These New York BBQ Joints So Popular You’ll Wait For Hours
Let’s get one thing straight: I don’t wait in line for just anything. I’ve perfected the art of the brunch dash and the subway sidestep. But for barbecue?
My principles bend. I’ll gladly trade hours of my time for a perfect bark, for meat that falls apart with a sigh, for a sauce that makes you forget your own name.
This isn’t patience; it’s strategy. Here are the thirteen smoky shrines where my dedication-and my appetite-are always rewarded.
1. Hometown Bar-B-Que (Red Hook, Brooklyn)
Billy Durney transformed a former garage into what many consider the crown jewel of Brooklyn barbecue. His brisket gets rubbed with a secret spice blend before spending eighteen hours in custom smokers imported from Texas.
Getting there requires a trek to Red Hook’s industrial waterfront, but crowds still pack the place daily. Weekend waits regularly exceed two hours, though nobody seems to mind once that first bite hits.
Pro tip: arrive before noon on Saturdays or prepare to make friends with fellow line-standers. The burnt ends sell out fastest, disappearing by early afternoon on busy days.
2. Dinosaur Bar-B-Que (Harlem, Brooklyn, And Others)
Syracuse natives brought their legendary pit-smoked traditions to New York, decorating their spots with vintage motorcycles and rock-and-roll memorabilia. The Harlem location overlooks the water, creating a biker-bar-meets-riverside-hangout vibe that feels authentically rough around the edges.
Ribs come falling off the bone, coated in spices that balance sweet and heat perfectly. The cornbread arrives warm with honey butter that melts into every crumb.
Lunch rushes bring office workers and tourists alike, creating hour-long waits that move surprisingly fast given the chaos inside.
3. Fette Sau (Williamsburg, Brooklyn)
Walk into this converted auto body shop and you’ll find meat displayed like jewelry behind glass counters. Customers order by the pound, pointing at glistening brisket, pork ribs, and house-made sausages before grabbing communal picnic tables.
Their beef ribs could double as caveman clubs, massive bones surrounded by pink smoke rings and bark that crunches audibly. Everything gets weighed on old-school scales, priced fairly despite the prime quality.
Weeknight dinners fill up fast, while weekends require strategic timing or serious patience.
4. Hudson Smokehouse (Mott Haven, The Bronx)
The Bronx finally got its barbecue destination when Hudson Smokehouse opened in Mott Haven’s revitalized waterfront area. Pitmaster Chris Minichino spent years perfecting his craft before launching this spot, and the dedication shows in every slice.
I stopped by on a random Tuesday and still waited forty minutes, which tells you everything about this place’s popularity. The staff keeps the line moving with samples of their house-made pickles and cornbread.
Indoor and outdoor seating both fill quickly, creating a neighborhood block party atmosphere most evenings. Their hot links have just enough kick to make you reach for your drink between bites.
5. Hill Country Barbecue Market (Flatiron, Manhattan)
Central Texas barbecue traditions got transplanted directly into Manhattan’s Flatiron District, complete with cafeteria-style service and live country music. Customers grab trays and slide them along the counter, watching pit masters carve brisket to order with long slicing knives.
Beef ribs here measure roughly the size of your forearm, with meat so tender it pulls away cleanly. The original sauce recipe comes from a legendary Austin joint, tangy and thin rather than thick and sweet.
Thursday through Saturday nights feature live bands playing honky-tonk tunes while diners demolish platters of smoked meats. Lunch crowds from nearby offices create predictable rushes around noon.
6. Pig Beach BBQ (Astoria, Queens)
Queens residents no longer need to trek to Brooklyn for world-class barbecue, thanks to this Astoria gem with a massive backyard. The outdoor space features picnic tables, string lights, and enough seating to handle the constant crowds that descend daily.
Smokers work around the clock producing mountains of pork shoulder, brisket, and chicken that disappear as fast as they’re sliced. Their pulled pork gets a vinegar-based Carolina treatment that cuts through the fat beautifully.
