BBQ Restaurants in Coppell

$12 for $20 Worth of Barbecue at Back Forty Smokehouse

Back Forty Smokehouse

North Richland Hills

Barbecue classics such as brisket, ribs, and pulled pork with sides such as mashed potatoes and corn on the cob

$20 $12

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Barbecue at Pickles BBQ & Icehouse (50% Off). Two Options Available.

Pickles BBQ & Icehouse

Watauga

Diners enjoy savory barbecue, such as hickory-smoked brisket, as well as specialty pickles in flavors including watermelon and sour apple

$20 $10

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$12 for $20 Worth of Barbecue at Big Al’s Smokehouse BBQ

Big Al's Smokehouse BBQ

Northwest Dallas

Meats simmered and smoked in accordance with secret recipes flanked by fried okra, beans, and coleslaw.

$20 $12

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Two or Four Pulled-Pork Sandwiches at Dickey’s Barbecue Pit (Up to 52% Off)

Dickey’s Barbecue Pit

Multiple Locations

Slow-smoked pork fills hearty sandwiches at family-owned eatery that concludes each meal with complimentary ice cream

$10.50 $5

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Two or Four Big Barbecue Pulled-Pork Sandwiches at Dickey's Barbecue Pit (50% Off)

Dickey's Barbecue Pit

Dickey's Barbecue Pit

Pitmasters draw on more than 70 years of experience cooking Texas-style barbecue, smoking meat onsite to pair with homestyle sides

$11 $5.50

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Two or Four Barbecue Sandwiches at Dickey's Barbecue Pit (Up to Half Off)

Dickey's Barbecue Pit

Hulen Bend

Slow-smoked pork fills hearty sandwiches at family-owned eatery that concludes each meal with complimentary ice cream

$11 $5.50

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Barbecue Meal with Veggies and Dessert, or Choice of Four Sandwiches at Barbeque Tavern (Up to 44% Off)

Barbeque Tavern

Mesquite

Slow-cooked meats served by the pound or stacked onto sandwiches

$52 $29

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Lunch or Dinner for Two or Four or More at Daddy Rex's Twisted BBQ (Up to 50% Off)

Daddy Rex's Twisted BBQ

Anna

Brisket, pulled pork, and chicken, smoked over pecan wood, slathered with house-made sauce, and paired with sides like roasted corn

$20 $11

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Two or For Big Barbecue Pulled-Pork Sandwiches at Dickey's Barbecue Pit (50% Off)

Dickey's Barbecue Pit

Burleson

Meats seasoned and smoked onsite include chopped beef brisket, marinated chicken breast, pork ribs, and pulled pork

$11 $5.50

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Select Local Merchants

Whoever said everything was bigger in Texas must have been referring to Fred and Dianne McDonald's company vision. As Fred says, they ?put a lot of L-U-V? into barbecue that they hope will one day reign as the best in the state. It's on its way?the barbecue is so painstakingly produced that many customers don't need to sauce it, and instead sop up the eatery's tangy, housemade marinade with bread or use it to paint the faces of children sleeping at nearby tables. Aside from the ribs, pulled pork, and preservative-free sausage the McDonalds smoke over Texas wood, Fred ignites palates with tamales his grandfather taught him to make while growing up in the southern part of the state. On Friday nights, live blues musicians?featuring house band Kenny Strauther and Second Hand Smoke? take to a stage that has been graced by Jimmy ?Preacher? Ellis and a former member of The Gap Band, both of whom, according to NBC DFW 5, also stuck around to nosh on the restaurant's eats.

1168 W Main St
Lewisville,
TX
US

Grill masters at Chasin' Tail BBQ slow-smoke meats kneaded with special seasonings and slathered with a homemade sauce, and they regularly enter their tender treats in barbecue competitions. Diners can gerrymander plates after electing two meats from a trio of candidates that includes slow-cooked pulled pork, beef, or chicken—all drizzled with savory barbecue sauce and body guarded by a hunk of bread. Pairs of sides—with options such as mac 'n' cheese or barbecue baked beans—evoke the down-home comforts of swinging on a back porch and whittling a second back porch out of cornbread. For dessert, peach cobbler or pecan pie shoot down gullets in sweet streaks reminiscent of sugared stars.

8656 South Stemmons Freeway
Lake Dallas,
TX
US

The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.

Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.

Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.

4030 N MacArthur Blvd.
Irving,
TX
US

Holster's Texas Bar-B-Q's pit masters combine sweet and smoky flavors to craft their signature sauce, which drenches a variety of meats including ribs made from a family recipe. A cast of homestyle sides, such as hand-battered onion rings, complement smoked sausage, pulled pork, and beef brisket as tender as a puncture wound left by cupid's arrow. The family friendly eatery also caters to kids with chicken strips and pint-sized portions of their smoked meats.

1101 Melbourne Rd
Hurst,
TX
US

Dickey's Barbecue Pit may have expanded into hundreds of franchises throughout the country since first opening in Dallas in 1941, but each restaurant's dedication to creating the best Texas-style smoked meats remains the same as the original's. Every new franchise goes through a training process called Barbecue U, where owners learn the ins and outs of food preparation and customer service as founder Travis Dickey practiced more than 70 years ago. And considering two of Travis's primary tenets were authenticity and barbecue sauce, it's not surprising that both of those things rank high on Barbecue U's curriculum.

Yet despite all these other points of focus, pit-smoked meats—from beef brisket to fall-off-the-bone pork ribs—are still the core of what makes Dickey's great. Because these tried-and-true staples never fail to keep customers coming back for more, Dickey's changes very little about its menu. In fact, the first major change in 50 years happened just recently: a spicy cheddar sausage intended to be a limited-time offering was so popular that it was inducted onto the menu permanently. Aside from that, Roland Dickey, Jr. (Travis's grandson) stays true to his family's original vision, aiming for a friendly, down-home ambiance where guests can help themselves to free extras such as buttered rolls, soft-serve ice cream, and breathable oxygen.

711 Keller Pkwy
Keller,
TX
US

Big Barn Bar-B-Que's specialty dry-rubbed and pecan-smoked meats stock hungry mouths with succulent tastes backed by a cavalcade of sides. The menu enumerates a choice of 10 different meats, including two-meat plates that pair together savory combinations of carnivorous fare such as a tender arrangement of chopped brisket, classic baby back ribs, or jalapeño-cheddar sausage. Sides such as coleslaw and potato salad celebrate refreshing, cooling textures, and crisp fried okra and onion rings tantalize taste buds more completely than PhD students learn the alphabet. As duos, quartets, or sextets revel in smoky delights and share tastes, iced teas, fountain drinks, and coffee anoint liquid intake apparatuses in preparation for a finishing course of just desserts—seasonal cobblers packing a palatable punch of fruits such as strawberry or peach and Mama's famous banana pudding, which reveals a union of fresh-blended bananas and crisp vanilla wafers.

8021 Main Street
North Richland Hills,
TX
US