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

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

TMBBQ Rating: 2


Comments from our joint finder app.
Brisket was good, pulled pork over sauced. Over all it was ok at best. Prob won't be back here. I was surprised it made the TM list, I think they missed it on this list.
epp @ Lamberts Downtown Barbecue, 2014-09-15 17:43:26
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
Three meat combo with gravy excellent
doug_wallace @ Tony DeMaria’s Bar-B-Q, 2014-09-12 15:49:29
Was unbelievable. Now the brisket was another story, it was chewy and bland. This place was always my favorite go to joint. The first place I went to eat upon arriving in Austin. The last 4 times over a six month period have been disappointing, seems like his heart is not into it.
Bob Conti @ John Mueller Meat Co., 2014-09-11 23:41:28
Stopped Sunday Sept 7 at 11am. Out of beef ribs. I had the brisket, pork ribs, and sliced pork. Pork ribs were fantastic as was the sliced pork. The flavor and tenderness of the pork p
Bob Conti @ John Mueller Meat Co., 2014-09-11 23:37:04
What a disappointment. I had heard good things about this place but it really didn't deliver. I asked for moist brisket. I received a slab of fat with about an eighth of an inch of meat. Tough gross and inedible. I took it back to the counter and they gave me a new order. Much better, but not as good as others I have had. They said "all their brisket is moist" but I have never had anyone serve me something like I got here September 9, 2014. Not sure I would return.
Marcy Newman @ City Market, 2014-09-11 00:15:04
Great ribs, good sides, brisket was moist but the man that runs the register had the worst attitude towards the customers. The local guys that came in he was nice to but I won't go back.
Jason Holder @ Fargo’s Pit BBQ, 2014-09-10 18:49:25
Finally made to to mann's and I wot be going back. Staff was very nice but the best think on my plate was the sides. The brisket and ribs were both bland. Not enough rub or smoke.
Brad Golub @ Mann’s Smokehouse Bar-B-Que, 2014-04-10 12:28:07
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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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