Mable's Smokehouse

44 Berry St.
Brooklyn, NY 11211
718-218-6655
Critics' Pick

Details

  • Mon-Sat 11am-11pm, Sun 11am-10pm
  • $$
  • Takeout
  • Dinner, Late Night, Lunch, Snack Food
  • Full bar
  • Street Parking
  • Reservations Not Accepted
Mable's is the third in a string of great Williamsburg barbecues (the others: Fette Sau and Fatty 'Cue). Dispensed from a counter by the platter or sandwich, the brisket is moist and flavorful, with just the right amount of fat; the pork ribs nicely smoke-ringed; and the hot links imported from Oklahoma, exemplary of their kind. Only the pulled pork bombs--gobbed with a sickly sweet sauce and textured like an old mop. The sides are better than they need to be, but not all that good, which is the way barbecues should be--no use distracting you from the 'cue. A couple of bar snacks merit mention: Frito pie and Tex-Mex chili con queso.

Related Stories (4)

  • How Mable's Smokehouse Grew After the Press Buzz Wore Off, and Where it Goes From Here
    Wednesday, June 19, 2013 at 12 p.m. by Laura Shunk

    When husband-and-wife team Meghan Love and Jeff Lutonsky first opened Mable's Smokehouse on a then-quiet block in north Williamsburg in 2011, they faced a number of obstacles that threatened to shut them down. "We really struggled t...

  • Comparative Brisketology
    Wednesday, December 19, 2012 at 7 a.m. by Robert Sietsema

    The smoked beef brisket at BrisketTown, 12/1/12. Note the thick smoke ring and the moistness of the meat. Smoked 12 to 16 hours. This week Counter Culture traipses in to BrisketTown, Dan Delaney's new brisket-focused barbecue, spawn...

  • Our 10 Best Father's Day Restaurants in NYC
    Friday, June 15, 2012 at 8 a.m. by Robert Sietsema

    Barbecue for dad with all the fixin's at Mable's Smokehouse We've endured Mother's Day, and now Father's Day is upon us. These greeting card holidays are always so depressing! You've got to do something, but you never know quite wha...

  • Mable's Smokehouse—We Meat Again
    Wednesday, April 13, 2011 at 4 a.m. by Robert Sietsema

    If someone had told me five years ago that Williamsburg would become the city's foremost barbecue destination, I would have guffawed. After all, most of the BBQ joints in town then—which numbered about a dozen—were locat...

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