[Photo: Jack's BBQ/Facebook]
Today, Dallas native Jack Timmons's mission to introduce the people of Seattle to authentic Texas barbecue continues when Jack's BBQ officially opens. Check out the more than 20-foot-long, "giant steampunk, humungous smoker" (unmissable) on your way in the door of Jack's at 3924 Airport Way S. in the former Bogart's space near Georgetown.
Brisket, pulled pork, and free-range half-chickens are smoked "slow and low" and arrive on a tray with requisite white bread, sauce, pickles, and two sides like black-eyed pea salad, corn pudding, and collards. Check out the full menu: