Sean’s Mesquite Pit BBQ
It’s rare to 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 its taste resembled the recycled food that it was. 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.
Method: Wood-fired rotisserie smoker with mesquite
Pitmaster: Sean Maynard
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 …