Half Brisket Point

Mighty Quinn’s BBQ ships its famous barbecue nationwide on Goldbelly! Combining the best parts of Texas and Carolina BBQ, the Mighty Quinn’s team has created something uniquely their own. Mighty Quinn’s brisket is made from the best naturally raised meat and smoked for up to 22 hours. Before being smoked, each brisket is rubbed in Mighty Quinn’s house-made spice blend and cured overnight before hitting the smoker. The end result is a moist texture and deep flavor with the perfect mix of spice and smoke that put Mighty Quinn’s on the national BBQ map.

Taking his cues from his favorite Texas and Carolina BBQ styles, Mighty Quinn’s founder and pitmaster Hugh Mangum has taken the best of both barbecue worlds and created something truly unique, and one of the absolute best BBQ joints in New York City. Alongside some of the best pork ribs found anywhere in the country, the New York BBQ restaurant, which first opened in the East Village in 2011, also smokes mouth-watering brisket, delicious burnt ends, and the “Brontosaurus,” an on-the-bone short rib smoked for 18 hours that’s so large we’re pretty sure it actually came from a Brontosaurus.