Why We Started?

Delaney Barbecue was born out of a curiosity about process and an appreciation for provenance.

brisket cutting with knife

Hi, I’m Chris and I love barbecue.

My goal is to bring super-focused, brilliantly executed Central Texas style ‘cue to New York City.

To do this, I recently trekked to Austin, Texas where I procured a massive 18′ smoker, plus a ton of post oak wood, and hauled both back up home.
In a year or two, my goal is to open a full restaurant focused on creating barbecue, cocktails, and music that honor the traditions, technique, and craft of the American South. There will be no innovation, as the wheel doesn’t need to be reinvented. Instead, I’m committed to tireless iteration and refinement at America’s oldest food form.

To get started on this journey, I launched Brisketlab, a recipe development series taking place during the summer of 2012. To my excitement, we sold a whopping 2,500 LBS of brisket before selling out in a mere 48 hours! This summer, we’ll be hosting the Brisketlab events, and are open to catering opportunities.

Please take a moment to explore the site, or connect with me on Twitter or Facebook.