Heim Barbecue
The Atlas Review
The BBQ Atlas
Heim Barbecue brings farm-to-smoker Central Texas barbecue to Dallas's Mockingbird Lane, where post oak fires and traditional low-and-slow cooking meet a few ideas of their own.
Travis Heim and his team started this barbecue business in 2016 with a clear method: low and slow over post oak, blending what works with what they've learned to do better. The Mockingbird location sits at 3130 W Mockingbird Ln and runs daily from 11 a.m. to 9 p.m., serving the Central Texas style they've built the brand around — brisket, ribs, and bacon burnt ends that justify the queue.
This is farm-to-smoker barbecue, which means the sourcing matters as much as the fire. No shortcuts, no pretense, just the work of people who know what they're doing and the good sense to keep doing it.
Recommended Gear
ThermoPro
ThermoPro TP02S Instant-Read Thermometer
The cheap upgrade that changes everything. One-second read, dead simple — the first thing a beginner should own.
Weber
Weber Smokey Mountain Cooker (57cm)
The people's smoker. Holds temp like a champion, outlives you.
RAPICCA
RAPICCA BBQ Gloves (932°F)
For handling a 6kg brisket at 90°C with your dignity intact.
Affiliate links — The BBQ Atlas earns a commission on qualifying purchases made through links on this page — at no extra cost to you. It helps keep the map free.