Our Barbecue

At Bull Hawgs Barbecue, we cook our BBQ from the heart. Bull Hawgs starts with the butt-end of a pork shoulder better known as the Boston Butt. Bone-in always, as this plays a part in flavor.

The Boston Butt has the most fat, which renders during a long slow cooking period. This is where most of the moistness of our barbecue comes from. Lots of folks don’t like fat and neither do we in our finished product. All of our pork barbecue is pulled by hand and carefully separated so you get all the goody. Rendering is a chemical process that occurs while cooking that cannot be achieved with fast cooking.

Bull Hawgs doesn’t cut corners. If you cook your pork fast you get no rendering of fat, hence you have dry, tough, BBQ. We use only seasoned pecan for smoking. Hickory smoking is one of the most popular methods of cooking barbecue, but after you eat as much barbecue as we have, the hickory flavor gets a little strong. Pecan is a good neutral wood that doesn’t overpower the flavor of our pork or leave our barbecue bitter from over-smoking.

Our spices? Well, that's a secret. They are rubbed on before cooking and extra care is taken to ensure complete coverage. Dry rubs are pretty popular among BBQ cookers these days. Using a dry rub eliminates the basting process that some cookers use and allows us to leave our cooker closed to maintain the optimum cooking temperature. 

I hope you enjoy my barbecue as much as I like cooking it for you.

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