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Grab your Wet-Naps—Brooklyn’s BBQ renaissance shows no signs of cooling off. This wood-paneled 120-seat smokehouse is the latest addition to the scene, a collaboration between self-taught pit master Billy Durney and restaurateur Christopher Miller (Smith & Mills, Warren 77). 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). The drinks match the honky-tonk menu: Bartenders pour draft beers (Smuttynose, Shiner Bock) and American whiskeys (Van Brunt Stillhouse).
454 Van Brunt St
|Cross street:||at Reed St|
|Transport:||Subway: F, G, R to Fourth Ave–9th St|
|Price:||Average pound of brisket: $25. AmEx, MC, V|
|Opening hours:||Mon–Thu 4pm–midnight, Fri 4pm–2am, Sat noon–midnight, Sun noon–10pm|
|Do you own this business?|