History
Jack Timmons grew up in Texas and has lived in Seattle for the last 2 decades. In 2012, he attended BBQ Summer Camp at the Meat Sciences department of Texas A&M, then toured many historic barbecue temples of Central Texas. Returning to Seattle, he bought an offset smoker, imported some post oak, mesquite and hickory, and started the Seattle Brisket Experience. After more than a year of practicing the art of barbecue, and serving old-school, succulent smoked meats to thousands of Northwest BBQ fans at BBQ raves, Jack opened a restaurant in the SoDo region of Seattle - Jack's BBQ.
Specialties
Jack's BBQ makes Central Texas style barbecued meats cooked slow and low over mesquite in our giant smokers located down in the SoDo neighborhood of Seattle. We're famous for our brisket, pork ribs, beef ribs, pulled pork and chicken along with a variety of smoked sausages. Sauce is served on the side as is the tradition in Central Texas!