A TEXAS TRIP.
AN ARKANSAS
TABLE.
A love of flame-cooked food became a reason to gather. This is the story behind Salty Dalty’s BBQ.
How we smoke it
Texas left an impression.
Living in two of the country’s great barbecue cities gave Dalton a love of smoked meat. Then came a trip to Texas, and a meal he wanted people back home to experience for themselves.
That became the idea behind Salty Dalty’s: bring those flavors to Arkansas, take the time the meat needs, and give people a reason to come together.
Good food gets people talking.
For Dalton, the pleasure starts with a flame and the patience to cook slowly. Flavor and tenderness take time. Anticipating that first bite is part of it.
The other part happens around the table: a conversation, a family meal, a connection with someone in the community. That is the experience Salty Dalty’s wants to share.
THE BRISKET
SETS THE
PACE.
Care before the smoker. Patience inside it. A hand-cut finish.
Start with prime.
Prime-grade brisket is the starting point.
Trim with care.
Each brisket is carefully trimmed before cooking.
Build the seasoning.
Seasoning comes before the smoke.
Give it the night.
An overnight brine at 37°F is part of the preparation.
Choose the smoke.
The smoker is heated to 225°F with a carefully selected mix of woods.
Into the smoker.
The prepared brisket goes into the smoker cold.
A little attention.
At 5 hours and 45 minutes, the surface gets an apple cider vinegar mist.
Ready when it’s tender.
Tenderness checks begin around the 10-hour mark. The clock does not decide when it is done.
Keep it warm.
Once tender, the brisket is held in a 145°F warmer until service.
Finish by hand.
Hand slicing is the final step before serving.
GOOD FOOD.
GOOD COMPANY.
Bring a few friends.
We’ll bring the smoke.