Tucked away in an industrial business area — a place one wouldn’t necessarily expect to find some of the best smoked meat in Dallas — is the almost-hidden Cattleack Barbeque. Still, come Thursdays and Fridays, when Todd David fires up his thousand-gallon smokers, the savory smell of barbecue fills the air and David’s band of loyal followers come running. Everything this little hole-in-the-wall barbecue joint serves is homemade — other than the chips and sodas. Todd chops almost every piece of meat himself, while his wife Misty and the other staff serve the customers. Sure, the operation is a small one, but it makes the experience of eating there all the more personal. Heck, they will even offer diners a free beer while they wait in line.