Bubba Moses Pit BBQ

106 W. Hwy 31
Dawson, TX 76639

Phone: (254) 578-3494
Hours: M-Sat 10-7
Facebook: www.facebook.com/BubbaMosesPitSmokedBbq

Opened 2012
Pitmaster Donnie "Bubba" Moses
Method Mesquite in an offset smoker

TMBBQ Rating: 2.5

TMBBQ Buzz

Comments from our joint finder app.
Brown's BBQ in Austin. South Lamar. Beef ribs: small but have good flavor. If they were cooked any longer they would have become tough. The brisket had very good taste a little bit of a smoke ring but the fat should've been rendered down unlock more on the moist cut. The lien cut was very good and tender. The sauce had a sweetness to it that was just a bad right but could've used a little pepper. I had two sides the coleslaw and the mac & cheese. The coleslaw was too vinegary but the mac & cheese was quite good but had a Val Vita cheese taste to it. All in all I would give it a 3 1/2 out of five stars for the ribs and for the lean brisket I'd give it a four out of five. For the moist have to give it two out of five just because half of the meat I got was just fat size since they paid $14 a pound for half of what I should've got if you go make sure that they trim the moist before they weigh it
Terry r @ , 2015-05-04 00:43:59
@Rafter J's in Iowa Park. Passed this place for sometime. Curious about a BBQ and Canjun food place. They do not have ribs on the two meat plate. I ordered ribs while my husband ordered sliced brisket and sausage. The ribs had a good texture and were tender. No spice that I could tell were on the ribs. BBQ sauce is tangy and slightly sweet. The ribs do benefit from the sauce. Sausage is an Eckridge type. Brisket did not have much of a smoke ring snd was a little dry. There was not much in the way of spices on the brisket. The brisket did have a little bit of bark but not much and some smoke flavor. Next we will try the Canjun fair.
Mae McKnight @ , 2015-05-03 23:48:13
Wet brisket was great. Pork spare red dry and not cleaned. Good meal over all.
Ted hindes @ Rudy’s Bar-B-Q, 2015-05-02 18:31:18
Had the brisket and pork ribs. Both excellent. Just the right amount of smoke.
scott7 @ Virgie’s Bar-B-Que, 2015-05-02 01:18:59
A heavy chipotle rub on the ribs, a little chewy.
@ Woodshed Smokehouse, 2015-05-01 22:34:51
Caught the very end of lunch service. Good brisket, turkey, and pulled pork, but the bread was the star!
idighorns @ The Granary ’Cue and Brew, 2015-05-01 21:54:36
Brisket nice and moist with lots of smoke. Love that hot sauce! The star of the show is the mutton, though!! Something new for me and can't wait to eat it again!!
Adam Murray @ Southside Market and BBQ, 2015-05-01 18:14:56
Always a great place for brisket. Had a sliced sandwich. Very good today.
scott7 @ Virgie’s Bar-B-Que, 2015-05-01 01:04:20
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Review

Bubba Moses BBQ 01

May 27, 2014

Chances are you won’t just happen upon Bubba Moses Pit BBQ in Dawson. The tiny town is along State Highway 31 between Corsicana and Waco. Even if you’ve driven that route, a well-timed sneeze might cause you to miss Dawson entirely. If you’re alert, look for the steady mesquite smoke that rises behind a metal building along the north side of the road. That’s where Donnie “Bubba” Moses does his cooking, and there’s nothing in the wood pile but mesquite.

Bubba Moses BBQ 04

Those that have eaten meat indirectly smoked with mesquite know just how strong a flavor it can impart. Other Texas hardwoods impart a flavor that might be harder to tell apart, but the punch of mesquite is uniquely powerful. For this reason, many that use mesquite choose to burn it down to coals before cooking barbecue with it. In that process, all of the smoke is carried away before meat and fire ever encounter one another. But here at Bubba Moses Pit BBQ the mesquite twang is alive and well on the meats that are heavily smoked in the rusty old cooker out back.

A smoky essence rose from the slices off of a jet-black brisket. The meat was so tender it was hard to grasp a good mouthful before it crumbled through my fingers, but the first bite from the edge was moist and flavorful. It was well seasoned with salt and black pepper, but forever in the foreground was that smoke. It was almost uncomfortable on the back of the throat, like I’d just inadvertently inhaled, but I kept going back for bite after smoky bite.

Bubba Moses BBQ 02

Thick, meaty ribs were harder to tangle with. Their hide was tough and leathery, and the dry-ish pork beneath wasn’t much of a reward for breaking through. Both the smoke and seasoning were muted compared to that powerful brisket. A few slices of Elgin sausage (which came recommended when I ordered the three-meat plate) were just warmed through without much of any flavor contribution from the smoker.

Bubba Moses BBQ 03

A side of spicy ranch beans provided a good companion to the smoky brisket, and I was hoping that the pea salad would be a nice change of pace. I try to get some greenery whenever I can while on the barbecue trail, and there aren’t many better green options than pea salad. That is unless the cook started with canned peas instead of either fresh or frozen. The textural pop of each pea is lost immediately with drab, mushy canned peas. There’s really no saving it no matter how much dressing you add to the mix.

Bubba Moses Pit BBQ is one of those joints I would have counted as a real find had I just happened upon it, but I must credit the Corsicana Chamber of Commerce for sending along their recommendation. It’s the sort of joint that’s worth the twenty-five minute drive from Corsicana for some of that brisket, but there’s no need to go much further out of your way.

Comments

3 Comments

  • Courtney Thatcher Gonzalez says:

    Very good BBQ! My family eats there a lot.

  • Sabra Rasco says:

    Not sure about the comment on the ribs they are delicious and he missed out on the homemade from scratch potato salad with real potatoes

  • maudie says:

    can not wait to make it that way… i have heard nothing but, GREAT things about this place!!!! 😀

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