Fette Sau

"When your day calls for smoked meat by the pound, the answer is Fette Sau. The mashup of Central Texas and New York-style BBQ has been operating out of its garage-like space since 2007, and it’s still a great place to plop yourself at a picnic table and eat some peppery brisket with a side of half-sour pickles. Come with a group, split a growler of local beer, and get at least one hot link per person, along with a communal mound of bark-covered pulled pork. The counter-service spot gets busier as the night goes on, but afternoons are nice and mellow." - willa moore, neha talreja, bryan kim, will hartman, sonal shah

"There’s no wrong time to eat brisket and spicy sausage at a picnic table in front of Fette Sau, and that certainly includes weekday lunch. From 2-5pm, this BBQ spot offers specials like $8 loaded pulled pork sandwiches, and Happy Hour deals like $4 cans of local beers. The first come, first served seating is available Monday-Thursday from 2-9pm , and Friday-Sunday from 12-10pm." - matt tervooren

"Early on, this longtime barbecue spot tucked in a Williamsburg alleyway established itself as a maverick operation with a broad range of barbecue options. The chalkboard menu often ran to pork belly, beef tongue, pork chops, and pig tails, in addition to the usual ribs and brisket. The quality has always been high, with a much more aggressive drink program than most barbecue spots, including shots of premium whiskies." - Robert Sietsema

"The menu at this Williamsburg BBQ spot in a converted garage changes regularly, and unless you stalk their Instagram, you won’t know what’s available until you peep their chalkboard. They pretty much always have brisket and pork ribs, which you should order. And if you see the hot Italian-style smoked sausage, get it. It tastes like an Italian butcher shop and a Texas smokehouse had a sausage baby. Come earlier in the afternoon (the evenings get slammed) and hold court at a communal picnic table on the patio." - neha talreja, hannah albertine, bryan kim, matt tervooren, will hartman

"Fette Sau has been perfuming Metropolitan Avenue with its smoky sweet aroma since 2007, and we still stand by it as a place to spend an afternoon with friends. Down a Williamsburg alley, in a gutted auto-body shop with big garage doors, this place from the people behind St. Anselm has perpetual Memorial Day weekend energy. People eat smoked meats with their hands. And, inside and out, the tables are covered with growlers of beer and butcher paper-lined sheet trays. Like all the best BBQ spots, Fette Sau has a fairly straightforward menu. Meats from heritage-breed animals are served by the half-pound, and if you’re with four or more people, the best approach is to simply order everything. (Note that they have very little in the way of vegetarian offerings.) On a sunny day, hold court at a picnic table for hours, only going inside for another round of drinks. Just know that you won’t be the first person to think of this idea. Fette Sau gets more crowded as the night goes on, so use it as an early afternoon destination before canceling your evening plans because you don’t want to give up your table. Food Rundown photo credit: Will Hartman Sausage If an old-school Italian butcher from Brooklyn made a Texas smoked sausage, it might taste something like the bright red hot links at Fette Sau. It’s the most memorable piece of barbecue they offer, and our favorite thing on the menu by far. Fette Sau, if you’re listening: please find a restaurant in the neighborhood that will put this on a breakfast sandwich. Beef Brisket Toss a couple of slices of this dripping wet brisket onto one of the provided potato rolls, add some homemade chili pepper and vinegar sauce, and you're in business. photo credit: Will Hartman St. Louis Style Pork Ribs Of course a Williamsburg BBQ joint is using heritage-raised Berkshire pork products. We’re happy that they do. The result is a more flavorful pork that’s only bolstered by a salty and delicious rub. photo credit: Will Hartman Pulled Pork Fette Sau serves their pulled pork the way we like it: not stringy and swimming in sauce, but chunky, with a healthy bark on the outside. photo credit: Will Hartman Burnt End Baked Beans Boston-style baked beans lovers, these are not for you. These pull more from the Texas tradition of smoky and spicy pit beans that are stewed with chunks of beef, and have quite the kick to them. That heat helps to cut through the richness from the rest of your meal. photo credit: Will Hartman Broccoli Salad Served with a very lemony vinaigrette, this is simply a must-order to curtail any pork fat-related fatigue." - Will Hartman