A Farmers Branch smokehouse that's become one of Dallas's most quietly legendary BBQ destinations — Todd David's pit work runs only Thursday and Friday lunch (with occasional Saturday service), and tickets sell out within hours of release. The brisket is the centerpiece; the constrained hours and limited supply have made it a regular fixture on Texas Monthly's Top 50. Less of a public pilgrimage than Goldee's, more about insider devotion. For BBQ that demands you commit to its terms — and rewards that commitment fully.