Ember enthusiasts and die-hard ‘heatonists’ will likely already be familiar with Low and Slow Meat Co. – its long-time home in Tingalpa has been a beloved resource for members of Brisbane’s thriving smoke-and-fire scene for years. Even a few of the less charcoal conversant among you will be acquainted with Low and Slow offshoots Getta Burger and American barbecue food truck That BBQ Joint, which is to say that when it comes to perfectly prepared protein, this crew knows its stuff. Earlier in the year, Low and Slow Meat Co. relocated operations from Tingalpa to Morningside, moving into to the former Commonwealth Acetate of Lime Factory site, which sits at the heart of BMI Group’s flourishing Colmslie Road Rivermakers development. Loaded with history, the building has had a storied past since its construction in 1917 – first operating as a production site of lime composite for gunpowder before being successively repurposed into storage and billets space for the RAAF, an extension of the Fairmile Naval Base, a hostel for migrants, and then as the factory for Hans Continental Smallgoods. For the Low and Slow team, taking over the brick-and-timber stunner offered the opportunity to create a butcher shop like no other – a one-stop shop for everything pit pros and home cooks could need. What’s more, the precinct’s future growth (including the forthcoming opening of Revel Brewing Co.’s neighbouring brewery and restaurant) ensured that soon the Morningside nexus would become a popular alternative for locals looking for a high-quality outing closer to home.

After a few months of revitalisation works, Low and Slow Meat Co.’s epicurean emporium has opened to the public. The team has been careful to blend existing heritage elements with modern additions such as a glass facade, butcher cabinets, shelving and an outdoor dining space. Upon entry shoppers will spy two Low and Slow’s two 34-inch Mojo Offset smokers from Bullockhead Creek sitting in a glass-encased room at the centre of the space. These impressive units – each capable of cooking 30 briskets at once – is responsible for preparing much of Low and Slow’s pre-prepared hot-food offering (chickens will soon be cooked separately in a nearby rotisserie). Separating the smoking room from the butcher is a dry-ageing cabinet, filled with different cuts for those seeking prime portions. The main butcher counter is chock-full of various meaty morsels, from free-range Borrowdale pork and Cape Grim grass-fed beef to Sovereign Five Star lamb and whole free-range chickens from Tasmania. Fillets, tomahawks, mince, bacon, snags, nuggets and spare ribs – if you’re keen to cook it, Low and Slow’s got it. Those keen to take the hassle out of cooking can swing through and pick up pre-smoked heat-and-eat brisket, pulled pork and baby-back ribs. The rest of the available floor and shelf space is given over to extra meat fridges (including one dedicated to wagyu), smokers (yes, you can buy gear here) knives, and artisanal pantry items including smoked olives, charcuterie and cheeseboard staples, specialty salts, hot sauces, mayos, pickles, butter, spice rubs, wood chips, pellets and charcoal, and a burger station stashing Getta Burger patties, cheeses and buns. That BBQ Joint is also stationed outside most lunchtimes, serving a taster menu of brisket and pork rolls for those seeking a lovingly cooked snack.

Low and Slow Meat Co. is now open to the public – operating hours and contact details can be found in the Stumble Guide.