I’m not sure I fully understood and appreciated real barbeque until I moved to Brooklyn. Growing up, I thought of barbeque more as a cook out. Friends and family would come over, and we’d grill hotdogs and hamburgers, maybe some steaks if we were being really fancy. I knew of pulled pork and ribs and brisket, and sure I had them a few times, but never really craved them. My first real barbeque joint in Brooklyn was Fette Sau. If you’ve never been, you are truly missing out. Don’t expect fancy. Fette Sau in Williamsburg is a renovated garage that dishes out trays of the most delicious smoked, braised meats you could imagine. Dining is communal, picnic tables inside and out stacked with rolls of paper towels. On a Friday or Saturday night you can spot the place from the huge line that forms outside. Meat is ordered by the pound, slapped on a tray and served with as many slider buns as you can handle. Line two offers local craft beers served in mason jars, of if you have a crowd, by the gallon. Yes it’s a bit gritty but that’s what barbeque should be.
What better way to follow-up a healthy, delicious crispy baked chicken recipe than some barbecue brisket?! I figure if you eat healthy one day, you can bank those extra calories to splurge on something rich and savory the next day, right? I don’t know, the logic works for me. In reality, this recipe is really an oxymoron. You can’t exactly have some good old BBQ without the barbecue, can you. And a slow cooker isn’t even close. But again, we’re in Brooklyn, so we do things a bit differently. Like having a Labor Day BBQ inside with a grillpan. Just go with it.