If you pull up to Outpost 36 Texas Barbeque, in Keller, about an hour northwest of Dallas, and think the building looks familiar, you might be on to something. The former Golden Corral location is full of surprises (but no buffet line), including cold-smoked salmon on the menu, TVs displaying live footage from the pit room, and a market selling raw beef from a ranch owned by the same folks who run the restaurant.Outpost 76, near Sulphur Springs, about two hours east of Keller, is home to 1,800 head of Angus and Wagyu cattle. The ranch produces beef that’s a cross between both breeds. Much of the product is served at its two sister restaurants, which share a parking lot: Outpost 36, which will soon…

The post The Must-Try Dish at This BBQ Joint Is the Cold-Smoked Salmon—Really appeared first on Texas Monthly.