Hitch-N-Post BBQ

1880 FM 350 S.
Livingston, TX 77351

Phone: 936-967-0161
Hours: Tue-€“Wed 10:30-€“3, Thur-€“Sat 10:30-€“6:30

Opened 2009
Pitmaster Billy Ray Nelson
Method Red and white oak, pecan, and hickory; indirect-heat pit
Pro Tip Some of the Texas tchotchkes are for sale.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Lamb Ribs and leave, top it off With six pack of Dos Equis, then get back to doing cowboy shit.
@ Gonzales Food Market, 2015-02-26 20:48:48
Ribs and brisket will not disappoint, sausage was pretty soggy, topped off with a Lonestar, please none of the snooty shit, this place gets a 8.
@ City Market, 2015-02-26 19:22:36
Ribs and brisket will not disappoint, sausage was pretty soggy, topped off with a Lonestar, please none of the snooty shit, this place gets a 8.
@ City Market, 2015-02-26 19:22:34
Starting to get full...pea salad and brisket are a 7
@ Luling Bar-B-Q, 2015-02-26 18:58:52
The best pit presentation I've been to, peppered sausage and brisket are the best on their menu.
@ Kreuz Market, 2015-02-26 18:26:27
Sausage is the best I have ever had, I bought $100 worth to take home, brisket and ribs are marginal, the wistful value of the smoke pits is out of this world.
@ Smitty’s Market, 2015-02-26 17:25:04
Everything here is good, sausage was a little greasy, spare ribs looked dry but they were packed with flavor, brisket was text book Texas style...
@ Black’s Barbecue, 2015-02-26 16:17:02
Beef Rib was a tad salty, but cooked to perfection, sausage greasy but good, nothing is perfect so I give this place a 8.5...La Beef a Loca....
@ La Barbecue, 2015-02-25 19:40:20
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Reviews

May 15, 2013

Billy Ray Nelson is the former sheriff in these parts, but he had always dreamed of making real-deal barbecue his full-time gig once he retired. His wish came true four years ago, and boy, is that a good thing for the rest of us. Situated in a wide-open field on FM 350 and marked with a couple of banners (one sporting the joint’s name, the other advertising a ribeye special and what looked to be…