Comparative Brisketology

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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!


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Exposing the fatty part of the brisket, 11/24/12 at BrisketTown


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Brisket burnt edges, John Brown Smokehouse, 9/01/12


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RUB's beef brisket, 9/11/12


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BrisketLab convenes in a cemetery, 8/25/12


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Brisket sandwich with pickles and raw onions, Hill Country, 7/15/12


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Brisket sandwich on a bun at Smoke Joint, 6/30/12

Next: Seven more examples!


Location Info

Briskettown

359 Bedford Ave., New York, NY

Category: Restaurant

John Brown Smokehouse

10-43 44th Drive, New York, NY

Category: Restaurant

R.U.B. (Righteous Urban Barbeque)

208 W. 23rd St., New York, NY

Category: Restaurant

Hill Country Barbecue Market

30 W. 26th St., New York, NY

Category: Restaurant

Smoke Joint

87 S. Elliott Place, New York, NY

Category: Restaurant

Neely's Barbecue Parlor

1125 First Ave., New York, NY

Category: Restaurant

Mable's Smokehouse

44 Berry St., Brooklyn, NY

Category: Restaurant

Dinosaur Bar-B-Que

646 W. 131 St., New York, NY

Category: Restaurant

Fette Sau

354 Metropolitan Ave., Brooklyn, NY

Category: Restaurant


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2 comments
ellenstyr
ellenstyr

Styr for Stick to your Ribs aka Pearsons, remember? Who knew!!!!

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