76 Hickory, Bark & Bones
Our Story
East Texas BBQ the way it was meant to be — wood, smoke, time, and no shortcuts.
Born in East Texas
76 Hickory, Bark & Bones started the same way most great BBQ does — with a backyard pit, a pile of hickory wood, and a stubborn refusal to rush the process.
We're rooted in the East Texas tradition of low-and-slow smoking. No gas assists. No shortcuts. Just real wood, real smoke, and meat that's earned its bark.
Every brisket, rack of ribs, and link of sausage that comes off our pit is the result of hours of patience and years of practice. That's the only way we know how to do it.
Est.
East Texas
BBQ
How We Do It
The Way We Cook
Real Wood Only
Hickory and oak. Every cook, every time. The smoke flavor you taste is earned, not added.
Low & Slow
We don't rush the pit. Good BBQ takes time, and we respect that.
Fresh Daily
We smoke fresh every day. When it's gone, it's gone — that's how you know it's real.
East Texas Roots
This is the BBQ tradition we grew up with. We're proud to carry it forward.
Opening Soon.
We're waiting on permits and putting the finishing touches on the pit. Follow us or check back soon — we'll be firing up before you know it.