Smokey J’s Brew & Cue opens permanent restaurant to rave reviews at Coolalinga Central

A chef who served a long apprenticeship at one of Darwin’s most popular pubs has opened his first brick-and-mortar restaurant, seven years after first striking out on his own. Here’s what your tastebuds can expect.

Justin and Lisa Whitrow, of Smokey J's Brew & Cue fame. Picture: Supplied

The family behind one of the Top End’s most popular low ‘n’ slow barbecue joints has gone all-in, securing a permanent brick-and-mortar restaurant that has opened to rave reviews in Darwin’s rural fringe.

Smokey J’s Brew & Cue, located at Coolalinga Central and serving breakfast, lunch and dinner five days a week, began trading from its new home last week.

Smokey J’s has been a fixture of the Top End culinary scene since about 2017, when owner Justin Whitrow, a long-term chef at the Beachfront Hotel, struck out on his own and won the lease to operate the pub’s kitchen.

After a number of years at Nightcliff, Smokey J’s found a new home at the Darwin River Tavern, following the sale of the Beachfront Hotel to ASX-listed liquor and pub giant Endeavour Group.

Smokey J's Brew & Cue has opened a brick-and-mortar restaurant at Coolalinga Central. Picture: Supplied

Smokey J’s progression to permanent restaurant is the next step in the journey of his family business – wife Lisa and teenage sons William and Logan are actively involved – Mr Whitrow said.

The barbecue boss said there had been roaring trade over his first few days at Coolalinga, with parochial locals of Darwin's urban fringe flocking to support one of their own (the Whitrows live at Berry Springs on a 20 acre block).

“The reception seems very positive, we’ve had loads of locals roll through,” he said.

“Being out rural, they are looking for something a bit different.”

Smokey J's Brew & Cue owner Justin Whitrow (left) with wife Lisa and their two sons repping the popular barbecue brand. Picture: Facebook

Asked why his barbecue was a cut above the rest, Mr Whitrow pointed to the use of “good grade wood,” ironbark, shipped from Queensland, the use of reputable local suppliers, and his newest toy, ‘Old Smokey’, a custom-built smoker, made and designed in the NT, that can fit about 300kg of meat.

Without a doubt, Smokey J’s most popular dish is Mr Whitrow’s Angus brisket.

“Everyone really does come in for the brisket,” he said, describing it as a 10-hour smoked, traditional Texas-style joint of meat.

Smokey J's smoker, 'Old Smokey', was custom-made in the Northern Territory and can fit up to 300kg of meat. Picture: Supplied

“We are just churning them out, it’s ridiculous,” Mr Whitrow said.

In future, Mr Whitrow said he would like to become licensed to begin supplying produce to Smokey J’s, such as fresh eggs, from their Berry Springs property.

For the uninitiated, Smokey J’s has built a reputation over the years as one of the Top End’s finest purveyors of authentic low ‘n’ slow barbecue meats, with his dishes winking at the cuisines of both the United States – the home of low ‘n’ slow – and Argentina.

Smokey J's Brew & Cue is beloved across greater Darwin for their low 'n' slow barbecue meats, breakfast tacos, dirty fries, and other decadent creations that are definitely not good for you. Picture: Facebook

Mr Whitrow said he formerly worked under Argentinian chefs when living in Adelaide in “my younger days”, and their influence could still be seen in his cooking.

His menu is a carnivore’s delight: his offering of pit-smoked meats includes Angus brisket, pork belly, pulled pork shoulder, jalapeño cheese links, burnt pork belly and Angus brisket ends, and chargrilled chicken, while Smokey J’s also boasts and extensive burger and authentic sides and snacks menu (think chargrilled smoked corn, house smoked beans, corn bread, jalapeño poppers, mac and cheese, and dirty fries).

And that’s before even mentioning Smokey J’s brunch offering, which features a wide range of breakfast tacos, rolls, and twists on classics such as eggs benedict, which are known as ‘eggs royale’ in the Smokey J’s universe and come with optional brisket.

Smokey J’s, which is fully licensed, is open for breakfast, lunch and dinner from Wednesday to Sunday.

Mr Whitrow’s new restaurant is also garnering rave reviews online, with the Darwin Chilli Company instructing its customers: “Do yourself a favour and hit that menu like it owes you money”.

Originally published as Smokey J’s Brew & Cue opens permanent restaurant to rave reviews at Coolalinga Central