This wood-paneled 120-seat smokehouse is self-taught pit master Billy Durney's first restaurant in Red Hook. Inspired by his Brooklyn upbringing and travels through the South, Durney turns out 'cue with global influences. Dig into smoked meats both American (Texas-style brisket, North Carolina–inspired baby back ribs) and international (smoked jerk chicken, lamb belly banh mi).
When you think of local cuisine, New York pizza and the city's best bagels probably leap to mind. While pit-smoked brisket and falling-off-the-bone ribs are widely considered the domain of the South, the best BBQ restaurants in NYC are mighty fine, too. Tackling a range of regional and global barbecue styles, these joints are carving up smoked brisket, burnt ends, hot dogs and sausages worth writing home about.
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