Heim Barbecue

Best bbq ever! like i was so satisfied ive been coming here at last twice every month when its my turn to pick a restaurant

Bacon Burnt Ends is all you need to know about Heim to convince you this is a place you need to visit. Luckily for DFW the awesome food does not stop there. Brisket is the best in DFW and the ribs easily top 2. To offset the savory meats, the potato salad has the perfect creaminess and texture. Still hungry (and even if you’re not) get some banana pudding to end a perfect meal.

Probably the best brisket I’ve ever had. Very tender, flavorful, and juicy. Perfect ratio of meat, fat, and char on the edges. The sauce was also really good and had an additional zing on top of your standard bbq sauce. Unfortunately they didn’t have any more bacon ends when we were at 11am on a Sunday, but that probably attests to how popular those are.

I have been intending to visit since I first read about what these folks were doing down on Hattie Street. When I read Friday morning that Friday and Saturday were their last two days in the trailer before making the transition to B&M, I decided to go Friday. I got there around 10:20 so I was probably fourth in line once they began serving. I ordered the brisket, ribs and on the advice of several patrons, the bacon burnt ends. I asked for brisket from the fatty end and it did not disappoint. Perfectly smoked with a nice bark; tender and flavorful. And the ribs, ah, the ribs… truly primo. The meat clung firmly to the bone, yet pulled away cleanly with each tug. I really, really like their sauce with the ribs. Sweet and spicy with some complexity of favors going on that I could not immediately identify, but which I loved. The brisket is not at all enhanced by sauce, as good as the sauce is. To add anything would be to diminish its remarkable flavor and texture.
However, the bacon burnt ends were a big misfire. I have to wonder if they were left over from Thursday. They were tough, over-​cooked and drowning in BBQ sauce that appeared to have been added in abundance to compensate for the inherent over-​done dryness. The glories of rendered bacon were totally lost in this offering.
I wish for the purposes of review that I had tried the potato salad and slaw sides, as I am world class expert judge of such offerings, but I’ll reserve those insights for a visit to their new digs later this year. As it was, I ordered a half pound of brisket, a half pound of ribs (FYI two huge ribs) and a quarter pound of bacon burnt ends… and I ended up taking half of it all home for the Secretary of the Interior to enjoy.
I didn’t look closely enough to see if Travis was smoking in his new pit yet. It’s back there behind his current one in which he is producing this magic and in the words of The Donald, it’s UUUUGE! And in pits, size matters. They cook differently according to size and configuration. I have to wonder if it will produce the same product he is currently offering. But then, if he figured this out having graduated from whatever backyard pit he perfected his craft on, I reckon he’ll figure that out before opening in a month or so.
Can’t wait to visit their new home on Magnolia.

After reading all the hype we had to try Heim BBQ.
put off calling the insurance company about the hail damage to the car and made Heim barbecue my priority for the day!
Ordered a pint of coleslaw pint of potato salad a pint of banana pudding a pound of burnt ends a pound of brisket a pound of pulled pork half a pound ribs half pound of jalapeño sausage. Total about $ 115.
The hits were: the most amazing incredible potato salad I’ve ever eaten in my almost 50 years on this planet. It was moist and creamy with the best flavor tasting bacon, cheese, chive, sour cream, potato of course and the potato was soft without being squishy
done without needing a fork to cut it with and just yummy! very unique and very delicious and I really really want the recipe!
the burnt ends that they offer at $ 6 per quarter pound were actually worth every dime
again uniqueness of flavor a tasty goodness like candy bacon, a smoky deliciousness in little tidbit bites that were just unbelievably good!
Next big hit was the pulled pork
which was succulent and moist and
not needing a bit of barbecue sauce!
great pulled pork BBQ is pretty tough to pull off– hell most places can’t do it without drowning it in sauce
these folks obviously know what they’re doing!
another big hit for us was
The jalapeño sausage –full of spicy goodness you can really taste the cheese in it which is noteworthy, as most sausage made like this the cheese is sometimes lost in the sausage. It was firm and meaty and not fatty. It had a good jalapeño bite to it… enough bite that you might need a little bit of bread or tea to chase it down with…
speaking of bread the bread they give you for your sandwiches is just regular bread slices
also kind of a miss although who needs good bread if you have good BBQ I guess.
the banana pudding was pretty good too
Unfortunately, the ribs and the brisket were about what you would expect from any decent BBQ house here in the Metroplex.
it was definitely Good — not amazingly good
which kind of bummed me out just a little.
The big Miss was
for us — the coleslaw which was simply red cabbage a little carrot and a very light sauce with little FLAVOR, not anything to write home about at all.
The barbecue sauce was sweet and Smoky and pretty good. We initially thought they didn’t give us very much, it was pretty slight 4 the amount of food that we ordered, but as it turns out, it really didn’t need it. that to me is the true test of good barbecue
whether you really need sauce or not.
All in all a very good experience and will definitely be back for the pulled pork the burnt ends and that delicious potato salad!

