Comparative Brisketology
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.
Click on any image to enlarge
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
Next: Seven more examples!
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Briskettown
359 Bedford Ave., New York, NY
Category: Restaurant
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