Sun
11:00 AM - 11:00 PM
Mon
05:00 PM - 11:00 PM
Tue
05:00 PM - 11:00 PM
Wed
05:00 PM - 11:00 PM
Thu
05:00 PM - 11:00 PM
Fri
05:00 PM - 12:00 AM
Sat
11:00 AM - 12:00 AM
Dan Delaney turned his love of brisket into an experiment, blog and now a restaurant. Located in Williamsburg, Briskettown touts the savory smoked meats and filling sides Delaney learned in Austin.
As a Texan, I refuse to eat BBQ in NYC. This place is the ONLY exception.
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Dan Delaney learned from the best in Texas, drove a smoker and fire wood from Austin to Brooklyn and tested recipes for months to serve you ...
Dan Delaney learned from the best in Texas, drove a smoker and fire wood from Austin to Brooklyn and tested recipes for months to serve you the perfect brisket in his beautiful restaurant.
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The brisket is tender and pleasantly moist, with a thick black crust around the edges. If you play your cards right, you can have a monster ...
The brisket is tender and pleasantly moist, with a thick black crust around the edges. If you play your cards right, you can have a monster feast here for about $35 per person. [Eater 38 Member]
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Daniel just knocked Fette Sau out of first place for fave NYC BBQ. The brisket is INSANE. So tender, juicy, fatty with the perfect amount of...
Daniel just knocked Fette Sau out of first place for fave NYC BBQ. The brisket is INSANE. So tender, juicy, fatty with the perfect amount of salt. Also amaze potato salad + collard greens.
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BrisketTown is known for a “food laboratory” persona - sample the fruits of their labor in the form of breakfast tacos!
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The BYOB style allows you to not pay expansive prices for craft beer and you can find good ones the in the small groceries around the corner...
The BYOB style allows you to not pay expansive prices for craft beer and you can find good ones the in the small groceries around the corner. BBQ? Order a little bit of everything and be happy!
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This is the best brisket I've ever had... and that's coming from a Texan!
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Daniel tries every single piece of meat before he serves it to you. He is that dedicated to quality and meat.
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Don't ask questions. Just put the brisket in your face.
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A wood-fueled smoker from Austin’s Franklin Barbecue produces gloriously pink slices of beef burnished with black pepper and smoke-infused...
A wood-fueled smoker from Austin’s Franklin Barbecue produces gloriously pink slices of beef burnished with black pepper and smoke-infused lacings of fat in the popular Pat LaFrieda brisket.
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