BrisketTown began as BrisketLab, an experimental event series that took off like a rocket in 2012, selling so many thousands of pounds of ethereal, pepper-crusted brisket that young entrepreneur Daniel Delaney was able to move into a Williamsburg brick-and-mortar space within a short time. Until supplies run out—and they often do—also look for amazing pork, beef ribs and pie (no matter how full you are). The small space has an old-timey charm, with an upright piano and vintage crates of Coca-Cola bottles. Ordering is done at the counter, the brief menu nothing more than a piece of paper taped to the wall. Meats are freshly cut to order and weighed on a scale. Sides might include mildly spicy collards and slightly sweet coleslaw laced with beets and cranberries. At breakfast are Texas-style tacos stuffed with brisket, scrambled eggs and pickled onions.