South Georgia isn't known for its brisket, but Southern Soul does it well. Smoke and seasonings are prominent but don't overwhelm the taste of tender beef. The burnt ends (chopped brisket tips; read more here) are saltier and slightly drier, but still moist, than the sliced brisket with a crispy bark.
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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.
A while back, my partner in barbecue crime here at SE, James Boo, wrote an amazing piece on burnt ends, and why they're so delicious. Though it already thoroughly covers their history and role in this world, I'll just tell you that they're so good, you'll want more than just the few trimmed off a whole smoked brisket. Luckily, there's an easy solution to that.
"I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town—all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs $7 and tastes like a medium-rare sponge—a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free." —Calvin Trillin on the burnt ends from Arthur Bryant's.
I've said it before and I'll say it again: New York barbecue joints all seem to have one meat that they nail, one dish that is clearly superior to every other meat they cook low and slow. At RUB...