Frankie's Smokehouse

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Posted 2021-10-10 by Damsel Martin ⇒ follow

We're still 100 metres down the road from when the delicious aroma of wood-smoked meat reaches my nostrils. This, I later learn, is a common experience for visitors to the Woolloongabba eatery which opened its doors to much excitement in 2020.

Frankenstein, an 8.5 metre long smoker perched on a patch of grass, is responsible for that aroma which reliably gets stomachs rumbling and taste buds tingling. Frankenstein, in fact, is the big, fat, badly kept secret behind the operation which set out to create smoked meats a la Texas-style in the beating heart of Brisbane.

There's no doubt that the owners have succeeded with their low, slow and (shall I say it?) sexy approach to barbecued meats. Our share platter came groaning under the weight of tender 12 hour smoked brisket, sweet pulled pork, pickled jalapenos, a 'special recipe' house-made BBQ sauce, fries and more. Too much? Those with lesser appetites can opt instead for smaller but no less tasty dishes like the pulled pork roll, smoked wings or loaded fries.

The interior is all warehouse chic with neon lighting and there's even a sense of humour in some of the signage ("Nice to MEAT you"). All meats, produce and alcohol are sourced locally. Even the wood comes with homegrown credentials, being Queensland ironbark, so it's clear there's a lot beyond the food to love.