Mack’s Split Rail Bar-B-Que

201 Greenville Ave.
Mineola, TX 75773

Phone: (903) 569-9750
Hours: Tues-Thu 11-8, F-Sat 11-8:30

Opened 1989
Pitmaster Shane Creech
Method Hickory in a wood-fired rotisserie

TMBBQ Rating: 1.5

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Comments from our joint finder app.
Brisket is really good and tender! Has great smoky flavor. This place also has a butcher!
Nathaniel Cox @ Vincek’s Smokehouse, 2014-08-31 18:30:40
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
Loved that there was no wait unlike that other place on East 6th. Fatty brisket was as advertised. Pepper on crust was perfect. Jalapeño sausage was okay. Loved the cheesy squash - my new favorite side. No beef ribs today sadly. Drank the BBQ sauce too; very good stuff.
Rahul Yaratha @ John Mueller Meat Co., 2014-08-29 16:44:19
Brisket was moist, but tough. Needed more smoke. Spare ribs were ok.
mrb @ Rudy’s Bar-B-Q, 2014-08-27 02:53:29
Stopped at Rudy's at Leon Springs. Not good. Brisket was moist but tough. Ribs were fair.
mrb @ , 2014-08-27 02:47:40
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Review

Mack's Split Rail BBQ 01

May 20, 2014

In Wyatt McSpadden’s book Texas BBQ from 2009 there are two evocative early-morning photos of the tall smokestack at Mack’s Split Rail Bar-B-Que in Mineola. Other than these photos, I hadn’t seen or heard much about the place and wondered if maybe it had closed. On a trip to Tyler for a barbecue festival, I took the long way from Dallas through Mineola, and I found Mack’s very much open for business at the corner of Highways 69 and 37.

The old smokestack looked just like McSpadden’s photo (my photo below is a poor re-creation of his scenes), minus the rolling smoke. It was about noon and evidently the smoking for the day was through.

Mack's Split Rail BBQ 02

The smokestack at Mack’s

Possibly, the smoker hadn’t even been lit that day. Both the brisket and ribs were less than fresh, and both had the wan hue of baked meat. A pale pink line had seeped along the sad slices of beef. As I chewed, the meat just seemed to grow in my mouth. I needed a few sips of iced tea just to get it down. Now wary, a smaller bite from the rib was all I needed to confirm the visual. I set aside the mostly intact rib and pondered the tragic fact that an animal died for this. Hopefully there were some good chops and ribeyes on plates elsewhere in East Texas.

Mack's Split Rail BBQ 03

A BBQ Platter at Mack’s

Once beyond the barbecue, the rest of the plate was fantastic. I happily got my fill of hand-breaded fried okra dipped in a tangy sauce. The homemade potato salad was tart with dill pickle, and the pickled green tomatoes were a nice option outside of the standard dill chips. Even the golden Texas toast had me coming back for more. I could have made a meal out of sides, but that’s not really the point. Although temptingly prominent on the menu, I didn’t try the fried shrimp or catfish and I skipped the crawfish étouffée. Those might be the best options here because it’s evident from the sides that someone on staff knows how to cook. It’s the smoking that seems to be the challenge.

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