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

TMBBQ Buzz

Comments from our joint finder app.
Stanley's - Tyler Ribs - beautiful, perfectly pink. Soft, almost oddly mushy, but with a tasty sweetness that I enjoyed. Brisket - well cooked, tender, but a bit dry and not much smoke flavor at all. The bark was thin, as was the smoke ring. Overall good, but nothing to really make it stand out. Gets a 'meh' B from me.
Scott Jarvis @ Stanley’s Famous Pit Bar-B-Q, 2014-09-18 18:14:00
Had the brisket ribs and sausage all very good. Sides are over the top good. Smoked jalapeño app is amazing.
Roman @ Two Bros. BBQ Market, 2014-09-18 16:53:37
Went for "My Ribs" and "Your Ribs". Both good but latter wins out. Brisket definitely dry; was hard for me to get into. Sausage was okay. Definitely try key lime pie. Enjoyed the decor. Overall a good, not great Q place.
Rahul Yaratha @ Big Boys Barbecue, 2014-09-17 23:24:47
Brisket sandwich was good. And that's all she wrote as there is nothing else (chicken, sausage, turkey, potato salad, etc). Not even my friends who all went to Tech even heard of this place. Scratching my head on such a high TM ranking.
Rahul Yaratha @ Tom and Bingo’s Hickory Pit Bar-B-Que, 2014-09-17 23:21:48
We had Friday night dinner here. Brisket was tender and delicious. A little too much fat for my husband, but my daughter and I thought it was PERFECT. Good seasoning and good bark. No sauce needed. Homemade creamed corn is the best I have ever had. Coleslaw is delicious and not overdressed. We finished the meal with the homemade fried strawberry pies - one of the tastiest desserts I have ever put in my mouth. Live music. Dishes served family style. <$40 for 3 people including soft drinks and several beers. Definitely will go back!
Marcy Newman @ Two Bros. BBQ Market, 2014-09-17 22:16:13
Just average
David Monasmith @ Crossroads Smokehouse, 2014-09-17 17:42:33
Brisket was good, pulled pork over sauced. Over all it was ok at best. Prob won't be back here. I was surprised it made the TM list, I think they missed it on this list.
epp @ Lamberts Downtown Barbecue, 2014-09-15 17:43:26
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
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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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