Literally meaning “Fat Pig” in German, Fette Sau is a barbecue restaurant in Williamsburg, Brooklyn that is self-described as one part Central Texas and one part New York Deli.
Check out this video from INSIDER with General Manager Shenae Simmons presenting some of Fette Sau’s tantalizing barbecue. For meat lovers it will be difficult to not be salivating halfway through the video.
Our brisket and our pork shoulder are smoked overnight for about 14, sometimes 17 hours. We actually use the same rub on all of our meats except for the sausage. It’s made with espresso coffee beans, brown sugar, cumin, garlic powder, salt, pepper, and it just naturally brings out the best flavor out of all the meats