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 (often not even served in Central Texas), along with pickles and white bread.



Have your Private Party at Jack's!

Double D Lounge Our private room has a capacity of up to 45 people. To rent the Double D Lounge, there is a $200 room fee, then $500 minimum for food and drink. Food must be pre-ordered.

Double D Lounge

Our private room has a capacity of up to 45 people. To rent the Double D Lounge, there is a $200 room fee, then $500 minimum for food and drink. Food must be pre-ordered.


Patio Our patio seats up to 35 people. To rent the patio, there is a $200 room fee, then $400 minimum for food and drink. Food must be pre-ordered.

Patio

Our patio seats up to 35 people. To rent the patio, there is a $200 room fee, then $400 minimum for food and drink. Food must be pre-ordered.


 

Located in the heart of SODO

206.467.4038

3924 Airport Way S. Seattle

(Bus stop 124)

Hours: 

Mon 11-2

Tue-Thu 11-8

Fri-Sat 11-9

Sun 4-8

Happy Hour 3-6 weekdays

Note: Jack's will be CLOSED on Monday Sept. 5th (Labor Day) & Monday Sept. 12th (Employee Party)




Jack Timmons grew up in Texas but 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 (Louie Mueller's, Snow's, Cooper's, Kreuz, Smitty's, Black's, Franklin's, Pecan Lodge and more). Returning to Seattle, he bought an offset smoker, imported some post oak, mesquite and hickory, and started the Seattle Brisket Experience. After 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 has opened a restaurant in the SoDo region of Seattle - Jack's BBQ.