The lines are long (expect to wait at least an hour) at this young barbecue joint tucked inside the
Dallas Farmers’ Market—but the tender, perfectly smoked meats are worth the wait says Daniel Vaugh, barbecue editor of Texas Monthly. “They have incredible brisket and giant beef ribs,” he says. Watch for a brick-and-mortar outpost slated to open this spring—menu standbys like bacon-and-
chile-flecked mac and the “trough” meat-sampler, pictured here, are sure to make an appearance.