We'd add
Our runner-up30-day dry aged beef rib
A beef rib dry-aged for a month, then smoked. The centrepiece for two.
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstbeef brisket, mustard barbecue
- TechniqueSmoked
Beef brisket smoked low and slow, sliced, with mustard barbecue sauce. First to the table, to share.
Also on our table
- Our kind of Shoreditch lunch
Smokestak
BBQ · Shoreditch
35 Sclater Street, London E1 6LB
On every listFamous and on every round-up, so there's often a queue and a room of people who came for the name.
The Shoreditch smokehouse that put London BBQ on the map. The room is a destination now; visitors book it the way they book a must-eat list.
A smokehouse on Sclater Street cooking British-reared beef and pork low and slow over wood. Brisket draws us in; the aged rib keeps us there.
The proof, in the house's own words
Why the brisket
Dartmoor beef smoked over oak through the night: the cut the house builds its menu on.
Tradition
Central Texas pit smoking, the style the kitchen grew from.
“help birth SMOKESTAK”
Sourcing
Native-breed beef from Dartmoor, aged a month before it smokes.
“Native breeds, grass fed on the dartmoor moors before being dry-aged for 30 days”
Been here?
Eaten at Smokestak? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
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