Jack's Bbq

Got off the plane headed to the hotel and in the middle of Seattle what does this Dallas born country boy see....... Texas BBQ?¿? Had to stop and put it to the test. Passed with flying colors. Had a table for 10 hungry travelers, and everyone was impressed. Brisket, ribs, chicken, chili, appetizers, you name it, they passed the test and exceeded expectations. Service, atmosphere, and overall vibe were. OUTSTANDING. THANKS, YALL.

Prime rib night is our favorite every week. Rib eye is amazing as well. The entire staff work to ensure satisfaction! Mariah, Darion, Michael, Wendy, et all, thank you!

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 it. Go get some.

I have wanted to try the BBQ at Jack's since I first drove by it on the way into Seattle. I had the brisket platter with the Texas caviar and collard greens for my sides. The brisket had a nice smoke ring and excellent flavor. Our server took us through to where the meat is smoked with Apple and Mesquite in the massive double chamber smokers.

Good food but depending on what you're getting, would recommend eating at the restaurant and not getting takeout. Trinity ranked: pork ribs, sausage, brisket—Ribs had smoky flavor and meaty texture, yum! Sausage was solid if that's your thing. Brisket was pretty good but was not as flavorful as the ribs, and part of what I got was kinda tough and bland. Greens were excellent, and the chili could be its own meal with how much meat was in it. The loaded fries were delicious. The cobbler was tasty, but I think it's probably only worth getting at the restaurant since the takeout portion is the same price but does not include the ice cream. Takeout was timely and well-packaged. I'd be interested to try the beef ribs and billionaire bacon to compare.