US 322 · Two exits, one pit
322 BBQ322 BBQ
Wilmington, DE · Marsh RdSwitch ▸

Texas method · post-oak · twelve hours · two smokehouses

Oak goes on
at midnight.

Twelve hours later it's real bbq.

New · weekdays 11–3

Lunch12.99

Any burger, sandwich, bowl or salad off the lunch card with potato bites, a drink and a donut. Twenty choices, one price, out fast.

Order lunch ▸See the card

Weekend brunch · with Hill Donut Co.

Brunch, brioche & the pit

Huge brioche donuts, pancakes, breakfast burgers and smoked meats on the same plate. Wilmington opens at 8 AM every day.

Brunch menuHill Donut Co.
On the pit now · WilmingtonFrom the pit log

12-hour brisket

Pulled pork

Baby back ribs

Oak smoked salmon

Back Thursday

Today · the board · Wilmington

If it ain't low & slow
it ain't real bbq

01

Platters & combos

Texas method · 2 sides
12-hour smoked brisket platter
Oak smoked salmon platter
Honey brined turkey breast platter
Chipotle pulled chicken platter
Slow smoked pulled pork platter
Slow smoked ham platter
02

Sandwiches

Served with house-made crispy garlic ranch potatoes
Smoked brisket & ribeye cheese steak
The Cuban sandwich
Crispy shrimp po’ boy
12-hour slow smoked brisket
Slow smoked pulled pork
Chipotle pulled chicken

Prices and options are in the order flow. A 2.9% card fee applies at checkout.

Full menu ▸

Mon

Half-priced apps
& sandwiches

Wed

$1 wings
all day

Fri

AYCE baby back ribs
karaoke 8–11 · Wilmington

01

The road is the
whole story

US 322 runs 494 miles from Lake Erie to the Atlantic — Public Square in Cleveland to the boardwalk at Atlantic City. Part of it was once the Lakes-to-Sea Highway. Two smokehouses sit on it, twenty minutes apart. Same pitmaster, same rub, two pits.

Pick your smokehouse ▸

The pitmaster working the open smoker, 322 BBQ shield on his back

The pitmaster · in the smoke

02

Texas method,
Jersey road

Central Texas taught the method: hardwood, salt and pepper, patience, and sauce on the side if you want it at all. We cook that way and then put a Cuban and a cheesesteak next to it, because this is South Jersey.

A tray of ribs, sliced brisket, pulled pork, smoked chicken, mac and cheese, beans and collards

The platter · ribs, brisket, pork, bird, three sides

Post-oak only

The wood Central Texas runs on. Clean smoke, no bitterness, no gas assist, no liquid smoke.

Dry rub, not sauce

Salt, pepper, and the bark it builds over twelve hours. Q sauce comes on the side. Good brisket doesn’t need it.

Sold till it’s gone

One cook a day, by the quarter pound, shaved or chopped. When a cut sells out it’s off the board till tomorrow.

Briskets stacked on the Ole Hickory smoker racks

On the Ole Hickory · hour nine

Half chickens on the smoker racks

Half chickens · post-oak

Smoked pork butts resting in foil pans

Pork butts · pans out

Chef David

CIA-trained, twenty-five years, Union Square and Starr. First place, Philly Burger Brawl.

Donuts all day

Our sister shop Hill Donut Co. ↗ bakes brioche donuts fresh every morning and we sell them all day at Wilmington — by the one or by the box.

See the dessert board ▸

Two smokehouses

Wilmington, DE — full bar, reservations. Mullica Hill, NJ — BYOB, first come. Both on US 322.

OrderReserve