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.
My first time to Miller's Smokehouse. The sausage is outstanding (4.8/5.0), Chicken (4.5/5.0), Ribs (4.3/5.0) and Brisket (4.3/5.0) are all very good and the desserts are out of this world - we had Hurricane cake, Southern Pecan Praline cake, apple cobbler and home made cookies.
Jeff Overton @ Miller’s Smokehouse, 2015-05-24 03:45:31
Great place! Brisket was solid. Try the slaw and broccoli salad. When you order jalapeño sausage you expect heat, they have it. Definitely a top 50 in my book.
Shea Woodall @ Hashknife on the Chisholm, 2015-05-24 01:57:57
You have to know how it works to order. They will move you along. Good moist brisket. Nice and salty like the beans. Pork rib was good as well. Lacking some smoke.
Hank Mangum @ Cooper’s Old Time Pit Bar-B-Que, 2015-05-24 00:32:42
I really enjoyed this place it reminds me of the 183 Flat Country Store, sausage was the best of ribs, and brisket.
@ TC’s Ponderosa, 2015-05-23 21:44:01
Love this place! Close to home and serves up quality meat with great smoke, flavor and ambience. Clean, organized and great Texas music to make you feel right at home.
Adam Murray @ Two Bros. BBQ Market, 2015-05-22 19:18:38
Lined up at 1230 and already sold or of everything but links... Maybe next time!
kyle craven @ Meshack’s Bar-B-Que Shack, 2015-05-21 17:32:20
I know these guys catch a lot of flack for "institutional" BBQ, but I always find their moist brisket consistently yummy and really like their spicy sausage. Good prices and always friendly employees, too!
Adam Murray @ Rudy’s Bar-B-Q, 2015-05-20 17:24:24
Chopped beef sandwich was below par and pork ribs were a 6.5 out of ten. Not sure how this one made the list
kyle craven @ Bartley’s Bar-B-Q, 2015-05-20 16:44:24
More Buzz →

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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