I will definitely recommend coming early for this food find. My boyfriend and I got here at 11:30am, 30 minutes afters opening and there was already a line from the lunch rush. They serve from a food truck and serve until they run out. We had the brisket (which had a little too much fat for us), pork ribs, jalapeños cheddars sausage, and burnt bacon tips (which were on the sweeter side). There were no drinks but open seating from the bar next door so I would recommend bringing your own beverage or getting some from the bar next door. Not bad on the barbecue scale.

Hahaha, just kidding about one of my previous statements stating I would never stand in line for any kind of BBQ because it’s all the same to me. Heim, if this is your real name, you have changed my mind.
First, let me tell you about the sauce and my opinion. It’s freaking good. Like, hitting all those pleasure points good. Right amount of smoke, right amount of spice, and of course complimenting the juicy meats. I’m having all sorts of feelings just writing this review. I’ve come here once, getting the scraps because I came late. It was cold by the time I ate it but I thought, well, I could give it a go again. Second time, I made my friend pick up a pulled pork sammich. I wish I had three when she brought me only one :(. Third time, it was catered to me and I had a plethora of brisket, slaw, potato salad, maybe ribs, I can’t remember. Oh and the jalapeño sausage. It should be a sin to never have it once in your life. It all went down too fast. I ate til I had to use the bathroom. Everything was so tender and had the BBQ-​esque. The sides were perfect; the slaw crunchy and potato salad just being a good potato salad. Eating food like this makes me understand why people are obsessed with certain foods. I get it now. I’ll wait in line for you, Heim. Hurry and open the store front location, will ya?

As someone who takes pride in having sampled the majority of BBQ in DFW, I can proudly say that this is easily the best BBQ in Fort Worth hands down!!!
I’d been reading good reviews about this place and finally had the time to get over there this afternoon for lunch. I knew there was typically a line and figured the rainy day would play in my favor. I arrived at a quaint little trailer with some outdoor seating and a pair of BBQ pits setup out back behind it and could smell the aroma of smoky goodness when I pulled up.
I walked over to order and was warmly greeted by the owners and quickly decided to go sampler style on the food. I ordered a ¼ lb Bacon Burnt Ends, ½ lb Sliced Brisket, ½ lb Pulled Pork, and asked for a bun which ended up being an amazing Jalapeño Cheddar variety. I knew before I even bit into this cue that it was going to be good just looking at that Pulled Pork sitting on the plate and indeed my eyes were not deceived, it was EPIC!
The Bacon Burnt Ends were glorious kind of like bacon candy, nice chucks of smokey bacon with a little hint of sweet. The standard ¼ lb option is plenty and I would recommend trying it for sure.
The Pulled Pork was extremely tender with good bark and a nice flavor; it paired well with my Jalapeño Cheddar bun and normally I’m not a huge fan of saucing my BBQ but their sauce was spectacular. I like my BBQ sauce on the sweet side generally and always have been a fan of Red Barns/Risky’s sauces apart from the fact that they were so watery, this was like a thicker version of those sauces and had a deeper flavor that was simply put: perfect. I slathered some of it on my pork sandwich and it was magical.
The Sliced Brisket had a great flavor and I feel like I tasted a hint of Espresso rub which was nice, it was moist with good bark all around. I ordered it lean and got a fair bit of lean meat however there was a decent piece of fat in the middle that can be seen in my pic that I wasn’t quite as excited about. I’ve noticed similar cuts at Pecan Lodge in Dallas or Black’s in Lockhart on multiple occasions and I guess it just depends on the brisket being served that day.
My only complaint: Couldn’t get sweat tea because they don’t serve drinks. Sweet tea is a staple in my opinion at any Texas BBQ joint, the sweeter the better! It’s located in the same parking lot as the Republic Street Bar and you can get drinks there and eat inside there if the weather is bad but I would have preferred getting sweet tea at the trailer.
Overall this place made a great first impression on me and I will definitely be back again to sample their other offerings!

