Ironically enough, while a beautiful brisket will result in brisker business for your dining establishment, the best briskets are done slow and low. Abattoir Blues smoke their beautiful beef brisket low and slow for 12 hours to achieve this banging smoked brisket roll (A$20).

While the brisket did get a little dry in certain spots, there was no denying its tenderness. The brisket is just like a soft bed: it’s crying out for you to sink deep into it. The smoking imparts a heady smokiness and deep smoky flavors into the tender beef. While inadequate in quantity, the homemade barbie (that’s Aussie for barbecue) sauce and creamy garlic aioli more than made up for it in quality.

The sauces fused to blast that brisket with even more delicious, savory and utterly tantalizing flavors. The result was the elevation of the decent serving of brisket from “hey that’s pretty good” to “holy shit give me ten of these pronto”. The crusty ciabatta bread was the yang to the yin of the beef, delivering the hardness and crustiness to balance out the softness of the brisket. The tangy slaw and the sharp pickles also did their part to restore balance to the force.

With specials this scintillating, there ain’t no Blues at this Abattoir, son.