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.
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

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.

 

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