Welcome To Jack’s BBQ
Jack’s BBQ is based on the BBQ style started in butcher shops in Central Texas in the late 1800’s. Beef and pork with a simple salt and pepper rub, smoked low and slow over hardwoods (post oak, mesquite, hickory), and served on butcher paper. Sauce is optional (sometimes not even served in Central Texas), along with pickles and white bread.
Proprietor and Pitmaster Jack Timmons is a native son of the great State of Texas and his mission in life is to make the best and tastiest barbecue money can buy in Seattle. There’s a reason why we’re on every ‘Top BBQ in Seattle’ list. We keep our menu authentic, we cook our meats low and slow, we have a great time doing it, and we have thousands of happy diners to prove it.
Jack's BBQ Camp - Online Edition!
Join Jack and Pit master Joe for two terrific classes which explore the magical world of smoke and meat.
BBQ 101 will provide an overview of basic BBQ principles. Jack and Joe will talk about all the meats we cook at Jack's BBQ including brisket, pork ribs, sausage, chicken and pulled pork. They'll also give an overview the technology of smoking, do demonstrations, and answer questions from attendees during this live session held via Zoom.
BBQ 202 is all about learning the secrets of smoked brisket. Attendees will be treated to a wealth of knowledge from Jack and Joe on the following topics:
- The history of Central Texas smoked meats
- Rubs, brines, sauces and injections
- How to trim briskets
- Different cooking techniques
- How to "feel" for done-ness
- How to hold and how to slice
- How to smoke a cocktail!
The BBQ 202 class includes the following which need to be picked up prior to the session at our SoDo location:
- Smoked meats, vacuum sealed for easy reheat (enough for 1-2 people)
- A Jack's BBQ chef apron
- Jack's BBQ spice rubs
- Jack's BBQ sauces
And for extra credit, you can purchase one of our uncooked Double R Ranch briskets (exclusive to Jack's BBQ) and trim it at home along with us!
Last, but not least, Jack is ready to show you how to smoke your own turkey for Thanksgiving Day! On Sunday, November 22nd, Jack will demonstrate how to brine, spice, smoke and carve your best Thanksgiving turkey. He'll also demonstrate some additional smoked treats to delight your guests!
Tickets can be purchased for any class using the buttons here ->
Prime Rib Night at Jack's!
Treat yourself to some of the best prime rib that’ll ever grace your lips! This makes a great gift for friends, family, co-workers or even the big boss!
At dinner, a 14-16 ounce boneless cut of Prime Rib is served with sides such as Delicata Squash, Mushrooms, Brussels Sprouts, Pomegranate as well as Potatoes Au Gratin. The flavor of this meat is tremendous and unlike any prime rib you’ve ever had.
We strongly suggest you order tickets in advance to attend these limited seating events. Seating is available for this event at our SoDo and SLU locations and orders will also be available for pickup/takeout.
Please order via the button below and select November 11th as your order date. Come have the greatest meat experience of your life while dining at Jack's - or take your meal home to enjoy at your own dinner table. Dinner is $49.00 plus gratuity with beverages and tax to be added to your bill.
Dinner is served promptly at 6 p.m.
Be there or be square!
Get Your Thanksgiving Dinner from Jack’s BBQ!
It’s that time of year again when Jack and his team work on making everything smoky, savory and easy for your family to enjoy Thanksgiving at home without all the work. Beautifully Smoked Turkey’s will once again be on offer and are available in limited quantities – so get your order in ASAP!
All turkeys are brined with an herb and spice blend and then smoked overnight using imported mesquite and fruit woods. Each bird will range from 12-16 pounds and cost $11/lb.
Sides will also be available for pickup including:
- Mashed Potatoes
- Dressing
- Gravy
- Macrina Dinner Rolls
- Cranberry Sauce
- Beef Bacon Brussels Sprouts
And of course, we will have our famous Pecan Pies available to round out the meal.
