Holy Smokin’ Butts BBQ food truck is making the transition into a 2,000-square-foot brick-and-mortar space at 1104 S. Wilmot Rd. The tentative opening is in two weeks, when space renovations and permit approvals are expected to wrap up.
Contrary to the “butts” in the name, their specialty is brisket rubbed with salt, pepper, and a proprietary spice blend before slowly smoking over pecan wood for 18 to 20 hours.
“Our barbecue is Texas-style through and through,” said Curt Lewis, who owns Holy Smokin’ Butts BBQ with his wife Marisa Lewis. The simple rub allows the meat to shine, while the abundant pecan wood in Tucson provides a sweet smoke flavor that isn’t overpowering when used for extended cooking periods.
With 30 years of barbecue enthusiast experience under his belt, Curt is able to tell when a brisket is done by poking it. Curt worked as a program manager in Waco, Texas before moving with Marisa to Tucson, where she was originally from.
The food truck established a following while parked at the northeast corner of Kolb Road and 22nd Street. While the brick-and-mortar restaurant space isn’t ready quite yet, the couple is now out front of the building selling barbecue from their food truck. The street sign still shows “Quick Subs & More” with a sombrero-wielding saguaro, but expect that to change once they receive approval to update it.
Other menu offerings include tri-tip, St. Louis-style pork ribs, sausage, pulled pork, and eventually chicken. Plates comes with a brioche bun, two sides, and a choice of the house-made sauces: sweet, spicy, or Carolina mustard.
Side options include smoked baked beans, potato salad, and coleslaw.
Operating hours are 11 a.m. – 9 p.m. Tuesday through Saturday.
Holy Smokin’ Butts BBQ is located at 1104 S. Wilmot Rd. and can be reached at (520) 329-3088. For more information, visit holysmokinbutts.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