Amber and I were going to the DFW area so I could attend Meat Fight. It is kind of surprising that I have only reviewed one other DFW barbecue joint up until this point, Pecan Lodge. I will try to visit the Dallas/​Fort Worth area more often this year. I follow owner/​pitmaster Travis Heim and wife Emma on social media. In the beginning, I have seen them help out John Lewis of La Barbecue at events and festivals. They hosted MEATclub (BBQ pop ups) as well. With the experience and knowledge they gained, they opened their own BBQ trailer, Heim Barbecue, early 2015.
On the Sunday morning of Meat Fight, I arrived at Heim Barbecue 45 minutes before opening. There was not much of a line. I ordered a little bit of everything off the menu. I got brisket, pork ribs, jalapeño cheese sausage, pulled pork and the bacon burnt ends. Bacon burnt ends? What?! The oak smoked brisket had a good flavor. It could have been left in the smoker longer to render the meat. The flat was a little chewy. The St. Louis cut pork ribs had a nice, sweet glaze and a good amount smoke to them. The meat barely put up a fight and came away from the bone cleanly. The ribs were delicious. The cheesy sausage packed a punch. It had a nice taste with a spicy finish. The casing could barely contain the meat and snapped once bitten into. The pulled pork was a nice surprise. It had a touch of sweetness to it and was moist and flavorful.
The bacon burnt ends. Holy crap. The cut up pork belly nuggets were sweet, rich, and smoky. Bundles of joy. I want to eat these EVERY DAY. Maybe multiple times a day. In breakfast tacos. In salads. In Rice Krispies Treats. Out of this world. I wish I could get them locally. The world would be a better place. I went back up to order the homemade banana pudding, but they were sold out. Sad.
Fort Worth is a decent distance away from Dallas, but I would gladly make that drive every single time to Heim Barbecue. The food is great and so are the people behind it. Travis and Emma are opening their brick and mortar location in Spring 2016. Expect big things from this couple. With more space, they can be more creative with the menu. Kolaches? Tacos? Endless possibilities.

So I tried Heim BBQ out because of word of mouth. I drove past it once only to learn they’re only open Friday, Sat & Sun; serving until they run out. I arrived at 10:30 on a Friday and there were 3 people in front of me. They have plenty of seating (outdoors only). Heim operates out of a trailer with two large smokers outback. Stick burners that is, no gas or electric cooking here.
At 11:00, I got in line and there were about 30 people behind me!
I ordered ½ lb brisket, ½ lb sausage, ¼ lb burnt ends (yum), potatoes salad and banana pudding to top it off. Yes my eyes were bigger than my stomach; it was enough for two people.
The brisket had well rendered fat that melted in mouth as it should with a nice hint of smokiness. This is the reason I came here; no sauce needed here either. The jalapeño cheddar sausage was pleasantly spicy and juicy. The pudding was fantastic and the burnt ends were phenomenal!
The food here is fresh and prepared as you order and you won’t be disappointed in the flavor or quantity. I got around $ 30 worth of food and it was well worth it. Portions are plentiful and the servers were polite to top it off. Heim BBQ is well deserving of five stars. I’m certain you’ll agree once you try it.

Some of the best Q in The Fort but all comes at a price; get there early, wait in line, last man standing line should be obeyed. Great brisket, pulled pork, sauce is really good for the pork.
The burnt ends are amazing and dry rich ¼ # goes a long way. The sauce may be the best I’ve had and we’ve lived in Memphis and the SE for years.

