The smell hits you first – that intoxicating aroma of wood smoke and slow-cooked meat that makes your stomach growl like a jealous dog watching someone else eat a steak.
That’s the magic of Jack’s BBQ in Seattle’s South Lake Union neighborhood, where Washingtonians have discovered something Texans have known forever: true barbecue isn’t fast food – it’s a slow-motion love affair.
In a city known more for seafood and coffee than smoked meats, Jack’s stands as a temple to Texas-style barbecue that would make a homesick Austinite weep with joy.
The exterior announces itself with confidence – “Central Texas Low & Slow” emblazoned above windows that offer glimpses of the smoky treasures within…