Some Barbecue Joints Are Going Whole Hog in a Brisket State

The smoke had already cleared when police arrived at Cattleack Barbeque, in North Dallas, on a Saturday morning in March 2015. Owner Todd David was in the back parking lot, peering into his new cooker to assess which parts of the animal inside weren’t yet burnt to a crisp. Minutes earlier, he had accidentally pierced the skin of the pig, which was nearly done cooking, causing hot fat to rain down onto the searing coals below. The smoke from the resulting grease fire caused an alarmed neighbor to call 911. Such was the maiden voyage of his new BQ Grill, designed specifically to cook entire hogs. It was a rough start, but it proved a valuable lesson for a Texas pitmaster who has become something…View Original Post

The post Some Barbecue Joints Are Going Whole Hog in a Brisket State appeared first on Texas Monthly.