You’d think the heat in Phoenix, Arizona, where temperatures can reach 117 degrees, might dissuade people from standing in line for hours. But try a bite of Little Miss BBQ’s brisket and you’ll understand why.
With a reverence for Texas tradition and a few years of competition ’cueing under his belt, Scott Holmes, 42, and his wife Bekke, 36, opened Little Miss in 2013 to immediate acclaim on the strength of his melt-in-your-mouth, oak-smoked brisket. It’s a pitmaster journey that began with Scott’s first addictive bite of barbecue on a visit to Bekke’s parents in Austin in 2007.
“I'm just some guy from Tempe, but my goal is to try to recreate the barbecue experience I fell in love with in Texas,” he says. “The first time I went to Texas, I went to the Salt Lick. You show up, and they’ve got the stone building and the big pit right there; I thought it was the coolest thing ever. I came back from that [trip] and bought a smoker.”