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, spawned in Williamsburg via a number of pop-up single day barbecue events called BrisketLab this past summer. I decided to use this as an opportunity to dredge as many photos of NYC briskets as I could find. Can you tell just how good a brisket is with only a photo? Decide for yourself!
Exposing the fatty part of the brisket, 11/24/12 at BrisketTown
Brisket burnt edges, John Brown Smokehouse, 9/01/12
RUB‘s beef brisket, 9/11/12
BrisketLab convenes in a cemetery, 8/25/12
Brisket sandwich with pickles and raw onions, Hill Country, 7/15/12
Brisket sandwich on a bun at Smoke Joint, 6/30/12
Beef brisket at John Brown Smokehouse, 2/18/12
Legendary Austin pit man Aaron Franklin’s brisket as served one evening at Hill Country, 11/13/11
Brisket with sides at Neely’s Barbecue Parlor, 7/31/11
Brisket at Mable’s Smokehouse, 3/25/11
Brisket sandwich with horseradish sauce, Dinosaur Bar-B-Que, 10/23/10
Hill Country fatty brisket, 10/20/10
Among other meats, brisket at Fette Sau, 7/24/10
This article from the Village Voice Archive was posted on December 19, 2012