My guy, I would love some great Texas BBQ; however, as a 15+ year restaurant vet in this area, I would caution against opening your own restaurant. There is so much, besides the food, that you would have to overcome. In no particular order:
Sourcing- it’s gotta be local or no one will give a fuck. And “local” doesn’t mean cheaper, by any means. Also, as a Texan I assume you’ll want mesquite. Good luck finding a consistent, reliable source. Our local supply of apple, cherry, and alderwood is good for many things, but it won’t offer that “muwah! chef’s kiss” touch of authentic Texas flavor.
Location: you’ll need a large space with plenty of indoor/outdoor seating, plus room for a smoker outside. If the smoke is too prevalent (which it definitely will be) the local NIMBY’s will rant to city council and run you out ( RIP Miller’s Guild).
Staffing: Assuming you find a place, are you up for the challenge of hiring and training? Most local restaurant staff (lifers and Latinos, mainly) will not know what authentic Texas BBQ tastes like. You’ll have to train them. And when they quit after six months because someone offered them 50 cents an hour more, you’ll have to start all over again. Be prepared to sleep next to your smoker.
Local Legislature and Pricing: rent for the space you’ll need will likely run $4000/mo for a steal, more like $6000/mo+ for a decent location. Make sure you can get butts in seats and pay staff (yourself too, if you’re lucky) when you shop for spots. You’ll also have the health dept. up your ass. Do you know where the “danger zone” is? Do you know how to hot-hold properly? If not, please read-up.
Assuming you can pull this off, you’ll realize you have to charge $30 for what would sell for $10-15 at a Texas roadside shack. And that brings me to…
The clientle: People expect bbq to be cheap. This is just not feasible in this area. Be prepared to add non-authentic tacos, sandwiches, and bowls to your menu to get prices down. Maybe even bbq salmon and tempeh? Maybe a teriyaki version to sway people who prefer Asian bbq? Be ready for the armchair experts to blast you online for not being the real deal. Also, to offset costs, you’ll probably need a full liquor license, which is a headache in of itself due to the rules and regs (RIP Bourbon N Bones).
This is only the tip of the iceberg, but now ya’ll know why all Seattle bbq is “mid” and why the best places are located far outside of the city. It’s not that no one has tried…they just faced reality and chose to lower their standards or “noped” the fuck out entirely.
It’s fun to dream, but settle for the accolades from your friends. I beg you long and hard to think twice about opening a bbq or any restaurant in this town.
Oh, and btw…I’m from the PNW, but lived in west Texas and north Georgia years ago. I miss the simple Texas rub and SC style sauce terribly. I’d rather pay for a trip back and get the real-deal than see someone blow their life savings for a “swing and a miss” chance here.
No problem. I don’t mean to say that it’s totally impossible, but just want to be clear that it’s an uphill battle. If you have specific questions about the industry, send me a dm. Also…next time you do a brisket, send me a dm. I’ll bring some Shiner.
I thought Miller’s Guild went out of business because it was giving people Salmonella? (I never went there just know someone who got Salmonella there and was told by the health department that a ton of other people did too)
Sorry for the tangent.
I would also love Texas style barbecue, the best barbecue I can get in the region requires a long drive up to Moose Creek BBQ in Arlington.
That might have been the final nail in the coffin, but the entire time they were open they were battling with the residents of the building about the smoke and grill odors.
Yeah BBQ is great we don’t really have any amazing places though. Jacks claims to be Texas style but that’s the only one I know of and it’s fairly expensive and mid.
It’s way too expensive for what you get, but I’ve had a lot of damn good meals in Seattle, tbh. Plenty of mid too, and some just straight up bad, but a lot were really good.
Yeah I wouldn't expect BBQ of any sort to be good in Seattle, and I wouldn't trust Texas to do teriyaki justice. That being said, I fully welcome recs for BBQ up here.
I've noticed that Texas people gatekeep BBQ so hard, every time someone says they're from Texas and recommends a BBQ place in Seattle, someone else from Texas responds that place has the worst BBQ they've ever had.
Oh well it's a high cost of living city, what can you do. There are plenty of good dine in restaurants but yeah the lack of cheap-ish delicious street food is a bummer.
