New York, NY 11211
- Sun, Tue-Sat 9am-9pm
- All Major Credit Cards
- Not Accepted
Village Voice's Description
BrisketTown grew from a strange pop-up project called Brisketlab, the brainchild of Dan Delaney, a former New Jersey video producer who got barbecue religion in Texas and came back bearing a gigantic smoker. He staged single-day barbecue events across Brooklyn (one was held in a Dutch Reformed Church cemetery in Flatbush) before deciding to go brick-and-mortar with his own place. It opened on a dark stretch of Bedford Avenue in Williamsburg, with a unique system that allows you to pre-order beef brisket online and pick it up right at 6 p.m. The brisket itself is relatively fatty and smoked for more than 12 hours, creating a nice char on the surface and a deep savor. Apart from that, there are often extrasâincluding ribs and pieâand a couple of sides offered per day. Finding seating in the small restaurant is sometimes a problem but not so much if you go around 8 p.m.âif thereâs still any brisket left by then, that is. --Robert Sietsema
Tips from foursquare
As a Texan, I refuse to eat BBQ in NYC. This place is the ONLY exception.
Dan Delaney learned from the best in Texas, drove a smoker and fire wood from Austin to Brooklyn and tested recipes for months to serve you the perfect brisket in his beautiful restaurant.
The brisket is tender and pleasantly moist, with a thick black crust around the edges. If you play your cards right, you can have a monster feast here for about $35 per person. [Eater 38 Member]
BrisketTown is known for a “food laboratory” persona - sample the fruits of their labor in the form of breakfast tacos!
Daniel just knocked Fette Sau out of first place for fave NYC BBQ. The brisket is INSANE. So tender, juicy, fatty with the perfect amount of salt. Also amaze potato salad + collard greens.
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