Cowtown’s wunderkind smokehouse couple has doubled down on the success of their Near Southside barbecue joint, opening a much larger restaurant with a deck and a bar over in the River District. Lines are long at peak hours but move quickly to accommodate diners lusting after those legendary bacon burnt ends. The prime beef brisket, hefty beef rib, and Niman Ranch pulled pork continue to be monster hits, but this new store ups its game by offering 44 Farms beef burgers on the regular. Our favorite is the one topped with blue cheese, closely followed by the one with American cheese and bacon-burnt-end jam. Possibly the most indulgent dish of all, the pile of twice-fried potato skins topped with chopped brisket, chives, cotija cheese, pico de gallo, and two creamy layers of queso, makes the rest of dinner superfluous. Don’t pass up the hand pies, especially if strawberry cream cheese is the daily special, and note that the best seat in the house for people watching is at the outside bar.
City: Fort Worth
Method: Oak in a wood-fired rotisserie
Pitmaster: Travis Heim