A low and slow barbecue restaurant on Cashel Street in central Christchurch, open from Tuesday to Sunday. Pork belly is smoked for six hours and jerk chicken for two, and the brisket is served in tacos, burgers and platters. St Louis pork ribs are a separate dish, at $34 for a half rack and $68 for a full rack, both as at 2026. Owner and pitmaster Tristin Anderson is a former executive chef who managed 32 chefs across several Christchurch restaurants. Smokey T's won breakthrough talent and pop-up establishment at the 2018 awards, two months after it opened, and the People's Choice award at the Christchurch hospitality awards in 2019 and 2020. The website says it sells out most days. Tacos come with brisket, pork belly, jerk chicken or lamb, and the menu also has a toasted milk bun, waffle fries as a side at $4.50 as at 2026, and a drinks list with cocktails and wines. Card and payWave payments carry a 2% surcharge.