Dan Delaney carves the meat at BrisketTown.
Now fully opened on the stretch of Bedford Avenue just north of the Williamsburg Bridge, and dishing out luscious, long-smoked brisket, BrisketTown evolved out of a series of 31 pop-up barbecue events called BrisketLab that happened over the summer. The man behind the meat is Daniel Delaney, and watching him at work, there’s no doubt of his passion for Texas-style BBQ. But how did it arise? As recently as a year ago, Delaney was a video producer who created a web-TV show called VendrTV. On one of the episodes posted last summer, he enthusiastically discusses beef brisket in a harbinger of great things to come.
View the video: