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


Comments from our joint finder app.
asked for sauce on the side, but didn't happen. will need another visit to evaluate. as far as I could tell, brisket was good, and ribs and sausage were okay. friendly people and great service.
oddsfoe @ Kirby’s Barbeque, 2016-03-25 17:36:29
Stopped by on way to Houston from Dallas. Got the mixed plate which gave me brisket, sausage, potato salad, and corn on the cob. Brisket was very good; solid bark with good consistency and taste. Sausage was solid; would've liked more snap to it. Sides hit the spot. Overall nice stop off I-45.
Rahul Yaratha @ Kirby’s Barbeque, 2016-01-14 22:01:18
Kirby to open. Wednesday thru Saturday. Definitely the best BBQ between Dallas and Austin.
Carter Harris @ Kirby’s Barbeque, 2015-05-15 04:25:20
I stop in here on way back from NE TX to Austin. Great brisket. Just right amount of smoke and tenderness. You will almost always see Kirby in back slicing brisket. You know you are in a place that wants you to taste most flavorful cut when they charge more for lean cut than moist.
Terry r @ Kirby’s Barbeque, 2015-03-30 04:47:07
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 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
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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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