Al worked smoked small goods and the wholesale meat trade before opening this Rockdale counter, and the provenance shows in the Texas-style low-and-slow cooking: brisket smoked until it pulls apart, house-ground Angus burgers off the char-grill, frankfurters made in-house. The kitchen is 100% halal, a rarity for serious smoked barbecue in Sydney. Tuesdays bring brisket birria tacos with consommé for dipping, and monthly specials rotate through whatever Al feels like smoking.
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