2013 Guide to Good Eats: Best Barbecue

If you love BBQ then you must try these lip-smacking good restaurants!
If you love BBQ then you must try these lip-smacking good restaurants!

By Steven Doyle

Pecan Lodge is open Thursday through Sunday until it runs out of meat. Some days this is earlier than others, but you can bet it is well before 3 p.m. Pecan Lodge serves up juicy smoked brisket, meaty spare ribs, pulled pork and house-made sausages. Try the fried chicken and the Hot Mess, which is a giant baked sweet potato filled with pulled pork and the rest of the pantry, 920 S. Harwood (Shed 2), Dallas.

Lockhart Smokehouse has roots that go back to the early days in Lockhart, Texas. Hill Country BBQ is by far the best example of Texas BBQ and that is what the pit-master sends out each day. Emphasis on nothing fancy, just delicious smoked meats that includes some of the best examples of ribs and brisket in the area. The sides are over-the-top, and include a formidable rib jam that is good for the take home, 400 W. Davis, Dallas.

Mike Anderson’s is of the old-school cafeteria-style barbecue houses. Chew on tender beef and pork, along with some  tasty ribs. Anderson makes his own sauce and often is found slicing meat at the head of the line. Bonus prize: Bacon-wrapped brisket stuffed jalapenos, 5410 Harry Hines, Dallas.

Off the Bone is the latest addition to the barbecue front in the Southside area of Dallas. Weekends find the rib shack open late nights, and for the hungry beast in you, try the all-you-can-eat rib option. These are the more expensive and tasty baby backs that you sing about, 1734 Lamar, Dallas.

Hard Eight is in Coppell and well worth the drive for the Dallas crowd who often is frightened of setting foot outside the loop. This place grabs awards for their hard smoke and deliciously tender meats and sides, 688 Freeport Pky., Coppell.

Meshack’s Bar-Be-Que Shack uses Texas pecan for the wood of choice and specializes in ribs and brisket. The brisket has a thick, black crust with a bright red smoke ring. The ribs are smoked through the rind, almost making them edible as well. Bring cash and a lawn chair. There’s no place to sit and they have no idea what a credit card looks like, 240 E. Ave B, Garland.