Pecan Lodge

Pecan Lodge occupies a prominent spot in the Deep Ellum arts district of Dallas, Texas, where it has been serving Central Texas-style barbecue since 2010. Founders Justin and Diane Fourton started in a stall at the Dallas Farmers Market before demand forced a move to a full brick-and-mortar restaurant on Main Street. The kitchen follows the Central Texas tradition of smoking beef with post oak over long hours, producing brisket with a deeply seasoned bark and rendered fat that has earned Pecan Lodge a consistent place in Texas Monthly's elite barbecue rankings. The beef ribs—available on Fridays only—are an event unto themselves: enormous dinosaur-sized short ribs with smoke rings visible through the full thickness of the meat. Jalapeño cheese sausage is made in-house with a satisfying snap. The Trough, a heaping sampler platter, gives first-time visitors a survey of the full menu. Sides include mac and cheese, collard greens, and sweet potato casserole, leaning Southern rather than austere Central Texas. The restaurant's location in Deep Ellum makes it a natural complement to an evening exploring the district's music venues and galleries. A patio with live music on Saturday afternoons adds to the convivial atmosphere. Lines form early, especially on Fridays when rib inventory is limited, so arriving at or before 11 AM is strongly advisable. Pecan Lodge ships its meats nationwide, making it accessible to barbecue devotees beyond Texas.