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The brisket at that new place off Route 9 in Poughkeepsie is fine, but the pitmaster sitting out front is the real draw
Stopped in last Saturday around 2pm and the line was out the door. Everyone online says the place is coasting on hype, but I watched the guy running the offset for 20 minutes and he was checking fire every 15 minutes like clockwork. Folks keep arguing about the rub or the sauce, and honestly none of that matters as much as him being out there babying that fire all day. If you're in the area, skip the debate and just watch the pit, what's the last spot where you actually saw the cook working the fire instead of hiding in the back?
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