After four years operating out of a stall in the Dallas Farmers Market, Justin and Diane Fourton moved their hugely popular barbecue spot to Deep Ellum, turning it into a full-fledged restaurant. Standouts are the brisket (both fatty and lean) and pork ribs, smoked over hickory, oak and mesquite. The “Hot Mess,” a roasted sweet potato loaded with shredded brisket, cheese, chipotle cream, scallions and more, is a treat, too. There tend to be long lines only when the place opens (at 11 a.m.) and on weekends; there’s an express counter for ordering family-style platters that serve four to five people. Closed Monday. Beer and wine. Leslie Brenner/Staff
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