Birria Tacos
TACO TUESDAYS
Every Tuesday, our slow-smoked brisket is folded into warm corn tortillas and served with a rich, signature birria consommé for dipping — tender, juicy and worth the wait.
Specialising in Texas-style barbecue, smoked low and slow until it falls apart. From house-ground, char-grilled Angus burgers to house-made frankfurters loaded into our hotdogs — plus a wide spread of sides — every plate is built for big, bold, smoky flavour.
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Every Tuesday, our slow-smoked brisket is folded into warm corn tortillas and served with a rich, signature birria consommé for dipping — tender, juicy and worth the wait.
Each month Al pulls something special from his repertoire — bold, one-off creations packed with flavour you won't find anywhere else.
Shredded smoked brisket piled high over crispy waffle-cut fries, loaded with our house-made garlic, BBQ and chilli sauces. Crowned No.1 by Spanian, Sydney's favourite food blogger.
Our house-ground Angus burgers come loaded and dripping with special sauce — messy in the very best way. Char-grilled, piled high and built for a serious appetite.
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Al started cooking in his late teens, serving his apprenticeship across some of Sydney's finest restaurants before spending 20 years in his family's kitchen. Years spent crafting smoked small goods and working in the wholesale meat trade gave him a deep respect for great produce — and it all comes together at Smokin' Al's BBQ: traditional low-and-slow cooking, with a personal twist of unique flavours in every dish.