The brisket was good and tender, especially the moist parts. The spicy cheesy sausage was good as well and probably your best bang for the buck item on the menu. The bacon ends are okay, too sweet and very salty. I’d skip the ribs, they’re not cooked long enough, thus still tough, and not flavorful. Also skip the coleslaw. If you have to order a side, get the twice baked mashed potatoes.
We got there at 10:15 and we were maybe the 7^th party in line. Even though it opened at 11:00, we didn’t get to order until 11:45. They dont move on to the next until they’re finished with the previous party, so each person would take 5 – 10 minutes, which is an eternity in the sun. I don’t care if this is the best brisket in the world, I wouldn’t wait for 1.5 hours for it again. I’m sure some people waited 2 – 3 hrs and ended up empty handed. It was hot and I didn’t eat breakfast that day so I was dehydrated and hypoglycemic and hyperthermic towards the end of it. I’ve done it once, and that’s enough for me. Back to Rudy’s for me.

This review is from 9÷4÷15. I went with the highest of expectations because I had heard so many great things not only from Unilocal,but from several others who know their BBQ. I’ve traveled all over Texas going to the Texas Monthly top 50. I’ve been to Franklin’s, Micklethwaits, Snows, Lockhart (all of them, including Lockhart in Dallas), etc. etc. Long story short, I know BBQ.
I arrived at 10:25 (ate at 12:05) and was about 15 – 20 deep in the line. We waited around talking to several other people awaiting the deliciousness of great BBQ. Upon opening we noticed that it was taking a very long time to get orders out. People were leaving with huge to-​go ordered and the line wasn’t moving. About 15 minutes into service a guy holding a «last man standing» (or something similar) sign walks about 4 people behind me and gives the sign to a guy and says «If you’re here or back (was about another 30 people behind him) you may or may not get any food. We’re getting a lot of large to-​go orders». That’s just idiotic to run your business that way. Why would you risk not having food for the people that are waiting in the heat to eat your food? Franklin’s for example gets a count of to-​go food days in advance so people in line get his food. Many people left unhappily when this happened, and even people up front were flabbergasted with this business strategy.
When we ordered, guy cutting meat wasn’t the most friendly which was surprising since everyone had waiting over an hour and a half (remember we were about 15^th in line) to pay Franklin’s pricing for his BBQ. The girl (think it’s his wife) was very friendly and helpful. Very nice.
Food:
Brisket — had heard that it was on par with Central Texas BBQ. Ordered 1 lb. and of the 5 slices, one was moist which was delicious. Unfortunately the other 4 pieces were dried up. Nothing worse than dry flaky brisket. Even smoke/​seasoning can’t save that.
Ribs — very unique and perfectly cooked. Weird. Have never had ribs with that rub. Appreciate the uniqueness and cook, but wasn’t overly excited.
Jalapeño Cheese Sausage — some of the best I’ve had. Not too much cheese and you could taste the spice from the jalapeño.
Bacon Burnt Ends — I just don’t geet the hoopla here. If you like meat so dry that you ahve to chew a piece of meat the size of a dime for 10 minutes in order to get it down, then this is for you. Tasted like very overcooked mystery meat drenched in some sort of brown sugar glaze to covery up the burn. Hopefully this was just a bad batch and not what everyone is talking about because it was awful.
Twice Baked Potato Salad — Probably the best potato salad I’ve ever had. Not your normal mustard/​mayo style. This is similar to a baked potato in that it has sour cream, cheese, bacon, green onions, etc. Very good.
Sauce — the sauce was very unique and tasty. Little too sweet for me, but I don’t do sauce much.
You may think 2 stars is harsh, but honestly «Meh. I’ve experience (MUCH) better.» I may have been on a bad day, but I haven’t been this underwhelmed with BBQ since I went to Lockhart in Plano. Hopefully they’ll take criticism and use it to their advantage and make some necessary changes. I really want some good BBQ options in Fort Worth. This has potential.

I would take away a star for the ridiculous line, but it was absolutely 100% worth it!
We came on a Sunday, arrived at 10a (one hour before open), so we were within the first 5 groups ordering.
That being said, we had food in hand by 11:30 (thank goodness for the bar next door!).
This is wonderful BBQ. I’ll just run down our order. brisket, burned bacon ends (OMG), potato salad (twice-​baked potato style), and cole slaw (all cabbage and carrots). They throw in some white bread and pickles and onions. oh and we got banana pudding.
There’s nothing I can really say to justify how tasty this place. JUST TRY IT. Going every week or something would be nuts because you wait forever and ever, but if you’ve got a group willing to do it, it’s so much fun and definitely worth it.

