Jack’s story

About Jack Timmons

Proprietor and Pit Master at Jack’s BBQ

Jack Timmons grew up in Texas and has lived in Seattle for over three 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
his first restaurant in the South of Downtown (SoDo) area of Seattle – Jack’s BBQ.