1. Mighty Quinn's BBQ103 2nd Ave, New York
2. Dinosaur Bar-B-Que604 Union St, Brooklyn
3. BrisketTown359 Bedford Ave, Brooklyn
4. Hometown Bar-B-Que454 Van Brunt St, Brooklyn
5. John Brown Smokehouse1043 44th Dr, Long Island City
6. Arrogant Swine173 Morgan Ave, Brooklyn
7. Hill Country30 W 26th St, New York
8. Mable's Smokehouse and Banquet Hall44 Berry St, New York
9. Fette Sau354 Metropolitan Ave, Brooklyn
10. Fletcher's Brooklyn Barbecue433 Third Ave, Brooklyn
This fast-casual BBQ joint has multiple outposts in the city, but the original holds strong at its 6th Street East Village location, bringing the sweet smell of smoked meat to 2nd Avenue. There's a real authentic flavor here, whereas many BBQ spots in the city have an artificial smokiness to their meat. The fall-apart brisket at Mighty Quinns doesn't even require sauce, but you might want to add one of the local drafts on tap to your order.
Before Dinosaur Bar-B-Que was a kitschy blues-and-barbecue chain, it was a motorcycle hang in Syracuse, and all of its locations across the Eastern seaboard pay appropriate homage to its biker bar history. As for the food, the ribs, pulled pork, and brisket are something to write home about, as are the sauced-up hot wings. Live music, featuring acts from rock and reggae to R&B and classic soul, keeps Dinosaur BBQ's honky-tonk charm alive.
This pop-up-turned-brick-and-mortar serves up classic Texas-style brisket, ribs, and BBQ. Its fatty cuts are especially memorable, but the tender bite and peppery bark of most of the meats will have you coming back for a ton more. Your taste buds could be satiated with a carnivorous entree alone, but sides like tangy collard greens and creamy mac 'n cheese round out the savory, umami-ful experience.
Pitmaster Billy Durney's Red Hook restaurant is smoking authentic regional barbecue like Texas-style brisket and St. Louis-style ribs. The menu is inspired by Durney's New York childhood spent eating eating at the international food carts along Flatbush Avenue, so options like lamb belly bánh mì and Vietnamese hot wings make the cut as well.
John Brown is serving smoky deliciousness to Long Island City with his Kansas City-style BBQ, including drool-inducing favorites like their burnt ends, pulled pork, and house-cured pastrami. The space is no frills, with a handful of picnic tables and a chalkboard menu behind the counter. The food arrives on white paper with plastic utensils, and hopefully there's a large portion of their amazing cornbread on that paper.
This beer hall and home of all things pig from chef Tyson Ho brings a boat load of traditional North Carolina BBQ to the city along with enough whiskey and beer to float said boat on. The space is pretty sparse with ten small tables and a large bar, but when it gets warmer there's a patio where you can chow down. One of their specialties is the Western North Carolina Outside Brown, or pork shoulder. But probably their most unique offering is their mac and cheese waffle, which is exactly what it sounds like.
This gigantic, high-design roadhouse is modeled after Texas' 107-year-old Kreuz Market -- like at that institution, HC patrons'll order heaping piles of ribs, brisket, sausage, and slop-sopping white bread at a cafeteria-style counter. Their brisket is smoked over post oak straight from Texas, producing a meat so fatty and moist you don't even need sauce. There's a stage for live music, and once that gets going you'll be as close to Central Texas as you can get in, er, the Flatiron District.
Refurbishing former tonic water factory digs with their own four hands, the husband & wife team behind Mable's stocked their airy, industrial barn-steezed "roadhouse" with long communal tables set with chairs they either built themselves or sourced from flea markets, a giant buck head shot by the owner's cousin, and a central bar lit by hanging rusted buckets. The sliced brisket is lean with the perfect amount of fat and smokiness to not even require sauce. Order at the counter and be served almost as quickly as you can sit down.
"Fat Pig" is the German translation of this barbecue spot's name, and that's exactly what you'll feel like (in the best possible way) after a meal here. Fette's dry-rubbed BBQ and special smoke blend makes their meat both unique and delicious. The pork belly gets its own espresso-inflected rub and the brisket comes with a fatty top layer that basically dissolves in your mouth.
Fletcher's is a Brooklyn BBQ joint that serves all-natural, hormone- & antibiotic-free meat smoked over maple and red oak in the American tradition of pit barbecue. Everything about the place is fairly modern and pristine, and you can expect higher prices than some of the more "down-home" barbecue options in New York. Meat and sides are served on a metal tray lined with butcher paper, and we absolutely recommend ordering the burnt ends and the chili mac and cheese, containing actual chunks of brisket.