Hickory BBQ & Smokehouse

Hickory has been smoking meat on Route 28 since the early 1970s, when Ma and Doc Hickory opened it. Doc spent the next thirty years rubbing, smoking, grilling, seasoning, saucing, and basting ribs, brisket, and pulled pork, teaching the craft to his two eldest sons along the way.

The ribs fall off the bone, the brisket holds together enough to slice before it falls apart, and the pulled pork carries real smoke depth instead of leaning on sauce to do the work. Sides carry their weight too: mac and cheese, collards, hush puppies.