Meshack’s BBQ - Garland, TX | Master of Smoke
This was by far the highlight of my recent Dallas trip, which included dining at Off the Bone and Smoke. It was a combination of the food and the amazing hospitality of Travis Mayes and his family. Travis is known for the Pecan wood that he uses to smoke his meats (vs. Hickory or Oak) and his brisket in particular is well renowned.
We arrived at roughly 3 PM and were told there were only two things left: pulled pork and ribs. So we ordered a pound of each, not realizing that was the last of the meat when the next customer who arrived only a couple of minutes after us was told they were sold out. It felt like we had scored a coup.
So what was so great about this BBQ? I say the exceptional command of smoke, which I complimented Travis on as he came out to start closing things down. The pulled pork had a robust smokey flavor, which enhanced the sweet flavor of the pork and didn’t overpower it. The ribs were a stark surprise: the smoke level was much lower and I was shocked to be able to discern the sweet and herbaceous spices used in the dry rub. Undoubtedly, Travis prefers a stronger hand with smoking his meats, but does it without sacrificing the meat’s flavor. I really need to go back and try the brisket!
Now, what put this experience over the top was the time we had with the Mayes family as they closed down the shop for the day. As we were the only diners and we were eating on the bench next to the door, they came out and chatted with us as we ate lunch. We talked about their approach to BBQ and all sorts of other non-food topics. They were so down to earth and friendly. We even received commorative Meshack pens!
So come early (before 3 PM - they only cook 500 lbs of meat a day and when it’s gone, it’s gone!) and eat in your car or wherever else you can. It’s worth the trip! And they are closed Sunday and Monday.
Review from Texas BBQ Magazine