Heim Barbecue is a trailer/​truck that sits right next to Republic Bar. It is ordered and served food truck style, with plenty of tables outside or inside at the bar.
Get here early because when they run out, they are out, and a lot of people want this food. They open at 11am and when we arrived at 10:30am, the second person behind us was handed a «Last Man Standing» sign, indicating that there may not be food for anyone after him. So, I’d recommend arriving by 10am and bring what you need to be comfortable: camping chairs, umbrellas, ice water, hats, sunscreen, bug spray, etc.
The brisket is excellent — the rub on the outside is spicy, salty, and sweet. It was very tender and I couldn’t stop eating it. Definitely in the top 3 I’ve ever had. Ribs were good but not amazing. I really wish we could have had the opportunity to try the pulled pork and the burnt bacon ends, but they ran out of both before we got to the front. Their sauce was solid, but I prefer something a little thicker personally.
So here’s the deal. After arriving at 10:30am we waited exactly 2 hours and 15 minutes in 100 °F heat to just be able to taste whatever was left at that point. Based on previous reviews, I knew that I was going to wait, and that the line gets cut off at some point due to just the amount of food available. But my expectation was more along the lines of, I’d get in line at 10:30am and when they opened shop at 11am, people would be taken care of quickly, food is doled out, and I’d have my meat by 11:30am at the absolute latest.
But, each customer is taken care of individually– that is, they don’t have one person taking orders and another person executing. It’s so inefficient! You don’t get to order until the person in front of you has their food. Meat is cut individually for each customer — which certainly enhances the quality but makes it go so slow. With about 15 people in front of us we still waited another hour to order. At any other establishment, waiting 1 hour for food in air conditioning is unacceptable… so this was truly not a fun experience. Do not expect that if you’re in line early you’ll get food soon: have a decent breakfast.
They seem to have a good relationship with the Republic Bar. A bartender was even walking through the line taking and delivering orders. I’m not sure why they couldn’t just hand out numbers when people arrived, allowing us to hang out in the AC and run up a bar tab.
It was frustrating to see people walking away with pounds and pounds of food, surely for a football tailgate party, wiping out their stock of items for those of us in the heat. Would be nice if they took preorders and limited the amount of meat one person could order.
A quick note on line etiquette. My inner hulk was almost unleashed after standing in the direct sun for 1.5 hours, only to have people drive up and join their friends in line ahead of us at the last minute. This is NOT COOL people. Your entire party should arrive and be in line together. Doing this also throws off their count for the Last Man Standing. I was honestly getting concerned (as they kept scratching items off the list) that we may have waited over 2 hours for banana pudding. Be nice and remember your manners.
This was an experience, all right, but something I will never repeat again. The brisket was 5 stars, but there just really isn’t much in the world I will wait in the hot son for over 2 hours for,. Seriously– if you’re not one of the first few in line, try again another day. I wish I could go back to try some of the items I missed out on, but another part of me is screaming «hell no, never again!». Just can’t give it any higher than 3.

I arrived around 1010 on a Sunday and there were only a few people gathering around the benches. The line isn’t as bad at Pecan Lodge but impressive for a food truck. The issue is more that once Heim opens for lunch, it takes a good 2 – 4 mins for the small crew to put out each order which can seem like an eternity when it’s being made one by one. And of course you worry about someone ordering all the brisket for their family of 30 back at home somewhere. So yes, get there early unless you want to reach the front of the line just to discover that your favorite item is sold out.
Wish I discovered this place sooner as I love Pecan Lodge, but hate the drive, hate the parking and the line is way longer. The parking here is simple and it’s right next door to a bar. I went all out for one person: ½ lb fatty brisket, ½ lb ribs, ¼ lb burnt ends and potato salad. The brisket seriously melted in my mouth, the ribs were so tender and had that perfect chew and went so good with their tangy, sweet sauce. The burnt ends were pretty damn good, although I’m more about their brisket. It’s chunks of pork belly glazed with some kind of magical sweet and savory sauce making the end result like a decadent pork candy. Definitely a must get if you’re a pork lover. Even the potato salad had bits of bacon in it.
BBQ as good as it gets to me. There is truly no way to improve other by them somehow allowing the customers to get their own onions and pickles. I only got like a few strands of onion, even after asking for extra. And if you go back up there to get more, you feel the eyes of 60 people glaring you to death.
Tips: No beverages sold here and the meat is fairly salty so either go the bar and drink or bring your own. Also, you can eat at the Republic Street Bar if you don’t want to eat outside.

