First, the smell reaches you: wood smoke, rendered fat, and the peppery crust on a brisket that has spent half a day in a smoker. Finding authentic American barbecue in Australia used to be difficult. Today, most big cities have at least one authentic low-and-slow joint.
This list only includes places that we could confirm were open in 2026. Several venues from an earlier version of this article have closed, including Bluebonnet Barbecue and Up in Smoke in Melbourne and Old Faithful in Perth. Therefore, we rebuilt the list from scratch. Prices are taken from each venue’s menu in September 2026 and are subject to change.
Aussie Barbie vs American BBQ
In Australia, a barbecue usually consists of sausages, steaks, and onions that are cooked quickly over direct heat on a gas grill or hot plate. American barbecue is the opposite. Large, tough cuts of meat, such as brisket, pork shoulder, and ribs, are smoked for 12 hours or more at a low temperature until the fat renders and a dark crust forms on the outside. The following places build their menus around that slow smoke.
Where to Eat American BBQ in Australia
Fancy Hank’s, Melbourne
At Fancy Hank’s, a 2.5-ton offset smoker nicknamed “Puffing Billie” does the heavy lifting. Meat is smoked low and slow for up to 16 hours over Australian hardwood.
Try the 12-hour smoked brisket sandwich on a Martin’s potato roll or the smoked and glazed baby back ribs. Bring a group to enjoy the share platters. The team also bottles its own sauces, which are easy to take home. If you’re planning a longer stay, check out our other tips for Melbourne.
Address: 1/79 Bourke St, Melbourne CBD. Open seven days from noon until late.
Surly’s American Tavern, Sydney
Surly’s is a Surry Hills pub that takes its smoked meat seriously. The brisket is dry-rubbed and cooked for 18 hours; the pulled pork is cooked for 12.
The meat is sold by the 150-gram serving and comes sliced or chopped: brisket and pulled pork for $20 and burnt ends and smoked hot links for $18. Start with the burnt ends.
Address: 182 Campbell St, Surry Hills. Open Monday and Tuesday 4 to 10 p.m., Wednesday and Thursday noon to 10 p.m., and Friday to Sunday from noon until late. A second Surly’s runs in Newcastle at 231 Hunter St.
Frankie’s Smokehouse, Brisbane
Located near the Gabba in Woolloongabba, Frankie’s is a family-run smokehouse built around a custom smoker affectionately called “Frankenstein.” The menu describes the food as traditional Texas-style smoked meat.
The 12-hour brisket plate costs $36 for lunch and $38 for dinner. Extra brisket or pulled pork costs $11 per 100 grams. A platter for one costs $48. Be sure to get the cornbread with hot honey butter on the side.
Address: 719 Stanley St, Woolloongabba. Open seven days.
The Butt Hut, Gold Coast
The Butt Hut began as a market stall before owner and pitmaster Marcus Nicholson opened a restaurant in Nerang in August 2024. Its signature dish is Mama’s Ribs, which are hickory-smoked and finished with a Louisiana-style sauce.
The Smokehouse Box costs $39, the Big Box platter costs $59, and the smoked brisket burger costs $19.
Address: Petro’s Corner, 1 Tibbing St, Nerang. Open Wednesday to Sunday, 5 to 8:30 p.m.
Southern Smokehouse, Gold Coast
Closer to the water in Southport, the Nunez brothers, Edward and Ivan, smoke their meats for 14 hours. The restaurant mostly functions as a grab-and-go counter, which is convenient for grabbing some brisket or pulled pork between beach sessions.
Address: Shop 1c/82 Marine Pde, Southport. Open daily, 11 a.m. to 9 p.m.
Low & Slow American BBQ, Adelaide
Low & Slow started out as a food truck before settling in Port Adelaide. Their meats are smoked for up to 18 hours over oak and hickory. Try the pulled pork shoulder with Texas barbecue sauce, brisket, or smoked pork ribs with cornbread and apple slaw on the side.
Address: 17 Commercial Rd, Port Adelaide. Hours are limited, mostly Wednesday to Sunday evenings, so check before you go.
Tips for Ordering American BBQ
Good barbecue rewards a little planning.
Many places sell smoked meat by the 100- or 150-gram serving, so ordering a variety pack to share works better than ordering one plate each. Judge a place by its brisket and ribs. Smaller smokehouses often have shorter hours than regular restaurants. The Gold Coast’s Butt Hut, for example, is only open five evenings a week, so check the hours before you go. Browse our guides to food and drink in Australia for more ideas on eating your way around the country.
Frequently Asked Questions
Where can I find American BBQ in Melbourne?
Fancy Hank’s, located on Bourke Street in the Central Business District (CBD), is the most centrally located option and is open seven days a week. Two longstanding names, Bluebonnet Barbecue and Up in Smoke in Footscray, have closed, so be sure to check any older lists against the current listings before you go.
How much does American BBQ cost in Australia?
Expect to pay by weight. In September 2026, Frankie’s in Brisbane charged $11 per 100 grams for extra brisket or pulled pork, while Surly’s in Sydney charged between $18 and $20 for a 150-gram serving. A platter for one costs around $48 at Frankie’s.
What are burnt ends?
Burnt ends are cubes cut from the fatty point end of a smoked brisket that are then returned to the smoker until the outside caramelizes. They’re rich and sticky, and they’re usually one of the first things to sell out. Surly’s in Sydney sells them for $18 per 150 grams.
What should I order at an American BBQ restaurant?
Start with the brisket since it takes the longest to prepare, and then add the pork ribs or pulled pork. Classic sides include cornbread, slaw, and pickles. Having a variety of meats to share lets you try more of the menu.
Thinking about going on a working holiday in Australia?
Global Work and Travel runs working holiday programs in Australia. The team helps with the setup essentials, such as visa applications, bank accounts, job interviews and finding somewhere to live. Make your Australian working holiday happen, and sample as many barbecues as you can while you’re here.
Get in touch with the team here.