Pick up times will be assigned between 7 am and 1 pm on Thanksgiving Day. Orders can be placed using the button below and require a non-refundable $50 deposit to reserve your bird.
Come on down and let us make your Thanksgiving delicious!
Our Locations
SoDo HQ
The original Jack’s BBQ located in SoDo just southeast of the stadiums and north of the greater Georgetown area.
SLU
Jack’s South Lake Union outpost brings all the charm of the original location into the heart of Amazonia.
Columbia Tower
Located in what’s affectionately known as ‘The Pit’ among locals, Jack’s Columbia Tower location is currently closed due to COVID-19 impacts to the downtown area.
Algona
Jack’s newest Southside location is open for takeout only while construction is completed on the building in Algona.
Serving the Best Beef in Washington State
Double R Ranch
We take great care in the sourcing of our ingredients and are proud to have worked with AgriBeef’s famed Double R Ranch in the Okanagan region of Washington for the past 5 years. The mild climate and diverse, natural and sustainable diet of the cattle raised by Double R Ranch provides us with some of the best brisket, beef ribs and prime rib that money can buy.
Featured Menu Items
At Jack’s BBQ we’re known for sticking to the classics done right. You won’t find saucy baby back ribs here or pulled pork doused in vinegar. We do traditional dry rub, low and slow Central Texas BBQ with sauce on the side. It’s all about the meat at Jack’s.
Brisket
We smoke our brisket for over 14 hours using hardwoods imported from the great state of Texas in some of the biggest smokers east of the Rocky Mountains.
Frito Pie
Frito pie is a must-have in Central Texas. We make ours with our brisket chili served over a package of Fritos topped with cheese, sour cream and jalapenos.
Beef Ribs
Beef ribs are a treat at Jack’s and are only served on Tuesday’s in SoDo and Saturday’s at our South Lake Union restaurant. They are tender, delicious and so popular we usually run out!
Sandwiches
We’ve got all the sandwiches here at Jack’s BBQ. Whether you want pulled pork, brisket, or smoked chicken – we’ve got you covered!
Award Winning Pecan Pie
If it’s good enough to win the 1996 Texas State Fair pie competition then it’s good enough for us. We’ve adapted this famous recipe just for Jack’s and it’s the perfect way to finish your meal.
The Picnic for Four
If you’ve got a hungry group or just want a little bit of everything then the Picnic for Four is perfect for you. Brisket, Spare Ribs, Smoked Chicken, Jalapeno Cheddar Sausage and your choice of sides make this a great way to try the best of the best.
Bring a Bite of Central Texas to Your Event
Private Events and Catering
Whether you are celebrating that special day of “I Do’s”, having a big family get together, or want to throw a celebration with your co-workers – Jack’s BBQ has you covered. We can cater your event whether it’s for 20 or 2000! And if you prefer to have your party at our place – we have the Double D Lounge at our SoDo location with capacity for up to 40 right of the BBQ pit with it’s own private bar and big screen TV.
To learn more, click here and let’s get this party started.
The Back Forty
Read on to learn about some of Jack’s favorite recipes, BBQ stories and meet some of the team!
Graham Ayers – General Manager at Jack’s BBQ
Meet Graham Ayers – General Manager at Jack’s BBQ Graham Ayers is the General Manager at Jack’s BBQ located in Seattle’s SoDo neighborhood. As an industry veteran with a long tenure in food and...
Joseph Whalen – Pitmaster at Jack’s BBQ
Joseph Whalen is a veteran BBQ wrangler who took a side tour as a commercial fisherman before finding a home at Jack’s BBQ. Read on about what our Pitmaster thinks is the secret to BBQ and making the perfect brisket!
BBQ Summer Camp
Jack Timmons followed his dreams from Tech to Texas and changed his life by going to BBQ Summer Camp at Texas A&M. Read about his journed to become Seattle’s King of Brisket here!
Follow Us on Social Media
More from Jack’s BBQ
Drop Us a Line
Don’t be shy y’all – let us know if you have any questions!