Smokey Moo is a beef specialist, unusual for an American smokehouse, and it shows on the menu: brisket, beef cheeks, beef ribs and a pastrami cured in house for three weeks before it hits the smoker. The family-run kitchen carves its low-and-slow meat to order at an open pass, now from a 100-seat licensed room in the Gasworks Plaza dining precinct at Newstead, having started as a beef-focused smokehouse in East Brisbane in 2018. Halal and gluten-free options.
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