The Menu

USDA Prime brisket, richly marbled and exceptionally juicy. Seasoned with kosher salt and coarse 16-mesh cracked black pepper and smoked slowly for a deep bark and and buttery bite.

Cubed point-end brisket re-smoked in a sweet and savory glaze until caramelized, tender, and packed with deep smoky bark. Rich, saucy, and dangerously good.

Thick-cut pork belly cubes smoked low and slow, then tossed in brown sugar and honey glaze and finished until sticky, caramelized, and melt-in-your-mouth tender.

All-natural whole turkey breast seasoned with kosher salt and cracked black pepper, smoked over red oak until juicy, tender, and beautifully bronzed with a light smoke ring.

Premium Duroc St. Louis-Style pork ribs seasoned with Bark’s Signature Rub and smoked low and slow over red oak until tender, juicy and deeply smoky with a beautiful bark.

Premium Duroc pork smoked low & slow over until meltingly tender, then hand-pulled and folded together with its sweet and savory juices.

Tender Jidori chicken seasoned with kosher salt and 16 mesh cracked black pepper and slowly smoked over red oak until juicy, smoky and beautifully burnished.

Seasoned with Barking Pig’s signature dry rub, smoked low and slow over post oak, then finished hot for crispy skin and deep smoky flavor. Tossed in your choice of Buffalo Bark, Hot Honey, or Signature BBQ Sauce.

Massive, meaty Prime beef ribs seasoned simply with kosher salt and 16 mesh coarse black pepper, smoked low and slow over red oak until deeply barked, incredibly tender, and rich with bold beef flavor.

Slow-cooked with brisket trimmings and brown sugar. Smoky, sweet, thick.

Classic creamy slaw with a touch of apple cider vinegar. Cool and crunchy.

Three-cheese baked mac. Crispy top, gooey center.

Cast-iron skillet cornbread with jalapeño and honey butter.

Southern-style with mustard, celery, and dill pickles.

House-brewed Southern sweet tea. Served over ice.

Squeezed daily. Regular or strawberry.

Coke, Diet Coke, Sprite, Dr Pepper.

Cold.