Sean’s Mesquite Pit BBQ

401 N US Highway 287
Decatur, TX 76234

Phone: (940) 627-7227
Hours: M-Sat 11-9, Sun 11-3
Website: www.seansmesquitepitbbq.com
Facebook: www.facebook.com/seansmesquitepitbbqdecatur

Opened 2005
Pitmaster Sean Maynard
Method Wood-fired rotisserie smoker with mesquite

TMBBQ Rating: 2

TMBBQ Buzz

Comments from our joint finder app.
Delicious!!! Beef rib is as big as my forearm! Brisket was fabulous, fell apart just looking at it. Peach cobbler was a nice finish.
Nicole Martin @ Louie Mueller Barbecue, 2015-07-28 18:00:52
Great beans sides. Best on their menu appeared to be the pork ribs fall of the bone tasted little sweet and not to smoked just right. Brisket good flavor but felt it was little dry.
Rudy Rodriguez @ Longhorn Cattle Company Barbecue and Steak Restaurant, 2015-07-28 14:18:04
Got the sausage, ribs and brisket! All really good. Brisket was moist and had good flavor. Side are good and I like the big slice of
Sherry Gaither @ City Market, 2015-07-27 18:05:14
The king of Lockhart; BBQ done right. Man their sausage links are so good I'd crawl over hot coals just for a link. Jalapeño cheddar sausage is handmade and out of this world. Pork ribs had excellent peppery taste and was tender as pork ribs can be. Brisket was almost perfect; moist and nice smoke ring; very slightly inconsistent and a little bit more crust would've been nice. For a town rightfully named BBQ Capital of Texas, this place is the golden star.
Rahul Yaratha @ Kreuz Market, 2015-07-26 18:34:44
Awesome Q!!!!
Craig Crossan @ Opie’s Barbecue, 2015-07-26 17:23:32
Great beef and fried chicken!
kyle craven @ The Slow Bone, 2015-07-26 17:12:45
Great
jeff hodges @ Hutchins BBQ, 2015-07-26 11:50:30
Been to the bunkhouse a couple times love there sausage
doug_wallace @ Bunkhouse Barbeque, 2015-07-25 23:10:09
More Buzz →

Review

October 1, 2013

I’d seen this joint from the highway a couple of times, and I finally took the giant Texas U-turn required to visit. If you’re headed north on US Highway 287 through Decatur you’ll need to exit at US Highway 380 and go around a couple of cloverleaf ramps to get here. Stop when you see a solarium attached to what looks like an old Dairy Queen.

Sean's Mesquite plate

If you get there at lunch expect to wait. It may not be barbecue that’s worth traveling for, but it’s certainly a popular local option. A significant line had formed by 11:45. At least everything should be fresh, or so I hoped. Most were ordering the sandwich special, but I went bigger. Brisket and ribs were obvious choices, and it was the pulled pork that looked best on the carving block. Sadly it was dry with little flavor or smoke. I swear I saw the knife man grab a chunk with plenty of bark from the outer edge of the still intact pork shoulder, but all the bark somehow evaporated before it made it on my plate.

Sean's Mesquite brisket

It’s rare that I find brisket to be the best item on an otherwise poorly executed menu, but these slices were tender and moist with plenty of mesquite smoke flavor. The brisket along with the fresh yeast rolls that are doled out by servers in the dining room would have made a good meal. What didn’t help was a thin stew of leftover meat mixed with potatoes and onions. If better executed it could be Texas’s answer to Brunswick stew, but in this case it tasted like the recycled food that it was. The mac & cheese got some praise in the online reviews that I perused while in line. It consisted of shells and lots of cheese – more of a pasta soup. It reminded me of the less than tempting commercials where processed “liquid gold” is gratuitously poured over pasta.

Sean's Mesquite Ribs

The over-tender ribs were probably from the day before. The meat flaked away from the bone and the overwhelming flavor was salt. One of the ribs had been cut some time ago and had a petrified edge. Another yeast roll, please.

Sean's Mesquite smoker

After the meal I snooped around out back. They had a big stack of mesquite and a small smokehouse. Inside were two aging rotisserie pits. They didn’t have any markings on them from the manufacturer, but I would guess they’re probably old Bewley rotisserie pits. The fact that they’re still operating is a testament to Bewley quality, but the quality of the barbecue coming out of them could be improved.

 

Comments

2 Comments

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  • Craig Brandon says:

    “what looks like an old Dairy Queen” LOL. It is an old Dairy Queen. Back in the day, Decatur (home of Dairy Queen mass owner Hollis Jones) had two. The original one called Red Top, and this one, called Brown Top. The original still stands.

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