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.
Finally got to eat here and SO worth the wait! Brisket was amazing. No fancy rubs or magic mops, just perfectly cooked and seasoned beef with incredible texture and flavor! All served by some of the nicest folks I've ever come across in my BBQ travels. Can't wait to come back and do it again!
Adam Murray @ Prause Meat Market, 2015-05-27 18:15:23
Outstanding! Had a light lunch - 1/4 lbs of the brisket, 1/4 lbs of pulled pork. Juicy good. The brisket had a nice pink ring & awesome crust... Oh, don't forget the fried pie. I had the cherry, but you won't go wrong with any flavor.
Joe Ashbaugh @ Baker's Ribs and Fried Pies, 2015-05-27 17:37:29
A little holiday weekend feast..we told ours to go & the brisket uncut to maintain moisture---it was perfect, great bark and pepper taste to the melt in your mouth brisket. But the special surprise today were the pork ribs. Don't miss the potatoe salad, some secret ingredient (blue cheese? Sour cream?) makes it exceptional. & while it doesn't need it, the sauce is perfect--better than Louis Mueller's, which has been my long time favorite. Highly recommend.
blackska @ Stiles Switch BBQ & Brew, 2015-05-25 05:30:51
Brisket a little tough, but great flavor. Sausage on point today, overall 4.5/5 and delicious. Pro tip: spicy rice and mac and cheese for sides
Sam Thomas @ Leon’s World’s Finest In & Out Bar-B-Que, 2015-05-25 00:50:27
Amazing all the way around ... Missed the beef ribs again! Got to get here extra early for the beef ribs
kyle craven @ Pecan Lodge, 2015-05-24 17:37:05
My first time to Miller's Smokehouse. The sausage is outstanding (4.8/5.0), Chicken (4.5/5.0), Ribs (4.3/5.0) and Brisket (4.3/5.0) are all very good and the desserts are out of this world - we had Hurricane cake, Southern Pecan Praline cake, apple cobbler and home made cookies.
Jeff Overton @ Miller’s Smokehouse, 2015-05-24 03:45:31
Great place! Brisket was solid. Try the slaw and broccoli salad. When you order jalapeño sausage you expect heat, they have it. Definitely a top 50 in my book.
Shea Woodall @ Hashknife on the Chisholm, 2015-05-24 01:57:57
You have to know how it works to order. They will move you along. Good moist brisket. Nice and salty like the beans. Pork rib was good as well. Lacking some smoke.
Hank Mangum @ Cooper’s Old Time Pit Bar-B-Que, 2015-05-24 00:32:42
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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

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