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  1. Photograph: Matthew Kanbergs
    Photograph: Matthew KanbergsBrisket at BrisketTown
  2. Photograph: Matthew Kanbergs
    Photograph: Matthew KanbergsBrisket at BrisketTown
  3. Photograph: Matthew Kanbergs
    Photograph: Matthew KanbergsBrisket at BrisketTown

The Feed first look: BrisketTown

Get Central Texas-style smoked meat at this Williamsburg ’cue joint from pitmaster and Brisketlab founder Daniel Delaney.

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'Cue savant Daniel Delaney—who gained a cultish following with his online venture, Brisketlab—serves Central Texas-style smoked meat at this roadhouse joint, opening November 16th. Inspired by Southern grocery shops, Delaney outfitted the counter-service spot with handmade benches and a glowing neon sign. The toque pulls pork and beef ribs, brisket and sausage from an ancient wood-fired smoker, which burns timber shipped in from the Lone Star State. Stuff your meat in a soft slice of homemade white bread, and get a salad or coleslaw on the side. Local and rare bottled beers are on offer, as well as Blue Bottle drip coffee. Finish your meal with homemade pie: Flavors—including seasonal varieties such as pumpkin, pecan and blueberry—rotate each week. 359 Bedford Ave between South 4th and South 5th Sts, Williamsburg, Brooklyn (718-701-8909)
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