Behind the Swinging Doors: A Tour of Hill Country Barbecue (Slideshow)

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Take a look inside the smokers of the BBQ joint’s Brooklyn outpost
Jane Bruce

Pitmaster at Hill Country Brooklyn Ash Fulk checks on some wood burning in a smoker.

Ash Fulk

Jane Bruce

Pitmaster at Hill Country Brooklyn Ash Fulk checks on some wood burning in a smoker.

Sausages

Jane Bruce

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

Jane Bruce

Fulk adds wood to the fire in the smoker.

Seasoning

Jane Bruce

Fulk carefully seasons his brisket with a blend of kosher salt, black pepper, and cayenne.

Smoking

Jane Bruce

All their meat is smoked daily and in-house for the freshest possible result.

Brisket

Jane Bruce

All their meat is carved to order, and the brisket can be served by the pound or on a sandwich.

Ribs

Jane Bruce

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.

Signed Smoker

Jane Bruce

Esteemed guests have the opportunity to sign Hill Country's smoker.