There’s barbecue, which is smoked low and slow. Then there’s grilling, which is done hot and fast. Morgan’s in Prospect Heights combines both methods to create a memorable steak.
Nearly two years after a fire destroyed the popular restaurant, Morgan’s is open again. Owner Mathew Glazier has reopened the Austin-style meats hub on Flatbush Avenue and St. Mark’s Place.
Brisket
Like a phoenix, Morgan’s Brooklyn Barbecue rose from the ashes after a corrosive fire wrecked its Prospect Heights spot in 2021. Now the restaurant, a no-bull Texan joint that prides itself on real-deal overnight smoking, is back with a menu almost identical to its pre-fire glory and 80% of the original staff including chef Cenobio Canalizo.
The space, which underwent a painstaking restoration that retained the notable green concrete wall, now seats 45 with a central bar, open kitchen, wooden furnishings, and metal accents. It also has a new outdoor patio. Canalizo’s crowd-pleasing brisket, pork belly, sausage, and ribs are back, along with his signature Tlayuda Mexican pizza and a new Philly-style smoked brisket cheesesteak. There’s a robust bourbon list, too. And for brunch, brisket hash, chicken and waffles, and candied bacon micheladas will return.
Pork Ribs
After a near-cataclysmic pandemic-era shutdown and a fire, Morgan’s BBQ reopened this week in Brooklyn on Flatbush Avenue. The family-owned spot a few blocks from Barclays Center has the classic barbecue feel: paper plates, Texas flags and a lively bar.
Patrons rave about the brisket and pork ribs. The ribs are prepared using the St. Louis cut, which delivers the maximum amount of meat and juiciness per bite. To get the perfect tenderness, smoke the ribs for three hours and then wrap in aluminum foil to rest for another hour. Morgan’s uses a salt-based rub that creates a tasty crust without curing the meat. After the ribs are cooked, apply a light mop of sauce for additional flavor. Also try the chicken, pulled pork and smoked turkey.
Pulled Pork
Located on Flatbush Avenue just blocks from Barclays Center, Morgan’s has a fun, laid-back vibe. Paper plates, music, Texas flags and outdoor seating are all there to add to the atmosphere. The restaurant is open for both dine-in and takeout.
The restaurant underwent a painstaking restoration and now seats 45 with a central bar, open kitchen, wood finishes and metal accents. It also features an extensive bourbon collection. The menu includes the Holy Trinity of brisket, pork ribs and house-smoked sausage. There are combo platters and fried chicken, plus mac and cheese in four varieties (including Old School with Longhorn cheddar, Truffle with white truffle, Hatfield bacon and Cheeseburger mac). A retooled beverage program offers more than 70 bourbon selections. Several cocktails are also available.
Smoked Chicken
Like a phoenix rising from the ashes, Morgan’s is back on Flatbush Avenue, serving up New York-and-Southern barbecue a few blocks from Barclays Center. Owner Peter and Penny Glazier and chef Cenobio Canalizo retained 80% of the original team to serve the same crowd-pleasing smoked meats and combo platters, as well as mac ‘n cheese, Frito pie and the always popular housemade desserts.
The interior has the fun, laid-back vibe you’d expect from a BBQ joint—paper plates, Texas flags and loud music. And the food is just as good, if not better than when it was the infamous John Brown’s. The sliced beef brisket is lean and juicy, with just enough fat to keep it from falling apart on the fork, while the tender St. Louis ribs are brushed with just the right amount of tangy, sweet house sauce.
Mac & Cheese
If you’re looking for a no-frills barbecue experience, Morgan’s is the place to go. You’ll find smoked meats and sides that are simple but satisfying, such as brisket, pork ribs, and burnt ends, plus sandwiches like the John Brown Reuben and a fried chicken and cheddar bacon waffle.
The menu at this Mott Haven spot from pitmaster Billy Durney may lean toward Texas-style, but it’s a New York restaurant at heart. Expect to find Brooklyn-specific quirks, such as Vietnamese hot wings and Jamaican jerk baby back ribs, alongside a classic brisket sandwich and local beer pairings.
Located in a converted warehouse, the space has a gritty roadhouse feel with stamped tin ceilings and battered cast iron columns. You’ll want to save room for a side of mac and cheese, including Old School with Longhorn cheddar; Truffle with white truffle and bechamel; and Cheeseburger mac made with Hatfield bacon.