In the States there’s really no such thing as “American” barbeque – only Texan, Alabaman, Virginian and so on. Each state has its own tastes and traditions. And in many cases, there are several regional styles within a single state.

This is hard to tell from Sydney, where barbeque (or “barbecue” if you want to be really authentic) is often a mish-mash of styles. It doesn’t matter. The important thing is that the meat is good quality and it’s cooked low and slow in a proper smoker. We’re doing well on both fronts.

When meat is cooked this way, there’s only one result: charred, succulent and profoundly flavoursome. Don’t forget your favourite hot sauce, and a side of mac’n’cheese, potato salad or slaw.

Bovine & Swine

This one is mostly true to Texan traditions, making it one of Sydney’s best spots to try brisket with a simple salt-and-pepper rub. It’s black-crusted, moist, pungently smoky and just firm enough to retain bite.

92 Enmore Road
Enmore NSW 2042

Vic’s Meat Market Butcher

Take a break from your hectic shop at the Fish Market for a brisket or pulled pork sandwich with spicy slaw.

Sydney Fish Market Bank Street
Pyrmont NSW

LP’s Quality Meats

This rowdy tavern takes influences from a number of places, serving Italian mortadella alongside German schinkenwurst. But, even American barbeque purists would have to agree that owner-chef Luke Powell has some serious skill with the smoker, which churns out sausages, beef short rib and paprika-rubbed chicken.

Suite 1 12-16 Chippen Street
Chippendale NSW 2008


Barbeque is only served Friday to Sunday, but it’s done right, over apple and hickory woods. Pulled pork, pork ribs and beef brisket are all sold by weight, just like they do in the South.

182 Campbell Street
Surry Hills NSW 2010

The Oxford Tavern

Black Betty BBQ gets smoking in the beer garden from Thursday to Sunday, serving lamb, pork and “dino” (beef) ribs; pulled pork; and beef brisket, again sold by weight.

1 New Canterbury Road, Petersham
Petersham NSW
NOLA smoked meats american barbecue sydney barangaroo


A huge New Orleans-inspired smokehouse that mixes Cajun, Creole and barbeque influences, such as Rangers Valley brisket smoked for 12 hours. Bonus: there are 500-plus whiskies behind the bar.

Tower 1 100 Barangaroo Avenue
Barangaroo South NSW

The Erko

This pub’s smoker isn’t the largest in town, but it churns out a respectable selection, including 12-hour brisket.

102 Erskineville Road
Erskineville NSW 2043
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