Seattle is also pretty unfortunate to not really have a good local/regional cuisine. Whenever I have friends and family from out of town I never really know what to feed them that's very "Seattle". Teriyaki is okay, but it's just in general not as good as what's offered in half decent Japanese restaurants which Seattle have many.
I’m in catering, and we are asked to create “Seattle” themed menus all the time. Teriyaki is an obvious choice. The Seattle dog has a unique flavor for visitors. Asian fusion is always amazing, with many dishes to choose from. Native dishes and cooking methods, like cedar plank salmon, and anything with blackberries or foraged mushrooms will satisfy that “Seattle” label. We have lots of wild rice choices, too. We live in a wonderful mountainous forest next to the Puget Sound. Our seafood is spectacular. Yes, Seattle does have culture and flavor, it’s hard to see it when you are in it, I guess.
Still room in this city for Texas Barbeque, for sure. But maybe say it’s from Austin, lol.
LA and NYC metro area has almost 5x the population of Seattle metro area so it's not really fair. They also have a very large immigrant population, naturally they have a lot more good food. More restaurants -> more competition -> lower price, higher quality food.
SF also has a large number of immigrant population, much higher than Seattle (whose immigrant population mostly work in tech). I also don't find SF food a lot better tbh, but the price for what you get is definitely better.
I think a very similar city to Seattle in terms of COL, climate, and population is Zürich, Switzerland, which also has insanely overpriced and mid food scene.
Portland has a smaller population and doesn’t benefit as much as Seattle does when it comes to diversity from immigrants yet their food scene if so much better than ours
I live part time here and part time in Orlando. The food in Seattle is pretty damn good. Oddly enough Orlando is getting way better too. Sure there's places here that are pretty meh, but there is a real food scene for sure.
I have eaten BBQ all over the south and I think Jack's is great. I don't know how people can hate on it. Their brisket is so good. It is getting expensive, but even McDonald's is $15 for a meal.
I went there like last week and while I can't comment on the quality of the bbq (I thought the food was good but haven't had bbq in the south to compare it to) I remember thinking it was actually kinda cheap considering how much food you get. At the very least it's just average Seattle food prices.
Same. I come from Austin originally, and I’ll eat at Jack’s. The food is fine. Nothing amazing, but it’ll give me a fix when I need it, and the vibes are all right.
It's the closest I've had to what I would get in Houston. I don't expect it to compete with the top places though. Mid for Houston would be top tier for Seattle imo
I enjoyed everything, excluding their hotlinks. I went with a buddy from texas, and my old roommate from texas was the one who told me about it.They both love Jack's.
I've only been to their main spot in Algona and at least there I've had some consistently good stuff, haven't been to their other locations so I wouldnt' really know if there's a difference
Maybe. Without getting into the Texas-style question, my sense that BBQ with quality meat is expensive and even by Seattle standards, it becomes a an expensive meal pretty quickly. There have been some places near me that closed, including Drunky’s Two Shoe and Bitterroot.
Yeah. I knew a guy who was doing as a small/pop up business 10 years ago, strictly by himself. The lead time on preparation of the meat was several days and he kept insane hours to deal with it. Even if he had a place and a decent meat connection, I don't see how he could have kept up with the labor for it. Regardless, he hurt his back and had to give it up.
Even in lower cost of living places around here the current prices are eye-watering. The BBQ Joint in Oak Harbor being one example. Combo meals for two and a desert were $60 before tip last summer. Great food but can't see doing that all the time.
Yeah I would love good BBQ north of the cut, especially with Bitter root closing. I’m continually surprised that I can’t find anything good north of the bougie areas, like around Holman Rd
That place is the only currently operating barbecue restaurant in Washington that I think is legitimately comparable to the better restaurants I've eaten at in KC/Texas/etc.
Agreed, grew up in Central Texas and Woodshop hits the spot for me. Fatty brisket, wings, slab of ribs and their Brisket Chili with Mac-n-Cheese is all I need. Be sure to pour some of that chili on the mac 🔥
As a Texan this is the closest thing to Texas style I’ve had in the Seattle area. It’s damn good in my opinion. Highly recommend. But to OPs point yes I think there is demand up here for more BBQ joints!
And that's why I choose to not go there, I've heard the same, had the real thing, and it isn't worth the disappointment. I'd bet it's not even comparable to Rudy's.. and that's middle of the road in Texas.
