Smoked Beef Brisket
Slow-smoked brisket with deep bark and tender slices.
Our Story
It started with smoke.
The story behind Wicked Bark and Bone BBQ began back in the 1980s with a small Brinkmann smoker, a Weber kettle, and a curiosity about what could be accomplished with wood, charcoal, meat, and time.
For Steve French, those early years were about experimenting on a small scale—trying different techniques, learning from every cook, and developing an appreciation for the craft of BBQ.
By the mid-'80s, the cooks were getting considerably bigger.
Steve became part of a pig co-op—a group of friends who put on large gatherings centered around whole-hog BBQ. The night before each gathering, the group would fire up the pit and spend the night spit-roasting a whole hog, tending the fire until it was time to feed the crowd the following day.
Those gatherings helped shape what BBQ would come to mean to Steve. It wasn't simply about the food. It was about what happened around the food—friends gathering near the fire, families coming together, stories being told, and a meal becoming the centerpiece of a memorable day.
The Journey Grows
By the early 2000s, Michele joined Steve on the journey, and BBQ increasingly became something they shared together.
Over the years, Steve and Michele continued to build on those early experiences. The smokers got bigger, the cooks became more ambitious, and what had started as a passion for BBQ grew into a shared passion for bringing people together.
Together, they built their own outdoor kitchen and BBQ area, creating a place where that philosophy could truly come to life. For more than 15 years, it has served as the center of annual gatherings and fundraising events—regularly feeding 70 to 80 friends, family members, and supporters in a single afternoon.
Those events became about much more than serving BBQ. They reinforced something Steve had discovered around those whole-hog cooks decades earlier: great BBQ has a way of bringing people together.
More than four decades after those first experiments with a little Brinkmann smoker and Weber kettle, Steve and Michele's journey has grown into Wicked Bark and Bone BBQ LLC.
The smokers are bigger these days. The reason for firing them up hasn't changed.
Good food. Good smoke. Good people.
BITE THE BARK.
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