Dan Delaney, the newly appointed Brisket Man, is here and ready to share his love for Texas style BBQ with all of us jaded New Yorkers. Frustrated by not being able to satisfy his cravings for BBQ here in New York, Delaney wanted to being a little Texas to Brooklyn. And by “a little Texas” we mean, a big honkin’ smoker, straight from Austin, Texas, that holds up to 200 pounds of beef.
Why go through the trouble and cost (the trip to New York cost nearly $1000 in gas) of lugging a smoker and a truck full of wood all the way from Texas on a trailer? According to Delaney, there are really only three key ingredients to making exceptional brisket: The quality of meat, the smoker, and smoking technique. Since the components are limited, you want to make sure you have all three. And where else would you want to look for a superior smoker than in Austin, TX? If you ask him, it’s worth the trip.
Sitting in a “top-secret” location, the smoker now awaits its New York debut when it can amaze all with its scrumptious, juicy, flavorful smoked brisket. And the best part is that the wait is nearly over. Starting today, Delaney is allowing 1,000 BBQ fans to register and purchase pounds of his mouth-watering brisket through his “Brisket Lab.” (Click on the link to register for some brisket! And if you’re not among the first 1,000, don’t worry. He plans to open registration to more in the future.)
But there is more to his grand scheme than just offering good brisket. As a true Texas-style BBQ enthusiast, Delaney wants to bring not only the quality of food to New York, but also the experience. In Texas, BBQ is a friend and family outdoor event with good food, good music, good drink and general delight. This kind of dining atmosphere is part of what Delaney loves about BBQ and he is determined to make it a part of his brisket experience. Therefore, those who register to purchase brisket will be invited to attend pop-up BBQ parties hosted by Delaney and his smoker. There, people can come pick up their meat and enjoy music and merriment (and brisket).
During the past week Delaney’s “Brisket Lab” concept has received phenomenal response among New York food enthusiasts. And hopefully this is only the beginning for the Brisket Man. Looking to the future, Delaney dreams of opening his own restaurant in Bushwhick where he will feature his new smoker and “honor the tradition [of Texas style BBQ] so fastidiously, that if you stepped inside you might think you’re down south.”
We’re always ready for a trip down south, especially when there is brisket involved.