Thanks to Brett Ellis from the Fremont Tribune for his piece on Huey’s Smokehouse BBQ.
Per the article, owner Kevin Hulett uses “a mixture of oak, walnut and fruit woods are used to smoke the meat before a variety of rubs are used. Customers then can choose from the original sweet sauce or a sweet fire sauce. We do it as a smoke with a dry rub on it and then we let the customer choose how they want to sauce it up.”
Read the entire article here. Let me know if you get a chance to stop in as it seems a great addition to the Fremont area.
You can find it here:
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