Behind the Swinging Doors: A Tour of Hill Country Barbecue (Slideshow)
August 8, 2014
Take a look inside the smokers of the BBQ joint’s Brooklyn outpost
Pitmaster at Hill Country Brooklyn Ash Fulk checks on some wood burning in a smoker.
Try the sausage they make in-house, or one of the two varieties they have shipped from legendary barbecue joint Kreuz Market in Lockhart, Texas.
Wood in the Fire
Fulk adds wood to the fire in the smoker.
Fulk carefully seasons his brisket with a blend of kosher salt, black pepper, and cayenne.
All their meat is smoked daily and in-house for the freshest possible result.
All their meat is carved to order, and the brisket can be served by the pound or on a sandwich.
Pork or beef ribs can also be ordered by the pound, or on one of their platter options, such as brisket, chicken, and rib, or The Pitmaster — a quarter of a chicken, one pork spare rib, one Hill Country hot link, a quarter-pound lean brisket, and two sides.
Esteemed guests have the opportunity to sign Hill Country's smoker.