Jack's BBQ is a vibrant spot serving up Texas-style BBQ in mismatched chairs, where the brisket shines and the sides impress, all in a lively atmosphere.
"Thanksgiving is actually a great holiday as long as you don’t have to worry about the turkey, which is the home cooking equivalent of landing a 747 on a freeway at night. To avoid the hassle, arrange to pick up a bird at two of Jack’s BBQ’s locations (SoDo and Algona). These turkeys are are brined and smoked and available either hot on Thanksgiving itself or chilled the prior two days. You can also grab sides. Find the full menu and pre-order online." - Eater Staff
"This is our favorite Jack’s location, and that's not just because this BBQ staple has ceiling mirrors above the cutting boards where you can watch the oddly intoxicating reflection of brisket being chopped. The food here is also much better than the other Jack’s outposts. They have tender pork ribs coated in a thick pepper crust that peels off like tree bark, and the jalapeño cheddar hot links are so snappy that it sounds like a poetry slam in there. However, it's the excellent side of corn pudding with sweet whole kernels suspended in a cornmeal custard that should grace every stainless steel picnic tray. Enjoy it all among the wooden beams, neon beer signs, and one too many animal skulls." - aimee rizzo, kayla sager riley
"Jack Timmons — a Texas transplant and former Microsoft employee — got his start in the biz when he created the Seattle Brisket Experience, with an offset smoker and loads of oak, mesquite, and hickory. Fans of his SoDo restaurant (with other locations in South Lake Union, Columbia Center, Algona, and Redmond) especially favor the Frito pie, rib tips, barbecue tacos, smoked cocktails, and, of course, brisket." - Meg van Huygen, Jade Yamazaki Stewart, Harry Cheadle
"When choosing among locations of Jack’s BBQ, it’s important to note that the original in Sodo is the only one truly worth seeking out—and not just because this superior location has ceiling mirrors above the cutting boards where you can watch the oddly intoxicating reflection of brisket being chopped. The food here is also much better than the other Jack’s outposts. They have tender pork ribs coated in a thick pepper crust that peels off like tree bark, and the jalapeño cheddar hot links are so snappy that it sounds like a poetry slam in there. However, it's the excellent side of corn pudding with sweet whole kernels suspended in a cornmeal custard that should grace every stainless steel picnic tray. Enjoy it all among the wooden beams, neon beer signs, and one too many animal skulls." - aimee rizzo, kayla sager riley
"Let there be breakfast tacos, Texas-style. Every weekday, this barbecue hotspot serves tacos with potatoes, eggs, cheese and a choice of smoked brisket, beef belly, or sausage. Diners can pick up individual orders, or call ahead for enough to feed the office." - Megan Hill
