After presales went live back in August, Daniel Delaney's Central Texan barbecue operation BrisketTown is getting set to open for real at the end of October. Flo Fab reports that Delaney hopes to open it as a counter-service restaurant at 359 Bedford Ave in Williamsburg by October 31.
Over the summer, Delaney perfected his brisket recipe at a pop-up called BrisketLab, allowing barbecue superfans to preorder brisket by the pound for pick up at the pop-up, with the traditional Texan sides of white bread, pickles, and onions. BrisketTown will have the same model, which Delaney tells Eater is designed to get around one of the core problems with counter-service restaurants: lines. It will also be open to the public, for whatever of the day's allotment hasn't been sold at preorder.
Delaney also calls BrisketTown the "least innovative barbecue in New York City right now," because of the intensely traditional method he uses, smoking the brisket for 20 hours over oak in an 18-foot smoker purchased in Texas. (Because of the space at the counter, the BrisketTown kitchen will actually be located offsite.) He plans to sell other barbecue items in the future, but for now it'll be all brisket all the time.
· BrisketTown to Open in Williamsburg [NYT]
· All Coverage of Daniel Delaney [~ENY~]