Tips for a mouth-watering brisket from this saloon

Come along as we take you behind the scenes at The Hatching Post Saloon for a smoky treat.

Today's special?

A juicy, lip-smacking brisket that's going to knock your socks off.

Follow along with Chef Ryan and his simple but effective recipe to get this mouth-watering brisket ready to serve.

Step 1: Trimming and Shaping - To start, the brisket is trimmed to allow for optimal smoke absorption and shaped just right.

"You almost want the brisket to be aerodynamic so the smoke rolls smoothly around it," Chef Ryan explained.

Step 2: Seasoning and Rub - Next up, a dash of hot sauce is added as a binder, followed by a simple yet effective salt and pepper rub.

Step 3: Fat Side Up - Wondering why it's cooked fat side up? It's to let the fat render into the meat while cooking, enhancing its flavor and forming a tantalizing bark on top.

Step 4: Into the Smoker - The brisket then embarks on a slow and steady 10 to 12-hour journey in the smoker.

Step 5: Spraying - The brisket is sprayed with apple cider vinegar periodically to help build the crust and get more smoke into the meat.

Step 6: Wrapping and Finishing - Post-smoke, the brisket is wrapped and given an extra two hours to reach its peak deliciousness. Yes, it's a 14-hour adventure to brisket bliss, but it is worth the wait!

Hungry yet?

Make your way to The Hatching Post to find barbeque dishes that taste so good, you'll fight your friends for it!