A quick Google search and Batmarr and I were off to Salt Smokehouse. There’s no back story, no lead up, or even any anticipation. We just got right to it.

Salt fuses traditional smoked meats with Asian flavors. Fusion is a word that scares me and is a practice that’s easier claimed than executed. Some things are just weird, such as sushi nachos. True, there is a market for everything, but honest fusion is thoughtful and refined. It doesn’t give off vibes of trying too hard or being sophomoric. It melds together beautifully and makes you wonder, “Why didn’t someone think of this sooner?” That’s Salt!

The restaurant is located on the grounds of the old Huntsville Industrial Complex, which burned down some decades ago. It’s been replaced with a fresh, modern structure that reflects the site’s manufacturing history. Inside is large and open with ultra-high ceilings, concrete floors, and a wall of 10-foot tall, multi-pane windows that nod to industry in look and function.

Our server was a good sport as we peppered her with questions about the menu and her recommendations on what to try. It took a fair amount of debate to settle on an order. Batmarr and I order different entrees and sides so we can try as many items as possible. Despite our initial indecision, the results were a big-time score.

Speaking of being peppered, the star of the meal was the brisket sandwich. Shredded beef brisket in a sticky sweet glaze similar to candy bacon. It was full of Asian spice and jalapeno slices that added some heat and freshness. There was a cool crunch from the slaw that balanced out the heat and acidity. It was a perfectly composed bite that left our mouths stunned and wanting more.

Our meal continued with pulled pork that was soft, juicy, and well-seasoned before it was ever smoked. We chose the peach barbecue sauce because fruit adds a unique sweetness that’s bold and this baby was peach forward. For sides we indulged in beef tallow fries, both crispy and soft and perfectly seasoned. The Dr. Up Baked Beans had a very light spice and were sweetened by Dr. Pepper. I don’t know if cooking with soda is just a southern thing, but this was a fun twist. Then there were fried plantains, which I love. These were soft, fatty, creamy, and smoky. I suspect they were fried in the same tallow as the potatoes, which didn’t anger me at all.

I’ve been to a lot of barbecue joints and while each is unique, they’re all recognizable as proprietors of slow smoked meats. Salt presents in a way that truly is original. I can’t compare it to any other joint in Alabama, not only because of the creativity but the big flavors. They may skimp somewhat on tradition, but quality and taste are in abundance. This is a must-try and worthy of destination status. There is a time in history when salt was the most precious commodity because of its versatility. With this experience, it’s making a comeback.