Hamilton’s Double Duck Smokehouse and BBQ have claimed the title for Newcastle’s Weekly’s best pie.

The recognition marks a big step for the small team, who has built a loyal following through its slow-cooked brisket and smoky flavour packed pies.

For owners Sheldon Black and Tyler Priestley, the win came as a complete surprise.

“Honestly, we were over the moon,” Sheldon said.

“We didn’t expect it,” Tyler said.

“We’re not bakers by trade, we just wanted to make really good food, and somehow, we’ve ended up here.”

The pair has always served slow-cooked brisket and barbeque meats since COVID; however, now have expanded to pies.

What began as a way to fill the front display has now become a customer must-have.

“Our gravy starts with a stock that takes over 10 hours to make,” Sheldon

See Full Page