A move to a new location signals better beginnings for Smoky Sue’s, the smokehouse from Neutral Bay. Now burning the pit at its new Maroubra home, owner Owen Brown reveals that they’ve been barbecuing and smoking tonnes of meat week after week since the move to the eastern beachside suburb.
Three years ago, Smoky Sue’s and its Texas-style briskets were also warmly received at its original site. But the indirect effect of COVID-19 forced them out of their old location.
![](https://maroubranews.com.au/wp-content/uploads/2022/03/850x350-Maroubra-1.png")
“With deep sadness we have to move on from our Neutral Bay location, as it’s time for us to spread our wings (and briskets),” the company announced before closing the doors of its Neutral Bay shop in mid-June. “Thank you all for your amazing support. Sues wouldn’t be the same without you.”
But Smoky Sue’s has since gained more meat-loving patrons at its new Anzac Parade location. Some come as far away as the United States, who are looking to try the city’s best and most authentic tasting smoked pulled pork or brisket. They’re usually not disappointed as Mr Brown has an American working on the pit.
![](https://maroubranews.com.au/wp-content/uploads/2022/03/850x350-Maroubra-2.png")
The smokehouse is proud of its smoking technique. Veering away from the traditional, Mr Brown, the pitmaster, combines French (sous vide) and American (smoking) cooking style.
The result is a lump of perfectly side-charred meat with the moist sealed in the center. The meat also breaks apart with the slightest prod of a knife or fork.
To wash down the tender and delicious meat, the restaurant offers a few selections of craft beers, cocktails, whisky, lemonade and milkshake.
For store trading hours and updates on deals, visit the restaurant’s Facebook page.
