Brooklyn’s 10 Best BBQ Spots (And What to Eat at Each)
Best Poultry: Morgan’s
Pitmaster John Avila originally made his name dry-rubbing brisket and pulling pork at the famed Franklin Barbecue in Texas. But he’s proved equally adept at turning that often-dry also-ran, poultry, into a legitimate must-order. In addition to burnished, candy-skinned chickens, sold by half or whole bird, he also offers that (actually juicy!) Thanksgiving staple, turkey, including an assortment of tails, served with collards and cornbread.
267 Flatbush Avenue, Prospect Heights
