Dallas' 50 Most Interesting Restaurants, No. 31: Pecan Lodge

Serves one.
Leading up to our annual Best of Dallas® issue, we're counting down the 50 most interesting restaurants in Dallas. These spots bring something unique or compelling to the city's dining scene, feeding both your appetite and soul. Find more interesting places on our all-new Best Of app for iTunes or Android.

The story of Pecan Lodge is a fairy tale stained with brisket grease. A young couple caught up in the world of software consulting found that while the pay was good, a life of deliverables and regression-testing wasn't satiating. They gave up great salaries, paid health care and financial stability to wake up before dawn and watch beef bathe in smoke. Then they sold barbecue for dollars a plate.

Things for Diane and Justin Fourton got bad before they got good. At the darkest, they lost their house while trying to keep Pecan Lodge open. But when you apply the software world's fundamentals of continuous improvement to a quivering hunk of meat, the meat slowly improves, too. And the barbecue served out of their Farmers Market storefront soon earned a reputation and gave other barbecue joints line envy.

See also:
Pecan Lodge: Reviewed

Their beef rib, for one, is so good it rivals the brisket and other popular cuts served at many reputable barbecue joints. Get in line early if you want any chance of snagging one. Other cuts pass muster, too. The fat in the fatty brisket melts like ice cream in summer, and you'll know the sausage is made on site the second your teeth snap through the natural casing.

Come late and the favorites will long be decimated and you'll be left with an order of fried chicken. This is the price you pay when your favorite local barbecue joint earns national recognition: Pecan Lodge is a barbecue landmark now, revered alongside legends like Snow's and Mueller's. The Fourtons have become Dallas' smoked meat superstars. They were set free from the shackles of corporate life by a withering wisp of mesquite.

Catherine Downes

No. 50: Joyce and Gigi's
No. 49: East Hampton Sandwich Co.
No. 48: 20 Feet Seafood Joint
No. 47: Taj Chaat House
No. 46: Mot Hai Ba
No. 45: La Nueva Fresh and Hot
No. 44: Pera Turkish Kitchen
No. 43: Tom's Burgers and Grill
No. 42: Mughlai
No. 41: Russian Banya
No. 40: Off-Site Kitchen
No. 39: Bachman Lake Taqueria
No. 38: Carbone's
No. 37: Babe's
No. 36: Barbacoa Estilo Hidalgo
No. 35: Zaguan
No. 34: Royal Sichuan
No. 33: Spoon
No. 32: Bambu

Location Info

Pecan Lodge

2702 Main St., Dallas, TX

Category: Restaurant

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My Voice Nation Help
Myrna.Minkoff-Katz topcommenter

It might be great, but Myrna will not wait in lines.

MeShelley White
MeShelley White

Why can't you post this earlier instead of tempting everyone at this hour? Now I am hungry!!! I want that brisket, AND, the sausage, AND the sides!!! umph, umph, umph......

Kerry DiGiovanni Prokup
Kerry DiGiovanni Prokup

That's BS. This is Dallas, with more places to eat per capita than NYC or LA. It ain't that good.




I remember going to Pecan Lodge before the DDD mention and the long lines, and the service *still* took forever. We would drop in for some BBQ (not any of the dishes that had a listed wait on the menu!) which had obviously already been prepared, and it would still take 15 minutes. Without a line wrapped around the back. Without people in line ahead of us. 

That was always confusing to me. Does the cutting of the brisket take forever or something? Am I missing it? 


I hate waiting in line


Does the fried chicken have a smoke flavor too?  I use to get smoked fried wings from Bobo's in OKC and have never had anything else like it.


@YoYoBabyPop I don't think it's overrated. It really is that good. But like other commenters here, I ain't waitin'.

I also think you can find an equal products (actually better sometimes) at Lockhart Smokehouse without the wait.

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