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.
Really enjoyed it. Brisket had great flavor, fresh cut fries were excellent. Tracy is a fantastic waitress.
beau smith @ Cokers, 2015-05-04 17:39:11
Brown's BBQ in Austin. South Lamar. Beef ribs: small but have good flavor. If they were cooked any longer they would have become tough. The brisket had very good taste a little bit of a smoke ring but the fat should've been rendered down unlock more on the moist cut. The lien cut was very good and tender. The sauce had a sweetness to it that was just a bad right but could've used a little pepper. I had two sides the coleslaw and the mac & cheese. The coleslaw was too vinegary but the mac & cheese was quite good but had a Val Vita cheese taste to it. All in all I would give it a 3 1/2 out of five stars for the ribs and for the lean brisket I'd give it a four out of five. For the moist have to give it two out of five just because half of the meat I got was just fat size since they paid $14 a pound for half of what I should've got if you go make sure that they trim the moist before they weigh it
Terry r @ , 2015-05-04 00:43:59
@Rafter J's in Iowa Park. Passed this place for sometime. Curious about a BBQ and Canjun food place. They do not have ribs on the two meat plate. I ordered ribs while my husband ordered sliced brisket and sausage. The ribs had a good texture and were tender. No spice that I could tell were on the ribs. BBQ sauce is tangy and slightly sweet. The ribs do benefit from the sauce. Sausage is an Eckridge type. Brisket did not have much of a smoke ring snd was a little dry. There was not much in the way of spices on the brisket. The brisket did have a little bit of bark but not much and some smoke flavor. Next we will try the Canjun fair.
Mae McKnight @ , 2015-05-03 23:48:13
Wet brisket was great. Pork spare red dry and not cleaned. Good meal over all.
Ted hindes @ Rudy’s Bar-B-Q, 2015-05-02 18:31:18
Had the brisket and pork ribs. Both excellent. Just the right amount of smoke.
scott7 @ Virgie’s Bar-B-Que, 2015-05-02 01:18:59
A heavy chipotle rub on the ribs, a little chewy.
@ Woodshed Smokehouse, 2015-05-01 22:34:51
Caught the very end of lunch service. Good brisket, turkey, and pulled pork, but the bread was the star!
idighorns @ The Granary ’Cue and Brew, 2015-05-01 21:54:36
Brisket nice and moist with lots of smoke. Love that hot sauce! The star of the show is the mutton, though!! Something new for me and can't wait to eat it again!!
Adam Murray @ Southside Market and BBQ, 2015-05-01 18:14:56
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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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