Jack Timmons is pursuing authentic Texas BBQ in the Pacific Northwest.
Jack Timmons grew up in Texas and 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. Returning to Seattle, he bought an offset smoker, imported some post oak, mesquite and hickory, and started the Seattle Brisket Experience.
After more than 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 opened a restaurant in the SoDo region of Seattle – Jack’s BBQ.
Jack's 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, pecan), and served on butcher paper. Sauce is optional, along with pickles and white bread.
