1727 Brooklyn | 816-231-1123 | arthurbryantsbbq.com
You cook barbecue long enough and you end up competing with your own legend. You hear people talk about the time they got a rough cut, the time the brisket was stringy. You hear someone say Arthur Bryant's isn't what it once was. But that kind of passion can be stoked only by a hickory- and oak-fueled fire — a fire that has for so long given so many a glimpse into the true essence of brisket. It's beef with a perfect, peppery edge, meat with a tensile strength that seems to require just your breath to break it apart. The squeeze bottles of barbecue sauce provide a pickling vinegar punch that knocks you out of your reverie long enough to grab a sip of ice-cold beer from a frosty mug. We'll brook no more smack talk. At Bryant's, when you order the beef, just mutter a short word of thanks to Prometheus.
