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Dining Guide

Big Al’s Smokehouse Barbecue

For the first 39-1/2 years they were open, Big Al’s Smokehouse Barbecue had been cooking their briskets completely untrimmed, then cutting the fat and crust off before serving. Now they trim off all but a thin layer of fat, then leave it all on when the meat is sliced, leaving the meat much more moist and perfectly tender. If you prefer your barbecue in a sandwich, you can order brisket trimmings cut finely into what resembles a smokier and more intense version of a sloppy joe. They also offer freshly chopped brisket, which provides the distinct bits of fat and slightly chewy bark that makes for a great bite of chopped beef. You’ve got to expect a few hiccups when a joint decides to change things up this late in life, but their charge toward excellence is admirable. Once they get their brisket consistency down, Big Al’s could be one of the better joints in the state.

City: Dallas

Cuisine:

Method: Wood-fired rotisserie with hickory

Pitmaster: Pedro Garcia

Price: $

Rating: ★★★

Address: 3317 Inwood Rd, Dallas, TX, 75235

Hours: M-Sat 11-9

Phone: (214) 350-2649

Website: www.bigalsbbq.com

Year Opened: 1973

Last updated: November 11, 2013

Reviews

  • Steven Bodiford

    I hate to play the part of the grammar, spelling police, but you need a new proofreader!!!

    • Daniel Vaughn

      Somehow, I don’t think you really hate to play the part. If TXMO paid for a proofreader to begin with, I might consider a replacement.

      • Steven Bodiford

        Just messin’ with you. Sorry about the Audi, hope you’re ok. Surely the magazine of Texas has enough in the budget for an R8! There is a Boom going on…