No. 41 in the world · November 2026
Hometown Bar-B-Que
No. 41The one to order off the fire
The brisket and the Jamaican jerk ribs
What it burns: Oak, in big smokers
Billy Durney's Red Hook warehouse brought real wood-smoked Texas-style barbecue to New York.
Cook it at home
Texas-style brisket in a home oven (or a smoker)
About 10 hr, mostly hands-off (plus an overnight dry brine) · 8 to 10 people. Real Texas brisket is post-oak smoke for 12 hours. At home, a covered grill with wood chunks or even your oven gets you the salt-and-pepper bark and the jiggly, rendered fat. The secret is low heat and a long rest.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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