Dickey’s Barbecue Pit

Reviews

• Stephanie D.

  star star star star star_border 23 October 2026

  We've only eaten at Dickies a few times but each time the service has been great and the meats phenomenal. The brisket is our favorite but the others were great too. The sides are ok, but the reason for the 4 stars instead of 5. The mac and cheese is one of the best. The beans, creamed spinach and waffle fries are good too. The restaurant is always clean and we will definitely be back.

• Kevin C.

  star star star star star_border 22 October 2026

  Not the Dickey's of old but, still good. This new little location was busy throughout our visit. Our service was fast and friendly. The brisket was done perfectly. The jalapeno cheddar kielbasa was a bit dry along with the pulled pork. The beans and potato salad is good, the creamed spinach really needs more spinach, the slaw is perfect. The cleaning of the tables could be kept up a bit better however the bathrooms where spotless.
  
  Cheers, I'm sure Dirty & Dude will visit again.
  
  History lesson;
  Dickey's Barbecue Pit is a true American success story. In 1941, Travis Dickey, a World War II veteran, opened the first Dickey's Barbecue Pit in Dallas, Texas. Dickey was a true Texas character blessed with the gift of gab and the love of authentic, slow-smoked barbecue. In the beginning, Dickey's Barbecue Pit was truly a family operation with Travis working the block and Miss Ollie Dickey serving sandwiches. Space on the restaurant sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.
  
  Brothers Roland and T.D. Dickey took over the business in 1967, continuing their father's legacy of quality, hickory smoked signature meats. Under the direction of the Dickey brothers, Dickey's Barbecue Pit expanded throughout the Dallas Fort Worth area and quickly became known throughout Texas for mouthwatering hickory-smoked barbecue, popular catered events and the iconic Big Yellow Cups. Franchising began in 1994 after loyal guests and barbecue fanatics demanded more locations. Today with nearly 600 locations in 43 states, loyal guests are what keep Dickey's thriving in every community.
  
  The brand has come a long way from Travis Dickey's first location. But, some things never change. Dickey's Barbecue Pit still slow smokes all meats on-site just the same way they did in 1941. The menu features beef brisket, pulled pork, St. Louis style ribs, polish sausage, spicy cheddar sausage, smoked turkey, and marinated chicken, with an extensive array of homestyle sides from jalapeño beans to macaroni and cheese. Buttery rolls are served with every meal along with complementary ice cream. And just like always, kids eat free on Sunday.
  
  Roland Dickey, Jr. became Chief Executive Officer in 2006 continuing the family tradition. As the fast casual chain racks up recognition, the Dickey family still serves up the same quality barbecue recipes handed down for generations coupled with the same brand of southern hospitality, only on a much larger scale.
  
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• John J.

  star star star star star_border 5 October 2026

  The pulled pork is where the $ is at! Got the 3-meat plate also with boneless chicken breast and brisket. The chicken was moist but did not have as much flavor as the pulled pork.the Mac and cheese is creamy and the green beans had a nice meaty flavor to it. The Coke Freestyle machine has the flavor mixture set to high so the sodas are excellent!

• Dana B.

  star star star star star_border 2 October 2026

  We've been here many time since it opened. Today was the first time the brisket was not tender and juicy but rather, overdone and chewy. This may be due to it being very slow on Easter?  Also note that on 2-3 occasions we've witnessed food preparers handling cash, credit card and the register without removing the gloves they wear to protect the food from contamination.  We are hoping that management becomes aware and retrains the employees on proper use of gloves and food handling. Downgraded score to 4
  
  Previous review:
  
  They're newly opened and busy, but they're doing pretty well with the crowds, all things considered. We ordered a lot of food because we were trying different options. I ordered the pork and jalapeño cheddar sandwich, which was really tasty. My husband had the brisket, and it was extremely tender and flavorful. He said it was in league with Little Miss BBQ, which is quite a compliment. The okra, cornbread and mashed potatoes were all delicious.  The Mac n cheese and coleslaw were also good. We came home with plenty of leftovers and very full bellies!  We will be ba

• Ginni O.

  star star star_border star_border star_border 1 October 2026

  We decided at the last minute we would stop in Dickey's for a Saturday night dinner.  This was at 7:30 and when we first got there, it didn't look like there would be too much of a wait!!!  Wrong!  Two people ahead of us, one of them waiting for an order to go that she called in.  Stated she had waited on hold for 15 mins for someone to take her order.  The gentleman in front of us was waiting for his sides.  He had given the young man his order, as did we, but no sides as yet.  Now, a line is starting to form behind us, two actual employees waiting on EVERYONE!!!  This young man and this young lady were working their butts off to help everyone, and could not do that in a timely manner since it had gotten so busy.  We felt so bad for them.  They were doing everything they possibly could to help things along and were just plain overwhelmed.  Whoever prepares the schedule, shame on you for only having two employees on a Saturday night.