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.
Good bbq. Nice side dishes. Friendly staff.
jeff hodges @ Soda Springs Bar-B-Q, 2015-03-26 19:18:41
good thing the meat is superb, because I'm not a fan of the sauce
Stephen Powell @ Louie Mueller Barbecue, 2015-03-25 19:26:45
Pork ribs are superb. Brisket was a little dry. Ribs don't need sauce which is a good thing because the sauce isn't good. Lockhart slaw has a kick and is ok. Bbq beans are fair. Overall pretty good. Glad I came but won't make any special trips back.
bbq-kel @ Lockhart Smokehouse, 2015-03-25 18:13:50
Rudys BBQ seems to be the most consistent BBQ in Waco. Moist brisket and sausage is always good. Several places to eat BBQ in Waco but always hit or miss.
Jason Holder @ , 2015-03-25 12:38:45
Best q in ft worth had a sliced and a polish sausage both great
doug_wallace @ Angelo’s, 2015-03-24 23:29:22
Average east Texas brisket. Nothing special. Maybe the 2nd or 3rd best in T town. The chicken sandwich is their best offering.
Gene White @ Big Jake’s Bar-B-Que, 2015-03-24 12:47:28
According to Google on 3/21/15, this place is permanently closed
James Peters @ Smitty’s Pit BBQ, 2015-03-21 22:52:44
Last sliced brisket sandwich of the day! Great timing - great BBQ!
Hank Mangum @ Zimmerhanzel’s BBQ, 2015-03-21 19:20:52
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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