The moment you step within twenty feet of Jack’s BBQ in Seattle’s South Lake Union, your nose takes over and your brain goes primal – smoke, meat, fire, must eat now.
This isn’t just another trendy Seattle eatery; it’s a full-blown Texas barbecue embassy on Washington soil where the diplomatic language is spoken through perfectly smoked brisket and fall-off-the-bone ribs.
In a city that prides itself on seafood fresh from the Sound and coffee that borders on religious experience, Jack’s has carved out its own cult following by doing one thing exceptionally well – bringing authentic Central Texas barbecue to the Pacific Northwest.
The exterior makes no apologies for what it is – bold signage declaring “Central Texas Low & Slow” above windows that showcase the smoky operation within…