Post Mountain BBQ

310 S Main St.
Burnet, TX 78611

Phone: (830) 613-1055
Hours: Wed-Sat 11-7
Twitter: @BbqSusie
Facebook: www.facebook.com/PostMountainBBQ

Opened 2013
Pitmaster Bill Pell
Method Live oak in an indirect heat pit

TMBBQ Rating: 3.75

TMBBQ Buzz

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

Post Mountain BBQ 05

April 15, 2014

Post Mountain BBQ is in a tough spot. This tiny barbecue joint has its back to busy Highway 281 that bisects Burnet, and it’s a half block off the town square. Unless your keen eye picks up the small sign hanging out front that reads “BBQ,” you’d probably miss it, but this is barbecue worth going out of your way for.

Post Mountain BBQ 03

BBQ Beacon

Bill and Susie Pell have ran this place since late last year, and they have put their own touch on every item in the limited menu. You’ll only find ribs as an intermittent special, so a three-meat plate generally means brisket, sausage and smoked turkey. All are smoked over live oak in one of three offset smokers out back.

Sliced brisket here comes only from the flat. The point is separated and its entirety is chopped for sandwiches. It’s really a shame knowing how good the lean beef was. The fatty would surely be a treat. The primary flavor is black pepper, even before any smoky or beefy notes. The finish is succulent with plenty of juiciness remaining in the beef. One reason may be the way the Pell holds the brisket. At the bottom of a steam table tray is a shallow pool of beef drippings. The fat layer in between the point and flat remains on the brisket, and it sits directly in the drippings. The fat itself doesn’t make for great eating, but it provides a protective layer that keeps the beef from getting mushy.

Post Mountain BBQ 01

All the meats

A good version of Elgin sausage had good smokiness and a nice snappy casing, but it’s the turkey that stole the show. The black pepper is less overwhelming than on the brisket, so the smoke is able to shine through. The meat stays moist, no doubt assisted by a factory-injected salt solution. At least that what the labels said on those Sysco boxes lying around the pit area. No matter, the turkey was excellent, as it’s got to be as one of a mere trio of meats.

The sides are all homemade by Susie Pell. She stays busy making fresh batches of creamy, celery flecked potato salad and a half dozen desserts on any given day. She also watches plenty of food TV, and did a double take after she ran my credit card. The food was already in the bag, but she insisted I try her signature vinegar cobbler. If you’ve ever had vinegar pie, it has just a bit of acidic sting. This cobbler on the other hand tasted like an extra shot was added atop before serving. You need some significant sweetness to counteract all that tartness, but Susie’s recipe was up to the task. I can’t say I’d get it again, but that has more to do with the fact that I also tried her buttermilk pie. The health department insists she keep it refrigerated, but it was the perfect temperature after spending thirty minutes on my dashboard.

Post Mountain BBQ 02

Vinegar Cobbler

Payne’s Bar-B-Q Shak in Burnet, the subject of last week’s review, was one great barbecue discovery in the Hill Country. Finding it and Post Mountain BBQ on the same day seemed almost unfair. Whether you come by car or by rail (The Hill Country Flyer from Austin stops three blocks away at the Burnet Train Depot), Burnet is now officially a barbecue destination worth traveling for. Just don’t leave without having dessert.

Comments

  • Ken Goldenberg

    I was always impressed by how good the turkey was when we were in the Austin/Hill Country area last year. “Smoked” turkey you get out here in California ends up tasting like ham – even when I’ve made my own for Thanksgiving (maybe because it’s brined first?) and has that smoked-pinkish color. I kept wondering how they do it and keep it looking and tasting like turkey!

  • Ken Goldenberg

    “I was always impressed by how good the
    turkey was when we were in the Austin/Hill Country area last year.
    “Smoked” turkey you get out here in California ends up tasting like
    ham – even when I’ve made my own for Thanksgiving (maybe because it’s brined
    first?) and has that smoked-pinkish color. I kept wondering how they do it and
    keep it looking and tasting like turkey!”