Bubba Moses Pit BBQ

106 W. Hwy 31
Dawson, TX 76639

Phone: (254) 578-3494
Hours: M-Sat 10-7
Facebook: www.facebook.com/BubbaMosesPitSmokedBbq

Opened 2012
Pitmaster Donnie "Bubba" Moses
Method Mesquite in an offset smoker

TMBBQ Rating: 2.5

TMBBQ Buzz

Comments from our joint finder app.
It's the full pork ribs here that steal the show! Nice bark, not too thick or dry, good smoke ring and perfectly tender. One if the finest pork ribs in Tx. Chopped brisket and sausage were good. Service was excellent and the restaurant was very clean and well run.
Jim Males @ Virgie’s Bar-B-Que, 2015-07-30 00:06:43
Excellent brisket. Perfect smoke. tender great flavor.
Scott Newman @ Old 300 BBQ, 2015-07-29 17:34:19
Meat fell right off the bone but bother ribs and brisket were pretty dry
kyle craven @ Lee’s Hickory Smoked Bar-B-Q, 2015-07-29 17:25:25
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
More Buzz →

Review

Bubba Moses BBQ 01

May 27, 2014

Chances are you won’t just happen upon Bubba Moses Pit BBQ in Dawson. The tiny town is along State Highway 31 between Corsicana and Waco. Even if you’ve driven that route, a well-timed sneeze might cause you to miss Dawson entirely. If you’re alert, look for the steady mesquite smoke that rises behind a metal building along the north side of the road. That’s where Donnie “Bubba” Moses does his cooking, and there’s nothing in the wood pile but mesquite.

Bubba Moses BBQ 04

Those that have eaten meat indirectly smoked with mesquite know just how strong a flavor it can impart. Other Texas hardwoods impart a flavor that might be harder to tell apart, but the punch of mesquite is uniquely powerful. For this reason, many that use mesquite choose to burn it down to coals before cooking barbecue with it. In that process, all of the smoke is carried away before meat and fire ever encounter one another. But here at Bubba Moses Pit BBQ the mesquite twang is alive and well on the meats that are heavily smoked in the rusty old cooker out back.

A smoky essence rose from the slices off of a jet-black brisket. The meat was so tender it was hard to grasp a good mouthful before it crumbled through my fingers, but the first bite from the edge was moist and flavorful. It was well seasoned with salt and black pepper, but forever in the foreground was that smoke. It was almost uncomfortable on the back of the throat, like I’d just inadvertently inhaled, but I kept going back for bite after smoky bite.

Bubba Moses BBQ 02

Thick, meaty ribs were harder to tangle with. Their hide was tough and leathery, and the dry-ish pork beneath wasn’t much of a reward for breaking through. Both the smoke and seasoning were muted compared to that powerful brisket. A few slices of Elgin sausage (which came recommended when I ordered the three-meat plate) were just warmed through without much of any flavor contribution from the smoker.

Bubba Moses BBQ 03

A side of spicy ranch beans provided a good companion to the smoky brisket, and I was hoping that the pea salad would be a nice change of pace. I try to get some greenery whenever I can while on the barbecue trail, and there aren’t many better green options than pea salad. That is unless the cook started with canned peas instead of either fresh or frozen. The textural pop of each pea is lost immediately with drab, mushy canned peas. There’s really no saving it no matter how much dressing you add to the mix.

Bubba Moses Pit BBQ is one of those joints I would have counted as a real find had I just happened upon it, but I must credit the Corsicana Chamber of Commerce for sending along their recommendation. It’s the sort of joint that’s worth the twenty-five minute drive from Corsicana for some of that brisket, but there’s no need to go much further out of your way.

Comments

3 Comments

  • Courtney Thatcher Gonzalez says:

    Very good BBQ! My family eats there a lot.

  • Sabra Rasco says:

    Not sure about the comment on the ribs they are delicious and he missed out on the homemade from scratch potato salad with real potatoes

  • maudie says:

    can not wait to make it that way… i have heard nothing but, GREAT things about this place!!!! 😀

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