This is what spectacular brisket looks like.
This week, Counter Culture drives the old Chevy pickup to Williamsburg’s new Oklahoma-style barbecue, Mable’s Smokehouse. That makes three great BBQs in the neighborhood (the others: Fette Sau and Fatty ‘Cue).
Here is that brisket in context. Up above are the two best sides (corn off the cob, borracho beans) and the freebies (slaw, onions, jalapeños, pickles). Ignore the barbecue sauce.
The counter where the ‘cue and sides are dispensed.
The Oklahoma-style hot links are another must-try.
The bar is a great place to hang in the late afternoon.
The Tex-Mex staple chili con queso makes a solid bar snack to go with the Lone Star.
The chopped brisket sandwich
The ribs are good, but not as good as the brisket and hot links.
But avoid the sodden and sticky pulled pork.
The unfussy interior even looks like a real barbecue.
Just down the block from Brooklyn Brewery, the exterior is easy to miss.