Good brisket is hard to come by, but the slow-cooked meat at newly re-opened David's Brisket House does right by its namesake. More

Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick. More

Brisket with Chinese mustard and pickled mushrooms is one of the current lineup's more intuitive combinations. The sub's slow-cooked beef brisket—plenty moist, well-salted, and laced with just enough rendered fat to stay on the "juicy" side of the grease line—is barely contained by No. 7's custom roll. More

In addition to tacos, the Mexicue food truck continues their Mexican-Southern American hybrid cooking with a short menu of sliders. Of the three kinds on hand, the BBQ Brisket ($5) was undoubtedly my favorite. More