Delaney Barbecue came to be when Dan Delaney’s love of barbecue became fanaticism. After tasting the best Texas brisket of his life, Delaney decided to (illegally) haul a 18’ foot smoker from Texas to Brooklyn. A series of BBQ pop-ups dubbed “Brisketlab” followed, and finally, to much anticipation, he opened BrisketTown, a cozy restaurant in Williamsburg serving up slow-smoked 'cue.
The restaurant has received a fair share of accolades and awards, appeared on many round-ups ranking the best barbecue in New York City, and was nominated for the James Beard Award, the highest honor in the culinary world.
Our Style of Barbecue
For some, barbecue is hamburgers and hot dogs in a backyard. To us, it's America's first, most classic style of cooking. Different regions of the country have distinct styles and flavors of barbecue, but one thing they all share is the amount of time, love, and dedication that goes into smoking each mouth-watering bite.
We focus on recreating the type of BBQ you'd find in Central-Texas, which includes slow-smoked brisket, juicy pork ribs, and hot link sausages that snap when you eat them. True to form, we season simply, just a little salt and pepper, then smoke for up to 16 hours, using nothing but white oak and a whole lot of patience.