359 Bedford Ave., Williamsburg
Projected Opening Date: Friday, November 16.
Pitmaster Daniel Delaney has garnered acclaim from 'cue aficionados over the last few months for his unusual pop-up barbecues — as you may recall, back in August, he hosted a dinner in a graveyard. This Friday, Delaney will begin dishing out his 16-hour post-oak smoked brisket at his new Williamsburg brick-and-mortar restaurant, BrisketTown. The pitmaster, who picked up barbecuing techniques from smoking legends Aaron Franklin of Franklin Barbecue and Wayne Mueller of Louie Mueller Barbecue, created a simple menu for the counter service restaurant: just brisket, homemade Pullman-style white bread, daily sides like macaroni salad or panzanella, and pie made in-house.
The New Jersey native who hosted 31 guerilla pop-ups around the area from the Flatbush Dutch Reformed Church to the Brooklyn Winery in Williamsburg, sold 4,000 lbs. of brisket in the first 24 hours of his pre-sale in August. His meat, which is sourced from Pat LaFrieda, is served sauceless (just salt and pepper) on a piece of butcher paper with the option for fresh onion or pickles. "I love people to experience things of a higher quality," said Delaney, whose brisket runs $25 a pound. His meat's Taylor, TX-approved, which is marked by the smoke-saturated American flag by the door sent from Louie Mueller Barbecue.
— Ashley Mason
· All Coverage of BrisketTown [~ENY~]