TightWind is written by Kyle Baxter. Stay Hungry. Stay Foolish.

Daniel Delaney started Brisketlab in New York City, a pop-up event where he makes—you guessed it—brisket. People pre-order it, he makes it, they eat it. Simple, but also really cool. Here’s how \Matt Falkowitz describes it:

His events this summer, which are all sold-out, have been about developing and refining his smoking technique, and getting feedback from eaters along the way. “We want to be very transparent, which is something a lot of restaurants don’t do.” Every Brisketlab so far—there have been about fifteen—has seen tweaks and adjustments to the smoking process, based heavily on customer feedback. Delaney doesn’t claim to be an expert pitmaster; he humbly admits to just being a guy who fell in love with barbecue and is learning every step of the way.

Besides that it looks like very well smoked brisket, which is one of the things I love most, I love that there’s people like Delaney working to make really, really good food with no pretense or pomp or other nonsense. Just good food. And I also love that such a small operation can succeed so wildly. Awesome to see.

Also good to see New York getting some real barbecue.