In April 2012, Texas native Daniel Delaney started Brisketlab, a pop-up shop featuring, what else, smoked brisket. In 48 hours, he sold 2,500 pounds of meat and earned a name for himself and his product. Now, Delaney dishes up brisket at his first brick and mortar shop Delaney Barbecue, in Williamsburg, Brooklyn. There, you can buy tender, fatty brisket and smoky ribs by the pound, along with a tangy potato salad and coleslaw. Bring your own beer to chase the meat, and lots of friends to share it with.
Also dishing out stellar brisket is Bill Fletcher, who runs Fletcher’s Brooklyn Barbecue in Gowanus. What is Brooklyn barbecue you may ask? The owner said it’s not from Texas, it’s not from St. Louis, and it’s not from the Carolinas, it’s from Brooklyn. Plus, in sticking with the local, organic, grass-fed beef trend that, thankfully, many restaurants in the borough have adopted, Fletcher’s also makes sure their product remains sustainable. You can also buy by the pound here, and, aside from ribs and brisket, they serve Pat LaFrieda spicy sausage, pork shoulder, baked beans, and house-made fridge pickles.
Recently, in Astoria, Queens, The Strand Smokehouse opened up with former Jeffrey’s Grocery chef Eric Milley cooking pulled pork, smoked pork loin, and macaroni and cheese. They have a good selection of beer and have a handful of whiskey-filled barrels right for tapping.
Photo Credit: Critter