Smokin' Al's BBQ — Restaurant in Sydney

My recent trip back to my old stomping grounds in Rockdale unearthed a true gem: Smokin' Al BBQ. This wasn't just a quick takeaway stop; it was an immersive culinary experience from the moment we arrived. The first thing that struck us was the sight of the smoker, and then, the pièce de résistance – the pitmaster carefully extracting a magnificent, deeply burnished beef brisket. It was a visual feast, the rich, smoky hues promising a depth of flavor that immediately set our senses tingling. The aroma that wafted through the air was intoxicating, a symphony of slow-cooked meat that instantly had our mouths watering in anticipation.

This sensory journey continued with each dish. The brisket roll, presented on a pillowy soft milk bun, was a study in contrasts and textures. The bun yielded with the slightest pressure, giving way to the incredibly tender, almost ethereal brisket within. Each bite was an explosion of rich, smoky flavor, so profound and satisfying that it genuinely redefined my perception of beef. The thought of a traditional beef patty burger now seems almost… pedestrian. This is how a burger should be crafted.

The beef brisket tacos were another revelation, a testament to the versatility of perfectly smoked meat. The tortillas, kissed by the flames, possessed a delightful crispness, that satisfying crunch that elevates any taco experience. Nestled within was the same succulent brisket, its tenderness a beautiful counterpoint to the slight resistance of the tortilla. The vibrant salsa added a fresh, zesty note, while the strategically placed jalapenos delivered a welcome burst of heat, creating a harmonious and utterly addictive dish. This wasn't just a side; it was a potential main event, a dish I could happily devour on a regular basis.

Even the humble curly fries were elevated beyond expectation. Forget those limp, mass-produced versions. These were perfectly golden and audibly crispy on the outside, giving way to a light and fluffy interior. And the crowning glory? Real, discernible pieces of chilli mingled with the cheesy goodness, providing an authentic warmth and depth of flavor that the typical liquid chilli sauce simply can't replicate. It was exactly how cheesy chilli fries should be – a comforting and satisfying indulgence.

Overall, my experience at Smokin' Al BBQ was nothing short of exceptional. It's more than just a takeaway; it's a destination for anyone who appreciates the art of slow-smoked barbecue. I wholeheartedly recommend it to friends, and with their enticing promise of different portion dishes each month, a regular pilgrimage to Smokin' Al BBQ in Rockdale is now firmly on the cards. The anticipation of discovering their future culinary creations is...

Saturday night and the wind is in our sails. I'm trying to get my mate out the house before he eats any more supplements for what looks like s very entertaining lady's night. "Brother, take me to your local!" My ignorance will have to be excused and forgiven. Fore while I've never explored Rockdale before, I'm very, very glad that through a series of cravings and IG algorithms, I happened upon Smokin' Al's BBQ, minutes from my herbaceous mate's place.

The small yet inviting space is reminiscent of any neighbourhood Chook shop you'd find out in the Sydney burbs. The smell is undeniably smokey but also laden with other flavours that you'll know and understand why later. We copped the mixed platter and a double serving of wings for a pair (so quadruple). This spot is all halal so there's no pork on the fork and guess what, it doesn't matter. Beef I feel at times, gets a wrap for being "boring" or is sorely underrated for its ability to produce flavour. Beyond the staple brisket, the pulled beef was super tender and evenly balanced with sweet salty. The source gave it that extra jump in candied, spicy sweetness. This sauce I found, lends super well to the Uber savoury sausage. The sinew of so soft on the brisket that you can easily eat it with a spoon, yet doesn't lose its fleshy structural quality.

These wings though were the CRÈME DE LA CRÈME OF WINGS! I'm sure the wingtips/buffalo style are done similar but either which way not ordering a serving of these while there would be a crime. Crispy, smoky, flash-fried goodness with a dried spice and light sauce/basted assist – an earthy flavour of hickory with sweet and sour components that coat every nook and cranny of the crispy exterior.

Passionate review done. Smokin' Al, the pleasure...

Im a smoked brisket enthusiast so when I was in the area visiting friends of coarse I went here, I went here Saturday night after looking at the menu online and wanted a brisket roll but when I got there only saw brisket burgers on the menu which costed a bit more but I might have missed it, so I went for the brisket box which was an easy back up anyway the guy who served wasn't very nice but the man eating his dinner on break greeted us nicely so 50/50 service, after I ordered he immediately cut the brisket up which was cut messily but is was very speedy service which is nice for some people, one piece was super thin and the other thick and unevenly cut which I guess doesn't matter but literally no other smoke house Iv been to has cut them this badly, the price was the same as any other place with brisket boxes being $30 but seems to have less diversity in the box, all you get is the meat with a small roll, pickles and sauce all other places Iv been have more sides for the same price and I get 3 nicely cut pieces so its consistent. None of this would have mattered though if it was really yummy but they even lost me there, the flavour was non existent it was missing that sharpness I always get, the meat was tender so still good but I didnt get that mouth watering feeling I usually get, very fatty too which I like but I know lots of people don't, most places are more lean, unfortunately there was essentially no flavour throughout the meat it needed...