The Brick Pit of Mobile, Alabama begins by “loading up the massive smoker with 30 or so 8-9 pound Boston butts that will undergo some 25-30 hours of smoking at about 225 degrees.” Pitmaster Bill Armbrecht uses no seasoning at all, other than that which the smoke from pecan wood provides. The pork is hand-pulled and served with sauce on the side. That’s what David Holloway of named The Best Thing I Ate Last Week. Read his writeup of The Brick Pit here.