Il Texas Barbecue serves slow-cooked brisket and pork cooked in the smoker for up to 18 hours.
Quincy Malesovas
This newcomer is smoking some of the city’s best Texas-style barbecue in the unlikeliest of places – Italian food hall Il Mercato Centrale at the city’s Southern Cross end. It’s led by Texas native Tim Jordan and Aussie pitmaster and executive chef Nathan Zammit (both behind Armstrong Barbecue in Geelong).
While smoking is usually an open-air operation, the duo have built a smoker directly into their stall and cook brisket and pork for up to 18 hours. If you’re after something quick and handheld, sandwiches (made with Martin’s potato buns) are a great place to start. Choose from pulled pork, chopped Black Angus brisket or a brisket and jalapeno cheddar sausage combo.
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