DUDE!
This is hands down the best barbecue I ever had in DFW. I haven’t been to down to Lockhart or Franklin so I can’t compare those. I will go on to say that this place beats any BBQ I’ve had in Dallas or Fort Worth.
I wanted some BBQ and this truck is around the corner from me. A couple sets up their truck on Fri-​Sun starting at 11:00. I told myself I would get there at 10:15 in case of a line. I ended up there at 10:30 with maybe 10 – 15 people ahead of me. I had my kids and didn’t feel like waiting because I figured they would be restless and it’s hot. However, there is cover for the heat and they did just fine.
10:30. I’m not standing here for 30 more minutes. 10:40. well I got 20 minutes now, I might as well stay. 10:45, ugh it’s hott! They have complimentary cold water, no biggie. 10:50 it’s about that time I’m staying! Flies are bugging the kids though just a few more minutes kids! I had flash backs from staying in a 2 hour line at Pecan Lodge for my Grandpa.
During this 30 minute period that I’m standing in line WFAA was there wanting to interview people. Me: *don’t make eye contact, don’t make eye contact*. You may see my kids though they ran into the camera’s view several times. LOL
Also, I’m pretty sure there were plenty of Unilocalers there. This one guy knew about plenty of places to eat. Thanks for the heads up on Taco heads, dude! He was telling this couple who came from out near Weatherford of all these places. Yup, you a Unilocaler. I can tell. This couple out near Weatherford didn’t get out much and the wife wanted too start. I just wanted to tell the dude, «you’re in trouble if she discovers Unilocal.» She’ll have you going everywhere just like I do my husband!
Anyway, the food…
I got 1 pound of brisket, 1 ½ ribs, 2 lbs bacon burnt ends, 1 lb of jalapeño sausage, a pint of twice baked potato salad, and a pint of banana pudding.
No, I didn’t and could not eat all that myself.
I took 1 lb of burnt ends to my husband at work because he loves them and sausage. My Grandma lives with me and I woke her up for a snack. Damn if I could eat all of that, but I wanted to try everything. It was Grandma approved she is a harsh critic when it comes to bbq since my Grandpa at one time had his own bbq restaurant.
The brisket– delicious, half lean and half fatty… so awesomely delicious with the bark.
The ribs– fall of the bone and full of flavor! Had great flavor to them
The sausage– I’m not really a sausage eater (LOL) but it was pretty good.
The bacon burnt ends is the best thing I ever ate recently. I don’t know how to describe them except… orgasmic.
I don’t like a lot of bbq sauces around here, but I loved theirs. Sweet and tangy at the same time.
Oh, the sides and dessert! Twice baked potato salad was good. I couldn’t eat the banana pudding. It’s in my fridge for later calling my name, but I did try a bite. OMG.
Been there, done that but I will be back! I ain’t camping there like they do at Franklin’s though.
I don’t say this very often. I will tell you if something isn’t worth the drive or not.
If you live in Dallas or further. it is absolutely WORTH the trek to come down and try this bbq. Just get here early.

