Back Home BBQ
With a drive-thru and value pricing, Back Home BBQ set up to siphon off business from other quick service options. Then again, there’s nothing wrong with a family friendly joint serving brisket that’s better than it needs to be for the price. While it could use a little salt, the sliced brisket is juicy, smoky, and exhibit exemplary tenderness. The same can be said for the chopped beef sandwiches, which are remarkably good. They’re built with a foundation of chopped fatty brisket, which is then fully covered by a cascade of chopped lean bits. Each bite provides a little of each, so not a drop of the achingly sweet sauce is needed to keep the sandwich moist. Of the many sides, the crisp fries and sweet beans are enjoyable, as are the simple yet satisfying greens. For dessert, try the fluffy banana pudding with crushed wafers. It is a crowd pleaser.
Method: Oak in a wood-fired cabinet smoker
Pitmaster: Carl Anderson
Just a few months after opening in early 2015, Dallas’s Back Home BBQ pulled a barbecue mulligan: They shut it down. The already renovated Chinese restaurant got re-renovated. A new patio and sign were installed, and the menu was overhauled. When it reopened last November, pitmaster Carl Anderson began cooking with oak in a J&R smoker …