A family-built Texan smokehouse a short walk from the Gabba, built around Frankenstein: the 8.5-metre custom smoker parked on a patch of grass out front, on show while it works. Brisket, ribs, pulled pork and house-made sauces come low and slow, in platters sized to defeat a table. Eat at picnic tables beside the smoker, in the backyard bullpen, or inside. Open seven days.
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