2012

In 2012 we formed an underground smoked meat guild aimed at creating the finest Texas-style beef brisket New York had tasted. Through this summer series, called Brisketlab, we turned thousands of New Yorkers into Brisketeers. In just 60 days, we hosted 33 labs in unique spaces, cooked over 7000 lbs of brisket, and fed more than 2400 folks. Each Lab had live music, free booze, and compulsory slaw. Most importantly, everyone had a blast. The labs were raucous, full of dancing and full bellies. These labs gave way to Delaney Barbecue, and it's first restaurant: BrisketTown.

2017

Five years, one restaurant, and tons of happy Brisketeers later, we're bringing the Labs back.

Five labs, one summer. 

This new series of Brisketlabs will pack even more than those in 2012. Like the classic labs, there will be live music and dancing, and booze will be included. But unlike the old labs, we'll have more entertainment, and collaborations with pitmasters and chefs from around the country. It's going to be epic. 

Our first labs sold out in less than 48 hours. 
When we sold brisket for our restaurant, it sold out in less than 24.
Space will be extremely limited, and will sell out fast.

As we've done in the past, we'll open registration on a first come, first serve basis, based on the order people sign up below. Drop your email in, and we'll alert you when event registration opens.