Smoky Sue's Barbecue Maroubra

Some of the brisket was hard, but most was juicy and the pig bell was melted in mouth amazing some of the best I ever had. the amount could have been a bit small for $40 (and only basic sides like salat are included in the plate), but we share the $40 plate between two people no problem. I'm writing them, although I wanted to make push buttons on the credit card machine to see if I wanted to type. it's bad enough to harass customers for tips, but they push buttons when a contactless payment is just a huge middle finger.

I regret not taking pics of our meal to post right next to the ones advertised on their Facebook or menu. We were very excited to taste the juicy brisket advertised online, instead received a thin and very dryed flavorless meat, the serving are so small for everything including very inexpensive items such as chips, pickles and slaw, our 2 servings of slaw were 3/4 full or less and loosely packed. Receiving a large platter with 40% of space empty and thin slices of meat spread out was visually disappointing. from 5 meats we sampled the pull pork was nice and the sausages were ok. Although, the platter pictured in the wall menu shows 3 we only got served 2, pork belly wasnt cook properly...read more

Over price and cold meat not flavour,staff are not friendly and professional, very disappointed because we saw this restaurant on YouTube and wanted to try for a while But so disappointed, the services is not professional, food is tasteless and cold, will never go back again

We came here last night and it was clear they were struggling. Even though we had reservations we still had to wait because the owner guy in the kitchen could not work out that the people seated at our table needed to be advised that it was time to move on. Also had to go to the counter looking for our drinks. Food was ok but overpriced

Interesting concept of combining sous vide with smoking. End results are abit mixed when compared to traditional smoke only. Works really well on beef short ribs, where texture is definitely more tender. Flavour is less pronounced but both the sous vide and bark from smoking work to seal in the juices of the meat. Fat completely renders inside and meat is supple and slightly gelatinous. Brisket here is super weak. Smoke ring is thin and pale pink, meat itself has barely any flavour when compared to a well smoked brisket. Texture during my visit was also poor, flakey and dry suggesting it was quite overcooked. Had to douse it in sauce to eat it. Perhaps it might be better had they...read more