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The rest of Texas might disagree, but who cares? This is Big D, and in Dallas the greatest brisket can be found at Pecan Lodge. Barbecue has always been a humble affair, but pit masters who treat a great cut of brisket with respect and a good dose of smoke make cowboy chow a thing of beauty. That savory crust and intense flavor would be insulted if you dabbled in that tiny cup of tangy sauce. Save it for the smoky sausage with so much garlic that date night will be ruined for two days. Ribs and pulled pork don't stand out as brightly, but it's hard to shine while in the shadow of Dallas' bar-none best brisket.
Hundreds of people lined up this past Saturday inside Shed 2 of the Dallas Farmers Market, all in hopes of sinking their teeth into some of the best barbecue in the country at Pecan Lodge. I was there... More »
Barbecued brisket is a finicky son of a bitch. Cook it too fast and you'll be left with a dry, rubbery hunk of beef the size of your grandmother's purse. Cook it too long and you can end up with a pile of loose, stringy meat. Smoke a perfect... More »
The brisket is out of the butcher paper. Texas Monthly posted their latest top 50 barbecue restaurants list and both Pecan Lodge and Lockhart Smokehouse made this year's cut. A look at previous years ... More »
If you spent some quality time with The Dallas Morning News on your couch this Sunday, you likely stumbled upon the BBQ Posse's latest piece, which lists a group of journalists' favorite barbecue pla... More »
In the never-ending race to kick the fast food scene up infinite notches, Jack in the Box recently debuted their Hot Mess Burger ($3.99). Before we get a fingertip into this thing, let's put this out... More »
I only had an hour and a half on my parking meter, so I hoped that would be enough. I got to Pecan Lodge a little after 11:00, and just as I feared, the line was already around the corner. The long impending wait wasn't very exciting, but I was determined to get some barbecue. After an exhausting 45 minutes in line, it was finally my turn to order. They didn't have any burnt ends today, so I settled for a Two Meat Combo Plate: brisket and sausage with a side of "M-m-mac n' Cheese."
The mac and cheese had delicious bits of bacon crumbled on top that added a great crunch to an otherwise creamy side dish. It looked like there may have been some diced jalapeno mixed in, but I couldn't taste any heat from it, so I'm not entirely sure.
My plate came with two big slices of brisket, complete with glorious black edges staring at me. The first bite was probably some of the best brisket I've ever had, and I sincerely mean that. There was a good amount of salt, pepper, and other spices caked onto the crust, which made each bite extremely flavorful.
The sausage came as a small link, which I would guess was around 1/4 to 1/3 pound. The casings were a little weak and had almost no snap, but the strong flavor made up for it. On the downside, the sausage was a tad greasy, made all the more evident by the orange-ish puddle it left on my plate.
The brisket at Pecan Lodge is absolutely worth the wait, but next time I'll try to get there a little earlier.
Read my full review, complete with pictures:
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Hey, you two guys. You really want to win this election? I have one name to drop and she's a real momentum builder. Lurlene, Pecan Lodge's smoker, may not look that great -- she's caked with grease and smoke, and is maybe even rusting in a few spots -- but strap her to the back of your tour bus and let the great aroma of Texas barbecue leave a scented campaign trail in your wake. Adults will chase you through suburban neighborhoods for a mere taste of your brisket. Their children... More »
The rest of Texas might disagree, but who cares? This is Big D, and in Dallas the greatest brisket can be found at Pecan Lodge. Barbecue has always been a humble affair, but pit masters who treat a great cut of brisket with respect and a good dose of smoke make cowboy chow a thing of beauty. That savory crust and intense flavor would be insulted if you dabbled in that tiny cup of tangy sauce. Save it for the smoky sausage with so much garlic that date night will be ruined for two days. Ribs... More »
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