Mack’s Split Rail Bar-B-Que

201 Greenville Ave.
Mineola, TX 75773

Phone: (903) 569-9750
Hours: Tues-Thu 11-8, F-Sat 11-8:30

Opened 1989
Pitmaster Shane Creech
Method Hickory in a wood-fired rotisserie

TMBBQ Rating: 1.5

TMBBQ Buzz

Comments from our joint finder app.
Didn't get BBQ, but the filet. It was prefect.
dirkelps @ Big Texan Steak Ranch, 2014-11-25 23:57:04
Fantastic had the all you can eat Cajun turkey super moist hit links bologna cut into slices seasoned and smoked brisket moist and tender ribs sweet and smoky beans with pepper pecan cobbler and the folks were super nice
doug_wallace @ Bartley’s Bar-B-Que, 2014-11-25 19:24:03
Got a sliced to go decent but nothingto write home about
doug_wallace @ Sonny Bryan’s Smokehouse, 2014-11-22 00:30:51
Had three meat combo brisket polish and hot link deviled eggs and fries everything was great good folks expect a line
doug_wallace @ Mike Anderson’s BBQ, 2014-11-21 19:03:14
Love this place
Bill coons @ Mumphord’s Place, 2014-11-20 22:23:46
Wonderful to be back. Love this pls
Bill coons @ Mumphord’s Place, 2014-11-20 22:22:54
Had a beef rib... Either best or runner up for best I've had . Excellent all around , loved the rub / char
dayolddoughnut @ La Barbecue, 2014-11-19 21:55:12
A sliced and Fritos for lunch decent Sven out of ten
doug_wallace @ Sammie’s Bar-B-Q, 2014-11-19 00:15:04
More Buzz →

Review

Mack's Split Rail BBQ 01

May 20, 2014

In Wyatt McSpadden’s book Texas BBQ from 2009 there are two evocative early-morning photos of the tall smokestack at Mack’s Split Rail Bar-B-Que in Mineola. Other than these photos, I hadn’t seen or heard much about the place and wondered if maybe it had closed. On a trip to Tyler for a barbecue festival, I took the long way from Dallas through Mineola, and I found Mack’s very much open for business at the corner of Highways 69 and 37.

The old smokestack looked just like McSpadden’s photo (my photo below is a poor re-creation of his scenes), minus the rolling smoke. It was about noon and evidently the smoking for the day was through.

Mack's Split Rail BBQ 02

The smokestack at Mack’s

Possibly, the smoker hadn’t even been lit that day. Both the brisket and ribs were less than fresh, and both had the wan hue of baked meat. A pale pink line had seeped along the sad slices of beef. As I chewed, the meat just seemed to grow in my mouth. I needed a few sips of iced tea just to get it down. Now wary, a smaller bite from the rib was all I needed to confirm the visual. I set aside the mostly intact rib and pondered the tragic fact that an animal died for this. Hopefully there were some good chops and ribeyes on plates elsewhere in East Texas.

Mack's Split Rail BBQ 03

A BBQ Platter at Mack’s

Once beyond the barbecue, the rest of the plate was fantastic. I happily got my fill of hand-breaded fried okra dipped in a tangy sauce. The homemade potato salad was tart with dill pickle, and the pickled green tomatoes were a nice option outside of the standard dill chips. Even the golden Texas toast had me coming back for more. I could have made a meal out of sides, but that’s not really the point. Although temptingly prominent on the menu, I didn’t try the fried shrimp or catfish and I skipped the crawfish étouffée. Those might be the best options here because it’s evident from the sides that someone on staff knows how to cook. It’s the smoking that seems to be the challenge.

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