Jack's BBQ & Steakhouse - Seattle — Restaurant in Seattle

I was so excited to try Jack's BBQ. I've been a low and slow guy since 2001 and have lived in Ft. Worth Texas and Tyler Tx. I was forced in to learning how to smoke meats when my Father was diagnosed with COPD in 2001. My Father stood over my shoulder and micro managed me for 2 yrs on his BBQ grills til I got it right. No thermometers, no Texas crutches, just drill Sargent tactics til I "Got it." I did my first brisket in 2002 and it turned out amazing, I've done over 1,000 briskets since then, I just did 3 briskets Super bowl weekend and 2 briskets the weekend before that. I said all of the above to say...I am in no way a novice to BBQ, I understand the patience and skill it takes to get that perfect smoked meat. That's why I was somewhat disappointed when I tried Jack's BBQ for the first time because, to me when you say Central Texas style BBQ you MUST deliver on the level or in the vicinity of a Black's Barbecue or a Snow's BBQ in Texas, that's just how I feel because BBQ isn't just a fad to me...it's a way of life! I ordered the billionaire beef bacon, the Texas Trinity with potato salad and Mac and cheese. The billionaire bacon was tough and very salty. I was not expecting the toughness at all, it appeared to be a cut off the flat of a brisket that wasn't completely cooked and marinated in something with a little too much salt. The Texas Trinity is sausage, pork ribs and Brisket. The sausage was awesome! Bravo! The ribs were smoked to perfection, however they were bland, I couldn't taste the rub that should compliment the taste of the pork, but they sure were beautiful. The brisket looked amazing...smoke ring was lovely, meat survived the pull apart test, nice fat, smelled awesome but it was just beef no pop. When you put a piece of brisket in your mouth, your eyes should roll in your head and you should feel like you're in love, you should look like that damn emoji with the heart eyes! I didn't feel the love. The physical attraction was there but the date was boring. Maybe I expected too much. I really wanted to feel that love. The sides were also bland to me. I had ordered Mac and cheese and potato salad but was brought Mac and cheese and ranch beans. The beans were the best out of the three, they did remind me of Texas and home cooked beans. The waitress did bring me the potato salad and it was like a designer potato salad, red potatoes and I think dill and something that I thought was sour cream. I don't know but I took 2 bites and was done. I ate all the Mac and Cheese but I wasn't impressed. I so wanted to be in heaven, I wanted to call my friends and family and tell them I found heaven on Earth. I didn't call anyone and it took me all night contemplating whether to do this review. I was taught as a Child that if you don't have anything good to say, you should keep your mouth shut! LOL! Well I wanted to say it was all good, however it wasn't, therefore I'm gonna stop here and wish Jack's continued success because hundreds of people obviously like the product and gave five star reviews. I demand more when it comes to BBQ.

PS. The service was great...thank...

I came out to Jack's BBQ in SODO in Seattle for some Texas Barbecue, which unlike St. Louis or Kansas City, relies on spice and smoke. For the uneducated, Texas BBQ is seasoned and placed in a smoker for something on the order of 12 hours.

JACK'S BBQ is located in a most unseemly industrial spot in Seattle/SODO, adjacent to huge iron-made facilities, sprayed with graffiti, next door to razor-topped chain linked fences; with the only sounds being that of vehicles going.. somewhere else. A lone ornamental longhorn steer on the building's visage only really gives a clue as to what awaits inside. The veneer is an iron grey, except for a bright Texas flag painted onto the sidewall. Very Metal.

Inside is wooden, very welcoming, attractive staff, built around a kitchen, channeling every bit of Tejas it can.

My host, MICHAEL, was instrumental in my experience. A bearded Vet, he may be a bit too much for some, but I grew up around guys like this.

A Shiner Bock off the tap (and don't pass it by if you haven't ever been to Texas) and I was turned to the food menu. I settled on the DOUBLE TROUBLE -- which the downloadable PDF menu describes as "Choice of any 2 meats and any 2 sides."

I elected for brisket, sausage, mac and cheese, and their Trinity Chili. And it was almost great...

... until

MICHAEL came to check on me, and he took sight of the portion of brisket I had been served. Noting it looked a bit dry, he took it upon himself to speak with the cooking staff and brought out a new, succulent, dripping moist piece at no extra charge. The difference was night and day. The second piece melted in my mouth like some kind of Venus goddess's... yeah.

Potato salad was chilled, crunchy, and highly mustard tinged. Chilli was robust and comforting.

The sausage was immaculate. I'd recommend getting 2 smoked, as I found the cheese loaded a bit too rich. Nothing a bit of sauce couldn't fix, but -- Texas BBQ should require no sauce.

The tab (including tip) came to 46 bucks. And due to MICHAEL's diligence, it was worth...

I had just finished a stay at an inn in Georgetown (Not DC) and hopped on the 124 Bus to Dwntwn Seattle and it stops to Let 2 college types on with Bags. Hold on…. is That Smoked Meats I’m smelling? STOP the BUS. I need that meat. Literally I Got Off..the bus and trampled back Luggage in Tow to What seems to be ‘the’ BBQ Spot in Seattle. Housed in a building That previously featured a 50 year running Italian Restaurant A Dive Bar and A Martini Taster. it was 12 noon and The Joint was Jumpin’ Cars pulling in and out and Lot Filled. With a Texas A&M based theme How could this go wrong? It doesn’t. I am pleased to State the Cue is Cuckoo Crazy. I opened the brisket Still warm after a 40 min Bus ride tasted then Devoured. With its thick Slice and serious Char Juicy yet Rubbed Down so perfectly I swiped the Left behinds on the paper with my Fingers licking. Then the pulled pork Pulled Up and I almost Took her out! The FLAVOR On the Smoke is truly tasty. Thorough and throughout. For a 1/4 lb I got the ‘hookup’ On the Ribs. Yes you would Think 2 Ribs isn’t a hookup. But you’d be Wrong Wrong. These Ribs include the Tips And Are USDA top notch for Sure. Tasty yet Not the Fall of the Bone, this is a Man Meal. So as I was leaving with Another Bag to add to My luggage issues I Perused a Piece of Cornbread that Called My Name…Literally it Seemed. I couldn’t resist If I wanted. Inevitability. And I wasn’t wrong. A perfect piece with No Need for additives, Not even the Butter. Oh there are choices Of Jack Sauce and Enough is Provided or Purchasable. Stop the Press…. Stop the Bus Stop what You’re Doing and Eat @JACKS

p.s. in honor of Jack Phinizy a Texas Native and Friend. rip Brett Smith my Roomie and A&M Alumni. You both are...