There has been a lot of buzz around town of late about this new BBQ place that opened up on the Southside. After checking out the reviews to see if this buzz was well founded, I decided to check it out on an off Friday.
One thing we did glean from the reviews was that it was a food truck, had great burnt ends, and you should expect to wait in line.
We arrived at 1030 on a Friday to find that there were only a handful of people waiting in line, so it turns out Friday is definitely the day to go try Heim out. Do not feel as if you will have to just stand in line either. While keeping a watchful eye to see if the line was growing, we went to the bar next door, The Republic Street Bar, to enjoy a couple pints (beer for breakfast… beereakfast?) as it never is too early to have a beer.
Finally, in what seemed an eternity, Heim opened promptly at 11 and thankfully, there was still not much of a line. As is done with all my BBQ reviews, I always strive to try as much of the menu of a new place as possible in one fell swoop, so my friend and I did a divide and conquer, each buying a couple things off the menu and splitting them. The meats:
The Brisket: A delicious, savory brisket. We were served pieces from the fatty side and these were nice cuts. Not too lean and not too fatty. The brisket was well seasoned, had a nice smoke flavor, and most of all, a great, thick bark. Having a nice bark is something even good BBQ places struggle with, so kudos to Heim’s here. Easily top five best brisket in Fort Worth.
The Ribs: These trimmed, St. Louis cut ribs mirrored the brisket in having great flavor and a nice bark. Also, were cooked nicely as they weren’t overdone to completely fall apart nor did the rib put up much of a fight when you bit into it. Again, another strong showing.
The Pulled Pork: In what I think has become a trend, more and more BBQ places in Texas are featuring pulled pork and are doing it quite well, arguably better than many places I’ve had in the deep south. Same goes for Heim. Tender, juicy pieces of pulled pork with a great smoky flavor.
The Sausage: Can you lose out with Jalapeño and cheddar sausage? 7.50 gets you 2 links (half pound). Nice flavor with a lingering spiciness for the rust-​colored sausage.
The Burnt Ends: The pièce de résistance for Heim I believe are their delicious burnt ends. Kansas City transplants rejoice! You know have a place in Fort Worth that serves them. Chewy, tender, smoky, and bacon-​glazed. Most of all, delicious. Everything burnt ends should be. If you’ve never had them, then I would recommend these on your first visit, at the very least.
The Sauce: I never consider sauce a necessity, but always try it. I really liked Heim’s sauce. Tangy, runny, with a bit of sweetness and it matches the rust-​color of the sausage. Great for dipping.
Not only was everything good, everything was great. Again, very hard for good BBQ places to have all their dishes served up with the same consistency and all being equally satisfying. While we didn’t have to wait in line, if you do find yourself waiting in line at Heim, as you can see, I definitely think it is worth the wait.

Went to Rahr Brewery for their Fourth of July shindig from 1 – 3. Besides the beer I wanted to try Heim BBQ since they were there. At $ 15 a plate for the meat (choice of pulled pork or brisket), twice baked bacon potato salad, and coleslaw I thought it a bit pricey, but I’ve been wanting to try this for for a while as they seem to be the rage around town.
The meat was delicious. Literally melt in your mouth. I love pulled pork and am not a huge brisket fan, but holy Fourth of July that brisket was the best. Cut it with a plastic fork best. It was all I could do to keep my fork off my husbands plate of it. Succulent, juicy, and tender. The sweet and spicy BBQ sauce was delish too. I did like my pork, but I loved that brisket.
The purple cabbage coleslaw really lacked any flavor, just sort of there. I wanted to like it, but it needed some spice or more dressing.
The twice baked bacon potato salad was good. Nothing great just solid. Could have been creamier.
The meat. That’s what matters here, and they delivered on that. I wish they’d had those burnt ends. Will have to try those soon.

Bacon. Burnt. Ends.
My phone totally wigged out and my pics didn’t save. But dem Bacon Burnt Ends, doe. Atmospheric. Brisket I should’ve gone with a lean piece, but worth the trip and my new fave in Ft Worth! I mean that bark, breh. Rub it on my face and put it in my mouth! Ribs were tender and flavor was good but I like a little bark on my ribs too and there was none. Sauce was Apple cider based and sweet. Not thick and not runny with some pepper and maybe ginger? All a total guess. Not sure. Liked but not loved. Sides are worth it. Got the Pot Salad and its mayo based, which I dig. And the real deal banana pudding, oh LAWWD. Better get there early. I thought they were still under radar but Star Telegram apparently repped them and now the line is crazy and they almost ran out before we got to eat and we waited an hour.
Bottom line, go at 10 and bring a chair. And get them ends!