Fletcher's Brooklyn Barbecue
New York, NY 11215
Village Voice's Description
The minute you step into the modest-sized premises not far from Brooklynâs Gowanus Canal and only slightly downhill from Park Slope, youâll notice the red smoker, which delights the eye and perfumes the air. From it fly burnt brisket edges that are the equal of any in town, charred and smoky. Eat them like candy. The sliced brisket itself tends to be too lean, but the hot links are sausage royalty, garlicky and spicy simultaneously, but missing that painful artificial red color that distinguishes the North Texas and Oklahoma product. Stepping out of the barbecue mainstream, Fletcherâs Brooklyn Barbecue does a char siu pork that comes with the usual Cantonese barbecue sauce â skip it! â and much-better pork ribs, which are as good as long-smoked ribs get. The Carolina-style chopped pork sandwich topped with coleslaw is also fab. Keeping this establishment squarely within the best barbecue traditions, sides tend to be iffy. Our advice: Go with the modern tasting mac-and-cheese.
Tips from foursquare
I normally don't leave tips but oh my god run away, so far away, don't stop running you can't get far enough away
Sorry to say but I was utterly underwhelmed
The pulled pork was good. Still can't wrap my head around why a tiny side of coleslaw/pickles/etc costs $5 when pork costs $4.75/.25 pound. Changes need to be made here
Flavorless BBQ, very dry and expensive. Nothing compared to Fette Sau.
While the J&R smoker was trucked in from Texas, the duo have kept their low-key chophouse Brooklynized with their protein locally sourced and the pits fueled with upstate sugar maple and red oak.
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Reviews and News
Fletcher's Brooklyn Barbecue's Matt Fisher: "This Town is Fiercely Competitive, and We're Insanely Lucky to be Cooking Here."
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Fletcher's Brooklyn Barbecue's Matt Fisher: "I Hate it When People Ask for Mayonnaise for a Brisket Sandwich"
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