Albert Pit Barbecue is proud to cater “Honest to Goodness Real Barbecue” to northern Colorado–with the sauce on the side.  One of the ways to identify real wood smoked barbecue is that it isn’t covered in sauce.  No matter how good the sauce, the sign of barbecue made with shortcuts is a sauce dousing.   Our pit master doesn’t drown his creation.  After all, he just spent 6 to 12 hours smoking the meat over hickory, constantly monitoring the pit  temperature to keep it “slow and low,” shifting meats from hot to cool spots and then back again, and pulling and slicing the meat by hand.

Now, the thing to do with a barbecue sauce (especially a great tasting one like Albert Pit Barbecue’s homemade Fat Albert sauce) is to serve it on the side. Then the sauce can be added (a little or a lot) to compliment the meat.  Just the way a wine expert takes a small sip; Barbecue Enthusiasts always take a little taste of the meat before adding the sauce.  Some hard-core Texas BBQ joints serve no sauce at all with their smokey ‘cue…and sneer at any outsiders innocent enough to ask for it.  In Colorado, our clients like to make their own decision about sauce and serving it on the side lets them do so.

Fat Albert Barbecue Sauce is our Colorado take on the thick, spicy, tomato ketchup-based variety that is popular in Kansas City.  Our sauce is tomato based and has a little kick, but it is thin so it penetrates the meat rather than just sitting on top and soaking into the bun.

Available by the bottle on our First Friday Carry Out Nights…and of course with any catered bbq order.

What a confusing butchered animal a hog is.  We smoke pork butts to make our hand-pulled pork barbecue.  A pork butt isn’t at all on the animal where you would think it would be.  The pork butt comes from the part of a hog that you’d think of as the front shoulder.  (The place where you’d think a pork butt comes from in the rear is called the ham.) But if you asked a butcher for a pork shoulder, you’d actually get part of the front leg, which is also called a picnic roast.  Confusing, huh?  But when you cook it right; it just doesn’t matter how the meat is labeled.

We start by giving the pork butts the real spa treatment.

We message the meat with a tasty spiced rub before we move it into the smoker.  We choose pork butts to make our barbecue because it is fatty and fat makes flavorful meat.  But you don’t want it too fatty, right?  So we smoke the meat over a 250 degree fire so long that the fat literally melts.

We check in on it all through the day, moving it to a warmer spot and then a cooler spot and back again—just like a diva.

Then we wrap it up in a toasty foil blanket.

The best part of our day is getting the pork butts out of the pit and pulling the roasts apart with our hands–just because they are so tender that we can do that.    Then we pull the meat by hand so that only the best bits of the pork butt and not hunks of fat are served to you.

Add the holy trinity of barbecue sides…beans, potato salad, coleslaw and a fresh sandwich bun and we have a meal worthy of our serving to our friends and family.  Thanks for enjoying it along with us.

We sell pulled pork by the pound and love to bring it to corporate events.  See our Barbecue Catering Menu.