"Bill Durney's brisket has the black bark of Texas, the smoke ring of a pit master who cares, and a fat cap that renders down to silk. The Jamaican and Latin influences in the sides round out a menu that shouldn't work on paper but absolutely does."
— Expert, 95/100 credibilityExpert Reviews
"Bill Durney's brisket has the black bark of Texas, the smoke ring of a pit master who cares, and a fat cap that renders down to silk. The Jamaican and Latin influences in the sides round out a menu that shouldn't work on paper but absolutely does."
"Brisket at Hometown Bar-B-Que — the brisket is smoked over oak and cherry wood for 14 hours until the exterior has formed a dark bark and the interior is tender enough to pull apart with two forks. Sliced thick across the grain. One of the better briskets in the city."