Christopher's Smokehouse Barbeque
Hours
- Sunday: noon-8 pm
- Monday: Closed
- Tuesday: Closed
- Wednesday: 11 am-9 pm
- Thursday: 11 am-9 pm
- Friday: 11 am-10 pm
- Saturday: 11 am-10 pm
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
Expect average barbecue from this smokehouse restaurant. Perhaps it's because of Christopher's pellet-smoking method, or perhaps the meat just needs more time on the heat, but we found the majority to be either tough, too rare, or somewhere in between. Ribs come served, mysteriously, in plastic wrap. Sides of skillet potatoes deliver a pleasing black-pepper kick.
Full Reviews
Most Recent
Restaurant Review: Christopher’s Smokehouse Barbeque
By Daniel Vaughan
Potential is an exciting thing to witness at a barbecue joint, especially in the Dallas area. Knowing that just another hour on the smoker or a tweak in the holding methods for the meat through the day could lead to exceptional smoked protein creates genuine anticipation for another trip. Which also creates the possibility of disappointment. At Christopher’s Smokehouse Barbeque, the meats are smoked with pellets, and the smoking temperatures are regulated electronically in a Traeger pit. Baby back ribs on two visits separated by six months were identically mediocre and, oddly, served covered in plastic wrap. The well-cooked meat thankfully didn’t slide off the bone, but no smoky crust was evident, creating a singular texture and little flavor beyond the salt-and-pepper rub. Brisket had a bit more smokiness, but the tough slices took some effort to pull apart, and the fat line that admirably remained was chewy on the undercooked meat. Rib tips, a rarity for these parts, were already gone on this day, but owner and pitmaster Gary Christopher recommended his competition-winning chicken. One bite of the chicken, and the same plastic-wrapped issues revealed themselves. Wrapping the meat in this texture thief locks in moisture, turning any crispy surface into a limp layer of condensation. Every order is served in a Styrofoam container, further exacerbating this problem. Service is brisk and friendly in the tiny dining area with only bar stool seating. Fresh, hot rolls are brought on request, which is a nice change of pace from cheap white bread. Also noticeable is the attention to sides, like the skillet potatoes, crispy cooked-to-order slices that deliver a pleasing black-pepper kick. These small touches illustrate the promise of Christopher’s, but I fear it still hasn’t realized its potential for success. For more information on Christopher's Smokehouse Barbeque, visit our restaurant guide.
