Kirby’s Barbeque

4592 Texas Hwy. 14 N.
Mexia, TX 76667

Phone: 254-562-5076
Hours: Wed-€“Fri 10-€“6, Sat 10-€“3

Opened 1991 (current location since 2008)
Pitmaster Kirby Hyden
Method Post oak; indirect-heat pit
Pro Tip It's about two miles south of the city limits.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
They only do ribs on fri and sat, so I missed out on that. Great little joint in the middle of nowhere. Sausage is apparently Slovacek’s out of snook. Which I like, so it was good. Pre-sliced and sauce already applied, but oh well. Brisket was thin sliced and pretty lean. Not as flaky as some, but not tough by any means. Was slightly on the dry side, but good. Putting the sauce automatically on the meat threw me off when trying to distinguish flavors. Overall I’d say it was good, but not special. Solid all the way around. B
Scott Jarvis @ Kirby’s Barbeque, 2014-07-01 22:10:40
Above average BBQ in the middle of nowhere!!! Great brisket and good sausage.
Rick Toumbs @ Kirby’s Barbeque, 2013-11-30 00:08:32
Excellent fatty brisket!! Great smokiness on the lean! I grew up on Slovaceks sausage , so having it was a treat! The staff was very friendly and gave us a tour of the pits! The only bad thing was...no ribs to the weekend. :(. Definitely worth driving out if the way for!!
scott_moody @ Kirby’s Barbeque, 2013-07-31 16:40:40
Worth every bit of the stop!!! Brisket was perfect! Great flavor!
Lisa Moody @ Kirby’s Barbeque, 2013-07-31 16:40:02
Kirby Hyden is one of the friendliest people in BBQ. His food is pretty good too.
Robert Lerma @ Kirby’s Barbeque, 2013-06-28 18:56:41
Tasty burnt ends and smokey ribs.
John Brotherton @ Kirby’s Barbeque, 2013-06-10 15:31:09
Best in Texas!
Julie Jackson @ Kirby’s Barbeque, 2013-06-09 22:01:35
Great way to start the day. They gave me trimmed brisket unfortunately, but friend did give me a bite of untrimmed. Good stuff. Enjoyed the ribs most. Excellent. Sausage was pretty routine.
ldiablo @ Kirby’s Barbeque, 2013-06-08 13:07:41
More Buzz →

Review

May 16, 2013

Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance. In 1960 Hyden’s grandfather opened a joint called Holloway’s in a tiny building on the north side of town (his dad also opened a joint, in Groesbeck, in the late seventies). Hyden took over Holloway’s in 1991, moved the operation to his newish metal building located across Texas Highway 14 from the Mexia–Limestone County Airport, and renamed it Kirby’s. The new place has a bigger capacity; Hyden installed two large steel barrel smokers, which he fires up in tandem on the weekends, when they add ribs and chicken to the menu. But on any given day, briskets take up most of the real estate. The smoking process for those briskets is unique—Kirby starts them during the day, removes them from the smoker when he leaves for the night, then puts them back on the smoker to finish them when he arrives again at four in the morning. The result is stunning: the meat was deeply flavored, and each slice was moist and perfectly cooked (Kirby’s charges extra for trimmed brisket, but you’re going to want all the fat left on anyway). A heavy rub provided a real punch of saltiness and a hint of cayenne, but the meat wasn’t overpowered. The spareribs, also coated with an impressive bark, were incredibly tender despite their heft. The sausage comes from Slovacek’s, in Snook, and this version was smoky with a nice snap. The only disappointment was the soggy pulled pork, which can be skipped altogether. You’ll find only the most basic of side items, but the buttermilk pie is worth a try. Let’s just hope the knowledge that makes Kirby’s so good can be passed on to the next generation.

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