Customers have been lining up across the parking lot at the corner of Joppa Road and Perring Parkway in Parkville most weekends, waiting for a chance at brisket, ribs and pulled pork from a takeout stand. Beef usually sells out around 3 p.m., while the stand's remaining food is typically available until around 5:30 p.m. The operation, called Slicen Dyson Smoked Meats, opens at noon on Saturdays and Sundays and keeps serving only until the food runs out.
A Weekend-Only Stand With a Growing Following
Slicen Dyson Smoked Meats sits next to Jerry's Chevrolet at the corner of Joppa Road and Perring Parkway, according to Baltimore magazine, which reported that platters, sandwiches and sides are available from noon until sellout on Saturdays and Sundays. The magazine noted that lines have formed across the parking lot on weekends, and that the stand sells ribs, brisket, pulled pork, pit beef, chicken thighs and other meats. The Baltimore Banner reported that customers have been known to line up for an hour or longer, with some arriving before the noon opening.
Slicen Dyson's own site describes the business as bringing “homemade, authentic, Texas-inspired barbecue to Maryland,” and states plainly that the stand stays open only “until we sell out.” The menu spans full platters down to individual sides, with meat sold by the pound, on sandwiches or on platters.
What's on the Menu, and What It Costs
According to the stand's own menu page, a Meat Sampler Platter with four different meats runs $25, while the Parkville Platter, which comes with two meats and two sides, is listed at $20. There's also a Towson Special — macaroni and cheese piled with meat on top — priced at $12. The site notes that these are cash prices with tax included.
The menu also states that Slicen Dyson makes everything fresh in-house and avoids seed oils, corn syrup and other ultra-processed ingredients. Baltimore magazine's reporting adds mac and cheese and birria collard greens to the list of items customers can find at the stand.
From Food Truck to Storefront Window
Before it became a fixed takeout stand, Slicen Dyson Smoked Meats began as a catering company and food trailer. Baltimore magazine reported that the man behind the operation started barbecuing to help himself heal from a neck injury six years ago — a detail the stand's public materials do not elaborate on further.
Whatever drew him to the smoker, the response since the stand opened its window has been steady: parking lot lines on weekends, according to Baltimore magazine, and a menu built around slow-cooked staples rather than a rotating specials board. For now, the schedule remains simple — noon to sellout, Saturday and Sunday, at the corner of Joppa Road and Perring Parkway in Parkville.
