Smoked meats at this Westchester BBQ spot are Jeanne Muchnick's 'Best Thing I Ate'

I'm a meat girl so when Br’ers BBQ opened in Bedford Hills last May I was one of the first people there. The fact that it's owned by the folks behind Purdy's Farmer & The Fish in North Salem and Hudson Farmer & The Fish in Sleepy Hollow only made it that much more attractive. With that kind of restaurant experience — the group also runs Bistro de Ville in Scarsdale — I knew, even before my first bite, it would be good.

And it is. And it's remained that way as I've been back multiple times.

Which is why the brisket, in all its smoky glory and terrific tangy barbecue sauce, is the best thing I ate this week. And yes, I drive out of my way for this fast casual/takeout place.

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Much of that praise is due to 23-year-old Pitmaster Alexa FitzGerald who recently took first place in the 15th Annual Katonah Chili Cook off beating Westchester resident Martha Stewart. She thinks what makes her meats so good — my husband is a huge fan of their ribs — is not only the fresh quality products but the secret housemade rub. That, plus she's consistently evolving her technique to make sure she's getting the best possible results.

The brisket, which is my number one fave, is smoked 15 to 18 hours. FitzGerald said what differentiates theirs from others is the fact that the smoking time is significantly longer, lower and slower in order for that delicious smoky flavor to penetrate through. The ribs are cooked at four to four and a half hours which makes them perfectly tender and fall-off-the-bone. For pork, it's roughly 20 hours. "Each piece of meat is different and requires different care and attention," said FitzGerald. "All of our meats are smoked until they tell us they're done. Barbecue is a fickle creature so I find it incredibly important to listen to the meat instead of the time."

FitzGerald is deeply devoted to the craft, having worked a semester at Purdy's Farmer and the Fish while still at the Culinary Institute of America and also, later, working for Mill House Brewing Company in Poughkeepsie. It's there she caught the barbecue bug working alongside the main butcher.

The eatery also has my heart with its mac and cheese, baked beans with burnt ends, and cowboy caviar, a combo of black beans, red peppers, red onions, cilantro, scallions, tomatoes and cucumbers. It's great as a brisket side but also terrific on top of tortilla chips.

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I'm also a fan of the sauces, which are made in house and also sold to go. Choices include the classic Br'ers BBQ, (tomato-based barbecue sauce); Hot Honey (with spicy toasted ancho and arbol chilies), Hot Sauce with a kick of vinegar (and featuring Purdy's Farm-grown chiles!); Ranch (with tangy herbs) and Swine Sauce, which is more of a Carolina (vinegar-based) version packed with a sweet apricot glaze, a little bit of spice, nice vinegar punch, and, as FitzGerald says "a little something extra" for a definite twist.

The rubs, which include spicy pork, brisket and aromatic rib, are also made in house and sold to go.

Other popular menu items you'll want to check out (or come back for): The smoked brisket short rib burger; the Nashville hot chicken (it's hot!), the burnt end burrito, smoked chicken wings and chili served with pretzel sticks. They also do milkshakes and sundaes.

If you go

Address: 52 Church St., Bedford Hills, 914-729-5674, brersbbq.com

Hours: 11 a.m. to 8 p.m. Sunday to Thursday; to 9 p.m. Friday and Saturday

Price: In the $14 to $17 range; a half pound of brisket is $16.95

Good to know: Parking can be tricky as this is a residential area. There are a few spots in front; otherwise you may have to park around the corner.

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Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter. 

This article originally appeared on Rockland/Westchester Journal News: Br'ers BBQ brisket in Westchester NY is Muchnick's 'Best Thing I Ate'