Sides include proper Southern options like collard greens, baked beans with burnt ends mixed in, and creamy coleslaw. You can have a local craft drink that pair surprisingly well with smoked meats.
7. Izzy’s Brooklyn Smokehouse (Crown Heights, Brooklyn)
Sruly Edelkopf started smoking meats as a hobby before opening this Crown Heights institution that now has neighbors lining up regularly. His kosher barbecue proves that religious dietary restrictions don’t mean compromising on flavor or technique.
Everything gets rubbed, smoked, and sauced with the same attention you’d find at any top-tier pit. The brisket develops that coveted pink smoke ring despite following kosher preparation methods.
Pastrami burnt ends combine two Jewish delicatessen traditions into one glorious creation. Even the sides get special treatment, with house-made pickles and potato salad that taste like someone’s grandmother made them.
8. Virgil’s Real BBQ (Times Square, Manhattan)
Times Square might seem like an unlikely spot for authentic barbecue, but Virgil’s has been proving skeptics wrong since the nineties. They serve regional styles from across the country, offering Memphis ribs alongside Carolina pulled pork and Texas brisket.
The multi-level space somehow maintains a roadhouse feel despite sitting in Manhattan’s most touristy neighborhood. My family dragged me here after a Broadway show, and I expected typical tourist trap food.
Instead, the ribs arrived tender and properly smoked, with four different regional sauces for sampling. The combo platters let indecisive eaters try multiple styles without committing. Service moves efficiently despite constant crowds flowing in from nearby theaters.
9. Mable’s Smokehouse (Williamsburg, Brooklyn)
Southern hospitality meets Brooklyn cool at this Williamsburg spot named after the owner’s grandmother. The front porch features rocking chairs that fill up quickly with customers nursing sweet tea while waiting for tables.
Inside, the walls display vintage signs and license plates creating an authentic roadhouse atmosphere without feeling forced or theme-park fake. Burnt ends here get tossed in a tangy sauce that strikes the perfect balance between sweet and sharp.
The fried chicken challenges the barbecue for menu supremacy, arriving crispy-skinned and juicy inside.
10. Morgan’s Brooklyn Barbecue (Prospect Heights, Brooklyn)
Prospect Heights locals guard this neighborhood secret jealously, though word has spread enough to create consistent lines. The small space forces efficient ordering, with customers pointing at desired meats while staff slices and weighs portions quickly.
Everything gets served on butcher paper with white bread and pickles, keeping things traditional and unpretentious. Pork ribs practically fall apart when you pick them up, requiring multiple napkins per rack.
The potato salad tastes homemade because it actually is, prepared fresh daily in small batches. Sauce comes on the side, letting the smoke flavor shine before you decide whether to add any.
11. Bark Barbecue (Time Out Market DUMBO And Pop-Ups)
Starting as a pop-up operation, Bark Barbecue built such a devoted following that Time Out Market gave them permanent residency. Their pastrami-rubbed brisket creates a bridge between New York deli culture and Texas pit traditions, becoming an instant signature dish.
The location inside the food hall means you can grab barbecue while friends order from other vendors, solving the eternal group dining dilemma. Beef ribs here rival any in the city, massive and meaty with perfectly rendered fat.
The line moves steadily despite popularity, thanks to efficient staff who know exactly how to portion and plate quickly. Weekday lunches bring DUMBO office workers, while weekends see tourists and locals mixing freely.
12. Mighty Quinn’s Barbeque (Multiple Locations)
What began as a weekend pop-up in a parking lot has exploded into multiple locations across the city and beyond. Pitmaster Hugh Mangum developed his craft through obsessive experimentation, eventually creating a style that balances traditional techniques with New York sensibilities.
The burnt end chili has achieved legendary status, combining two barbecue staples into one perfect bowl. Brisket gets sliced thick, maintaining moisture while developing a peppery bark that adds textural contrast.
The menu keeps things focused rather than overwhelming, doing a few items exceptionally well instead of fifty things mediocrely. Each location maintains quality control that’s impressive for a growing operation.