Barbecue aficionados were shocked when Cattleack founders Todd and Misty David decided to sell their business in 2023. Longtime employee Andrew Castelan was the obvious choice to continue their impressive run, and his steady hand has done just that. The smoked Texas Wagyu briskets are as good as ever, and the sausages, such as one with Hatch chile and cheese, have improved. Thankfully, Castelan and crew continue to produce the Wagyu bologna and the brisket-pastrami special that solidified Cattleack as a creative force. All of those meats emerge from oak-fired offset smokers, but it’s the direct-heat proteins that really shine. You’ll be reaching for a paper towel after a bite of juicy chicken quarter with crisp skin or pork steak dripping with tangy mop sauce. 13628 Gamma Rd; 972-805-0999. Wed–Fri 10–2, first Saturday of the month 10–2.
Source: https://www.texasmonthly.com/interactive/top-50-bbq-2025/
