Todd David of Cattleack Barbecue cuts the smoked brisket in Mark Vamos' home in Dallas on Sunday, January 17, 2016. David showed Vamos how to cook a brisket for the home cook using only items supplied by Vamos.

Todd David of Cattleack Barbecue cuts the smoked brisket in Mark Vamos' home in Dallas on Sunday, January 17, 2016. David showed Vamos how to cook a brisket for the home cook using only items supplied by Vamos.

Vernon Bryant/The Dallas Morning News

We have good news and bad news for barbecue lovers in Dallas-Fort Worth.

The good news: Cattleack Barbeque, the tiny smoke house near the Galleria Dallas, is almost finished with its expansion. The project, which began this spring, will add about 100 seats to the restaurant, and owners Todd and Misty David have said they plan smoke more meat with the extra space, too.

The bad news?

Cattleack Barbeque is closing after lunch on June 17 for several weeks to finish out the remodel. It will celebrate a grand reopening on July 7.

[UPDATE July 13 at 12:50 p.m.: See the juicy pictures from the opening here.]

The restaurant is a coveted spot for juicy smoked brisket and beef ribs not only because it's good -- The Dallas Morning News said it "may be the best barbecue in Dallas" -- but also because of its limited availability. Cattlack is only open Thursdays and Fridays for lunch (10:30 a.m. to 2 p.m).

Todd says there aren't plans to change the schedule, although he may start adding special Saturday events on a monthly basis; for example, inviting customers to enjoy a smoked whole hog, he says.

Holy marbled brisket! Could Cattleack Barbeque be the best in Dallas? (3 stars)

As for the reopening on July 7, Cattlack Barbeque will celebrate with a ribbon cutting and some special yet-to-be-determined eats.

"It's a lot of work, but I'm glad to see the light at the end of the tunnel," Todd says. "As much as our customers love the experience now, it should be even more pleasure for them, so that's what we're really after."

But if you're already having BBQ withdrawals, know you can pre-order some meat for the Fourth of July. Todd plans to sell whole, pre-cooked, VacPac-ed briskets and slabs of ribs for aspiring pitmasters to reheat at home. (Todd also gave us some tips on how to smoke the perfect brisket if you're feeling more DIY.) 

To pre-order some Cattleack, simply follow the instructions on its website. Orders must be submitted by Thursday, June 23 at 4 p.m., and can be picked up the following Thursday, June 30.

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