An innovative Dallas barbecue restaurant with an acclaimed chef has shut off the smokers: Crossbuck BBQ, from famed pitmaster Tim McLaughlin, closed its doors at 4400 Spring Valley Rd. in Farmers Branch. It had been open barely four years.
The restaurant posted the closure announcement on social media on July 4. It reads, in part:
"It is with heavy hearts that we announce the closing of Crossbuck BBQ. We are incredibly grateful for the support you've shown us throughout this journey. From our brisket sandwich regulars and Prime Rib Friday fans, to every guest who walked through our doors — from across town or across the country — thank you for making Crossbuck a destination worth visiting."
However, they also teased that this may not be the end: "As the saying goes, when one door closes, another opens... and we couldn't believe that more today. Stay tuned...the next chapter is just beginning."
In an interview with CultureMap on July 6, Beth McLaughlin, Tim's wife and Crossbuck partner, said the closure was due to an increase in rent and other skyrocketing costs.
"When our lease came up for renewal, we had to take a hard look at the future of Crossbuck BBQ. Facing a significant rent increase, along with rising operational costs and record-high beef prices, we had to reevaluate what made the most sense for the future," she said. "From the very beginning, our vision was always bigger than being open a couple shifts each week. We wanted to serve patrons every day, expand catering, grow our shipping business, and continue building Crossbuck in new ways like we did with our Supper Club and other special events. Unfortunately, the economics simply weren't lining up to support the vision we had for Crossbuck."
The decision to close was difficult, she said, because they were committed to their vision of serving even more customers.
"In fact, May was one of the best sales months in Crossbuck's history," she said. "As bittersweet as it was, we knew it was the right decision for the future. We couldn't be more grateful for this incredible community and the support we were shown right up until the very end."
Tim McLaughlin's Crossbuck Cattle Co. will continue to be in operation, with some reorganization, she added.
A new 'cue
Crossbuck BBQ debuted in April 2022 with a menu that blended barbecue with flavors and traditions from around the globe; with a modern approach to smoking food and a philosophy that focused on pleasing customers.
Tim McLaughlin is a graduate of Le Cordon Bleu who spent the early part of his career in fine dining. He entered the BBQ world after moving to Texas and was at Texas' famed Lockhart BBQ for a decade. McLaughlin remained a co-owner of Lockhart, but he shifted his focus to Crossbuck.
For Crossbuck BBQ, he partnered with Damian Avila, a pitmaster and accomplished chef and operator in his own right.
They used two custom designed 15-foot M Grill smokers, which are triple-insulated, temperature-controlled, wood burning smokers that can smoke at least 800 pounds of meat each day, and it resided in front of the restaurant.
Pitmasters Damian Avila (left) and Tim McLaughlin of Crossbuck BBQ. Crossbuck BBQ & Smokehouse/Facebook
Their fusion of traditional barbecue with classical French and Asian cooking techniques was displayed in a menu that included barbecue basics such as brisket, ribs, sausage, and turkey, as well as more conventional options such as salmon and prime rib.
"I think time and the pandemic have changed what people want out of a restaurant," McLaughlin said when the restaurant opened. "Our goal at Crossbuck is to not just create delicious food and a great atmosphere, but to continually push the envelope."
Into the fire
However, the owners became mired in years-long legal battle with Lockhart Barbecue that became big statewide news. The long and costly court cases ended in a split decision in late 2025. McLaughlin told D Magazine then, "No restaurant worker has $200,000 sitting in their bank account in case they get fired."
In early 2026, Crossbuck launched a supper club, and the restaurant threw a grand celebration for its four-year anniversary in April. "The 4-year milestone on 4/4 reflects the brand’s continued growth and commitment to delivering an innovative and elevated BBQ experience," a late-March release about the event said.
McLaughlin also launched his TV star; in May, he competed alongside Chef Bobby Flay on Food Network's BBQ Brawl and faced a shocking elimination.
As for what's next, Beth McLaughlin said, "DFW will still be home. Fortunately, some exciting opportunities have presented themselves. Just give us a little time to catch our breath and get settled, and we'll be excited to share more soon."
