359 Bedford Ave.
New York, NY 11211


  • Sun, Tue-Sat 9am-9pm
  • $$
  • Dinner
  • BYOB
  • Street Parking
  • Reservations Not Accepted
BrisketTown grew from a strange pop-up project called Brisketlab, the brainchild of Dan Delaney, a former New Jersey video producer who got barbecue religion in Texas and came back bearing a gigantic smoker. He staged single-day barbecue events across Brooklyn (one was held in a Dutch Reformed Church cemetery in Flatbush) before deciding to go brick-and-mortar with his own place. It opened on a dark stretch of Bedford Avenue in Williamsburg, with a unique system that allows you to pre-order beef brisket online and pick it up right at 6 p.m. The brisket itself is relatively fatty and smoked for more than 12 hours, creating a nice char on the surface and a deep savor. Apart from that, there are often extras—including ribs and pie—and a couple of sides offered per day. Finding seating in the small restaurant is sometimes a problem but not so much if you go around 8 p.m.—if there’s still any brisket left by then, that is. --Robert Sietsema

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