Since hearing that Morgan’s had opened on Flatbush and St. Mark’s in Brooklyn, I’d been itching to go. Word on the street (by which I mean one of the managers of Dinosaur: Brooklyn I’d bugged one afternoon) was that one of the guys involved worked at Franklin BBQ in Austin. A couple of news pieces about Morgan’s backed that up.
So, last night, instead of going some place fancy for my birthday, I took a chance and had Cara take me to unproven ‘cue place. We all know how badly that can end in New York.
But I’m happy to report that Morgan’s met and exceeded expectations. It’s a sit-down place–which I’m fine with in New York, because I’d rather not get stuck with a tray of meat and nowhere to sit (Mighty Quinn’s). And the menu isn’t very big–again, this is a good thing.
We ordered brisket, ribs and pulled pork. All three–yes, even the pulled pork–showed that Morgan’s is, at heart, Texas barbecue. The ribs and the brisket had been rubbed down with ample salt and black pepper and had a great bark. This actually might be the spiciest brisket I’ve had in New York. Unlike the ribs at Hill Country, which are large and a little on the tough side for my liking, these were small (baby backs?) and extremely tender. Almost too tender for your barbecue sticklers. The brisket was excellent and, well, what do reviewers say about brisket? It was beefy? I don’t know. It was good. The pulled pork was surprising in that, unlike a lot of places around here, it wasn’t drenched in sauce or overly mushy. It had a strong garlic flavor, too, which I liked.
For sides, we had a loaded baked potato, which was good. And mac and cheese, which wasn’t cheesy enough.
Morgan’s has a solid bourbon and rye selection and the Shiner Bock was served at the perfect temperature.
I recommend it. And yall know how I am about barbecue.
KEN WHEATON 
My daughter Corey moved to Brooklyn and works for IBM in LM. She was born in Dallas and knows good BBQ. I emailed her your review of Morgan’s. FYI, Franklin’s is ok for Austin, Hutchin’s in McKinney is better.