Over the past few years NYC has been going through a sort of Texas style barbecue renaissance. With many new massive traditional smokehouses popping up, the competition is fierce and some will obviously succeed where others fail. While most of the places serving ‘cue are in the traditional format of counter, line, butcher paper, and meat by weight, Tres Carnes takes a completely different approach. Their menu consists mostly of tacos, burritos, and burrito bowls which get loaded with authentic Texas smoked meats like brisket and pulled pork in a Chipotle-esque construction line. At Tres Carnes, the smoker is helmed by pitmaster Mike Rodriguez who has a pedigree that includes the very famous Salt Lick in Austin. This guy knows what he’s doing.