2017 has been a hot year in Tucson for barbecue joint openings. While the competition is fierce with various specialties, Texas-style brisket is what we’re focusing on today.
Curt Lewis, who owns Holy Smokin’ Butts BBQ with his wife Marisa Lewis, has over 30 years of barbecue enthusiast experience under his belt. Even though he wasn’t a chef, don’t be fooled. That sustained, long-term passion has created magic.
A former food truck, Holy Smokin’ Butts recently settled into a brick-and-mortar location without losing their charm or quality control.
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.
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.
While the standard brisket is worthy of praise and is as juicy as they come, the Fatty Moist Brisket is a must-try for eaters that can appreciate abundant fat. The extra unctuousness will leave your knees shaking.
Holy Smokin’ Butts makes limited quantities of barbecue daily and closes once they’re sold out, so keep up with Holy Smokin’ Butts BBQ on Facebook to check for their “sold out” posts before heading over.
Holy Smokin’ Butts BBQ is located at 1104 S. Wilmot Rd. For more information, call (520) 329-3088 or visit holysmokinbutts.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the 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...