Unearth The Voyage
Some of the best stories start small. In 2010, a husband-and-wife team left their corporate jobs to sell barbecue from a tiny stall at the Dallas Farmers Market. Today, Pecan Lodge is one of Texas’ most celebrated BBQ destinations, drawing crowds from across the country and earning spots on prestigious lists alongside legendary pitmasters.
1. The name—and the pit craft
Every great barbecue joint needs a name with soul. Justin chose “Pecan Lodge” to honor his grandfather’s ranch near Abilene, a place filled with childhood memories and wide-open Texas skies.
The pit program reflects North Texas tradition through and through. An offset smoker burns mostly mesquite and oak, giving the meat that signature bold, smoky flavor locals crave. Tending those fires takes skill, patience, and a deep respect for the craft—qualities the Fourtons brought from day one.
That careful attention to wood selection and temperature control became the backbone of everything they served.
2. Beginnings at the market
Justin and Diane Fourton walked away from stable corporate paychecks in 2010 with a bold dream: to cook barbecue the way their grandparents did. Their first location was a modest stall in Shed 2 of the Dallas Farmers Market, where space was tight and expectations were high.
The couple’s philosophy was refreshingly simple—honor tradition, use quality ingredients, and never rush the smoke. Every weekend, they tended their pits and served hungry market-goers who quickly became regulars. That small stall became the testing ground for recipes and techniques that would soon put them on the map.
3. TV rocket fuel
May 2012 brought a game-changer: an episode of Food Network’s Diners, Drive-Ins and Dives featuring Pecan Lodge. Suddenly, a local secret was broadcast to millions of hungry viewers nationwide.
The exposure was instant and powerful. Lines grew longer, phones rang off the hook, and out-of-towners began planning trips around a visit to that little market stall. National television had turbocharged their reputation overnight.
For Justin and Diane, it meant validation—but also new challenges. They had to scale up without losing the heart of what made their barbecue special in the first place.
4. Texas Monthly anoints the upstart
In Texas, barbecue rankings matter—a lot. So when Texas Monthly placed Pecan Lodge among the state’s top four BBQ joints in 2013, jaws dropped across the Lone Star State.
That list is sacred ground, typically reserved for decades-old legends with deep roots. For a three-year-old operation to crack the top tier was almost unheard of. The recognition cemented Pecan Lodge’s status as a serious contender, not just a flash in the pan.
BBQ enthusiasts and critics took notice, and the Fourtons found themselves in rarefied company, rubbing shoulders with icons they’d long admired.
5. From stall to Deep Ellum powerhouse
By 2014, the tiny market stall couldn’t keep up with demand. Justin and Diane made a bold move: they opened a permanent restaurant at 2702 Main Street in Dallas’ vibrant Deep Ellum neighborhood.
Capacity skyrocketed—from serving about 600 people on a busy market Saturday to welcoming over 2,000 guests in the new space. The bigger kitchen and expanded seating transformed the operation, yet the smokehouse soul remained intact. Deep Ellum’s creative energy and food-loving community embraced Pecan Lodge immediately.
The move marked a turning point, shifting them from weekend pop-up to full-time barbecue destination.
6. Signature plates people plan trips for
Walk into Pecan Lodge and the menu reads like a North Texas greatest-hits album: tender brisket, fall-off-the-bone ribs, juicy sausage, and perfectly smoked turkey. But two dishes have achieved cult status.
First, the “Hot Mess”—a jumbo sea-salt-crusted sweet potato piled high with South Texas barbacoa, chipotle cream, cheese, bacon, and green onions. It’s indulgent, messy, and unforgettable. Then there’s “The Trough,” a platter designed to feed four or five people, loaded with a beef rib, pork ribs, brisket, pulled pork, and sausage.
Fans plan road trips around these plates.
7. Community roots & catering
From those early market days to the bustling Deep Ellum flagship, Pecan Lodge has always stayed connected to its community. The Fourtons emphasize scratch recipes, family influence, and a genuine love for bringing people together over great food.
Beyond the restaurant, they run a thriving catering business, serving weddings, corporate events, and backyard parties. They’ve even expanded to ship their barbecue nationwide, so fans from coast to coast can taste a little Texas magic. That commitment to accessibility and quality keeps the Pecan Lodge spirit alive, no matter where the food lands.
8. Still burning hot in 2025
More than a decade after opening that tiny market stall, Pecan Lodge continues to anchor Deep Ellum’s food scene with the same dedication that started it all. Occasional celebrity drop-ins keep the restaurant in the headlines, but the real draw hasn’t changed.
Carefully tended fires, consistent craft, and a refusal to cut corners define every plate that leaves the kitchen. New generations of barbecue lovers discover Pecan Lodge each year, while longtime fans return again and again. In a state where barbecue royalty is hard-won and easily lost, Justin and Diane Fourton have built something enduring—a legacy fueled by smoke, sweat, and soul.
