joints. Anything to get you ready to eat at the next tour stop.

5. Follow the smoke:  Keep your eyes open for unexpected stops along the way. Some of our most memorable stops have been the unforeseen ones, when someone saw a pit bellowing smoke and we pulled over, usually making new friends along the way. Meeting the citizens of the great BBQ nation of Texas will never grow old.

Snow's BBQ pit boss Tootsie Tomanetz tends the pits as the sun rises over Lexington. (Photo ©Chris Wilkins/Texas BBQ Posse)

The Posse began its first anniversary tour at the original Franklin Barbecue in Austin in 2010.

Cattleack Barbecue's Todd David reveals his secrets for great pastrami -- some of his secrets anyway

Cattleack BBQ pitmaster/owner Todd David works the cutting board. (Photo ©Chris Wilkins/Texas BBQ Posse)

After eating at Cattleack Barbecue last Saturday, the Posse declared the Dallas joint the equal of any in town. We especially loved the pastrami. Salty with a hint of sweet, the taste pleasantly lingered long after swallowing.

During an email exchange this week, I asked pit master Todd David for more details about how he prepared his pastrami. Here, in edited form, are his comments:

"I have made pastrami a few times in the past in all my experimenting but never for the public. While my experience with eating great pastrami comes from my growing up in St. Louis as well as many trips to New York, I have always made mine to have a Texas familiarity.

"The meats used were whole briskets and whole beef bellies.

"They went through an extensive brining process along with salt, sugar, and spices.

"After the brine, we rinsed the meat, dried it and then applied a dry rub.

"The meats were then smoked just like our regular briskets, wrapped in butcher paper and rested. They were never steamed because I have never done that except on crab legs. I know they do that in New York but I like how we smoke meat in Texas and have always done it that way.

"The only thing we did for the first time this go around was the beef belly. I have always used only brisket in the past."

We asked David for a more details about his recipe, particulary whether he used allspice, which a friend said she detected. David replied:

"While I do keep our recipes private, I can give you a pretty good feel what we do.

Smoked brisket pastrami at Cattleack BBQ. (Photo©Jim Rossman/Texas BBQ Posse)

"It's very typical pickling/brining spices and yes allspice is one of them but I don’t think that is where she is tasting it.

"In addition to standard brining spices (red pepper, allspice, bay leaves, mustard seed, and so on) we add standard aromatics (garlic, onion, celery, carrots, and so on).

"Nothing is unusual. I do not try to be different or unique since most folks know what they like and too much variance brings too much social media criticism.

"My focus is about doing our best or as we say 'Branded the Best.' When we put our brand on it, we want folks to know it is our best at that time.

"O.K., back to the brine. It is brought up to a boil so salt, sugar, etc., can dissolve. Shocked with ice if I am in a hurry or just cooled.

"Once cooled we add our meat. It must be completely submerged and weight added to keep it that way. We keep it in the walk-in for at least a couple of weeks. We visit with it everyday, making sure everyone is happy, and move the pieces around so they do not get bored in the same position.

"After that hiatus, they are bathed to allow surface removal of all that we can. They are now corned beef.

"They are then dried well and ready for their rub down. While I won’t go through the entire mix, its primarily black pepper, coriander, and juniper berries. Again the standard pastrami rub. Nothing is out of the normal.

"After they rest with their rub they are smoked just like our briskets but not quite as long.

"I have not done pastrami enough to vary items to tell you where the different tastes come from. I feel the initial taste is the rub and the long-term taste is the meat and brining combined."

Cattleack BBQ, 13628 Gamma Road, Dallas, 972-499-0999. Open: Thurs & Fri 10:30am-2pm. Website: www.cattleackbbq.com

Pastrami, brisket & pulled pork at Cattleack BBQ. (Photo ©Bryan Gooding/Texas BBQ Posse)

'Nobody better' in Dallas than Cattleack Barbecue

Lunch sampling of brisket, pulled pork, beer bacon beef sausage & brisket pastrami at Cattleack BBQ. (Photo ©Chris Wilkins/Texas BBQ Posse)

There may be some prophets of smoked meat, but too bad there aren't more poets.

The Posse could have used one last Saturday because the smoked pastrami that Todd David served at Cattleack Barbecue deserved an ode, if not a sonnet.

"That's the barbecue gauntlet right there," Posse member Bryan Gooding said of the pastrami. "Everybody else is going to have to figure out how to do it."

Sliced from the lean end, the meat glistened on the tray. Salty with a hint of sweet, the taste lingered pleasantly long after swallowing.

Cattleack, located on Gamma Road not far from the Dallas Galleria, is usually open only Thursdays and Fridays for lunch. But David has been staging some special Saturdays lately.

This past Saturday was particularly special. In addition to the pastrami, David served whole hog, as well as brisket, sausage and smoked bologna.

Pitmaster Todd David points out the Saturday menu for diners.

Posse members started going to Cattleack right after it opened two years ago. Jim Rossman, in fact, might have been the first blogger to review the joint.

"The beef was perfectly cooked and the fat had rendered into that silky-salty state that we’re all searching for," he wrote in May 2013. "This was really good brisket."

Since then, we've been back many times, particularly Rossman, who says he eats at Cattleack about three times a month.

"There's nobody better in town," Rossman said of David. "He's all around, too. Not just brisket and ribs. He's always willing to experiment."

He got no argument Saturday from the three other Posse members in attendance. We loved the pastrami, the brisket, the pork and the sausage.

Notice the wording: "Nobody better." That means the Posse is putting Cattleack in the same category as Pecan Lodge, ranked among the top joints in the state by Texas Monthly.

That's elite company.

Initially, Cattleack was open one day a week for take-out lunches. Now, it's normally open two days, with eat-in seating. David and his wife, Misty, also run a catering business.

Made from brisket, pastrami is cured in brine, rubbed with spices and smoked. It's very popular in New York-style delis.

"I've never heard about it in a barbecue place," Posse co-founder Chris Wilkins said.

I liked the pastrami so much that I ordered a pound to go. We ate some -- re-heated -- with dinner Saturday night and I made a cold pastrami sandwich, with a slice of raw onion, for lunch on Sunday.

Best sandwich I've had in a long, long time. Can't say that about cold brisket.

Cattleack BBQ, 13628 Gamma Road, Dallas, 972-499-0999. Open: Thurs & Fri 10:30am-2pm. Website: www.cattleackbbq.com

Todd David works the cutting board on a busy Saturday at Cattleack BBQ. (Photo ©Chris Wilkins/Texas BBQ Posse)

Brisket and two kinds of brisket pastrami, fatty & lean, sit on the Cattleack cutting board. (Photo ©Chris Wilkins/Texas BBQ Posse)

Pitmaster/owner Todd David also smoked a whole hog for the Saturday special occasion. (Photo ©Chris Wilkins/Texas BBQ Posse)

Cattleack BBQ, 13628 Gamma Rd. in Addison. (Photo ©Chris Wilkins/Texas BBQ Posse)