After the pandemic forced the closure of Danny Meyer’s classic Flatiron outpost of Blue Smoke and Jazz Standard, Blue Smoke’s Battery Park spot is now open for New York-and-southern-inspired barbecue. Cherry-smoked barbecue chicken (glazed in Kansas City-style BBQ sauce) and pepper-rubbed, hickory-smoked Texas beef brisket are among some of the must-order dishes. As for sides, definitely add an order of deviled eggs or mac and cheese.

The Bronx’s Hudson Smokehouse opened their doors for two weeks in March 2020 before the dining room was shut down due to the pandemic. Determined to survive, the spot continued with takeout/delivery and even amid their own trying times, was responsible for bringing 300 meals a day to World Central Kitchen for those in need. Take advantage of their newly-constructed outdoor seating with popular items like the Texas-style brisket (half pound or sandwich), smoked and fried wings, ribs, and more.

Founded in the ‘80s in Syracuse and with locations in Harlem and Gowanus, Dinosaur Bar-B-Que doesn’t look to one single region for inspiration. It instead combines different styles for tender beef brisket, juicy pork ribs coated in a sweet sauce, and the restaurant's real standout item: spice-rubbed, pit-smoked, char-grilled barbecue chicken wings. If you’re looking to make it a date night (even with yourself), go for the sweetheart deal.

Fette Sau is a popular and longstanding Williamsburg spot serving by-the-pound smoked meats that’s one part Central Texas, and another part New York deli. An order of their black angus beef brisket comes with half a pound of delicious, slow-smoked meat coated in a house-made dry rub and their renowned burnt end baked beans is made with pork and beef that’s slowly cooked in beans overnight. With items usually selling out quickly, be sure to check their Instagram for any menu changes or specials.

Hill Country specializes in Central Texas barbecue with meats smoked in post oak wood from the Lone Star State. Along with the traditional wood, this popular Flatiron spot combines high-quality meat and a simple dry rub with low and slow cooking that especially results in a super fatty and moist brisket. Beef up your brisket order with pork ribs, sausages, sandwich options, and sides like campfire baked beans, potato salad, or Texas chili.

It's pretty safe to say that Billy Durney of Hometown Bar-B-Que is NYC's current 'cue king. With locations in Red Hook and Industry City, Durney’s spots serve up Brooklyn-style barbecue (true to the namesake) that utilize southern cooking techniques reflecting the diverse flavor profiles found in Durney’s home borough. Vietnamese wings, Caribbean jerk baby back ribs, Oaxacan marinated chicken, and Korean sticky ribs are just some of the items to enjoy along with Texas-style brisket.

Run by husband-and-wife owners Jeff Lutonsky and Meghan Love, Mable’s Smokehouse is an authentic roadside barbecue restaurant named after Lutonsky’s grandma, who he grew up cooking with at his mom’s restaurant in Oklahoma. Here, the popular sliced brisket is lean with just the right amount of fat, and smoky to the point where sauce is not required (though the tangy but sweet house sauce with vinegar is quite good).

With locations in the East Village, West Village, and Upper East Side, Mighty Quinn’s unites the barbecue traditions of both Texas and the Carolinas. Pitmaster Hugh Mangum’s quest for the ultimate harmony between smoke, flavor, and time shines in his menu that includes all of the staples like brisket, pulled pork, and slow-smoked chicken. One of the signature items is the Brontosaurus Rib, a slow-smoked short rib that weighs in at almost a full pound of on-the-bone meat.

Josh Bowen’s ode to his hometown of Kansas City and its style of slow-cooked barbecue is probably as no-frills as NYC barbecue gets. Located in Long Island City, John Brown BBQ offers platters of meat by the pound, ranging from Pulled Pork and Pastrami to Rib Tips and Smoked Turkey. In addition to salads, sides, House Sausage, and Wings, there are also specialty sandwiches like the John Brown Reuben (house-cured pastrami) and the Pollo Gregorio (chopped chicken, onions, and peppers).

Located inside Tiny’s Cantina near Barclays Center and available for takeout/delivery only, Morgan’s Brooklyn Barbecue is rooted in Texas-style barbecue. Smoked low and slow in fire-burning pits, start with an order of their Holy Trinity: Brisket, Pork Ribs, and House-smoked Sausage; before moving on to Pulled Pork, Smoke Turkey, or Smoke Chicken. If you’re still hungry for more (we don’t blame ya), save room for Morgan’s Famous Fried Chicken Platter or four varieties of mac n’ cheese.