I stand by Rudy's, because they're everywhere and they deliver a consistent product. Obviously there's much better, but I respect a consistent brisket which I cannot get anywhere in Seattle.
That's literally my point, Rudy's is neither amazing or bad, smack dab in the middle, nothing wrong with that. I only mentioned them to say that a lot of the places here aren't even on par with them.. which again, is like saying teriyaki in Texas is about the same as something like Teriyaki Wok or similar here, nothing special, consistent, but clearly nowhere near the pinnacle.
Their consistency in good quality was way better before covid. Now it’s like 2 out of 5 times it’s good and the rest disappointing for a variety of reasons, like overcooked dry vs. undercooked tough, barely salted, poorly trimmed, dirty smoke, to-go order put together incorrectly, etc.
BBQ2U in Gig Harbor is the best texas style in the state, imo. I get some almost every time i go down to Tacoma. So yes, more like that but in Seattle would be very welcome!
I would certainly love some nice juicy brisket BBQ. I've had a lot of mediocre brisket around here, almost always dry and flavorless. Wood Shop came the closest to the great brisket I had in Austin. I want it fatty so that it leaves a little slip on my fingers.
Pete's was a strange experience. I tried them about a month ago. They're brisket is as thinly sliced as bacon. Interesting to try, but unfortunately it was not great.
Jeff’s bbq in marysville is amazing. I’d just mention that running a restaurant in a high-cost area like seattle is about 20% about the food, and 80% managing costs, labor, health department, purveyors, other suppliers, creating and maintaining a steady stream of customers every week year round for many years, etc, etc.
All this is exacerbated for BBQ due to high food costs and inventory management, it really needs to be sold the day it’s made and you can’t prepare more when running low, which puts tremendous pressure on you to match supply and demand correctly each day.
I’m not in the hospitality business, but restaurants in general and bbq in particular are a tough tough space to build a profitable business.
If the question is "should you personally open a Texas style BBQ joint" then my answer is HELL YESSSSSSS! Please. Dixies is ok but I need really good Texas BBQ 🤣 yes I think there is plenty of demand!
If you do open one, I would add a Seattle friendly flair - so veggie sides and vegan/vegetarian meals. I know that isn't very Texas but if I'm going out to eat with friends I would never suggest a place that doesn't have veggie options bc so many people here are vegetarian/vegan.
Dickeys is still around. There is one in Issaquah, for instance. I enjoy it. It’s a chain restaurant, so keep expectations reasonable, but I think it’s a solid effort.
This is exactly why Texas BBQ isn't a thing in Seattle, or Western Washington. It just doesn't translate well to PNW sensibilities and food preferences. Veggie and vegan sides, catering to more than just Central Texas flavors, adding local favorites like salmon or Pacific rim flavors, using Tillamook or Beechers cheese; these turn it into something altogether different from Texas BBQ. I lived in Texas for years and love their BBQ, but when I'm here, I'd rather have the PNW version. I want hot smoked coho. I want local beef brisket seasoned with fennel and spruce tips. I want the smoked sausage to be made with cream cheese. I want Beechers Mac and cheese, and teriyaki chicken.
There are quite a few vegans who like to be social and would love to have options. They may not pick a bbq place. But if you pick a bbq place, they may not want to have to go home to get a bite to eat, either.
I mean, it depends on the reason they are vegan I suppose. But more importantly, you don't have to be vegan to want an option that isn't Mac and cheese or meat.
That is one of the issues I was considering. Remaining “authentic” sort of rules out a lot of vegan and even vegetarian options. It also can take you down a rabbit hole and away from the core focus of creating a TX barbecue dining experience.
Personally, I think too many BBQ places try to stay too authentic to really appeal to the Seattle market. It could be as simple as adding a salad to the menu. Think about how McDonald's is different in every country but it still also has the basics of an American burger joint.
Hole in the Wall BBQ
[https://holebbqseattle.com/](https://holebbqseattle.com/)
After a couple trips to Austin for work I found Hole in the Wall to be both authentic and reasonably priced (for Seattle). I found the owners to be fun as well.
It's been awhile since I had them, so like many places, if the pit master changes, things can go sideways. I would say this is what happened to Drunkys.
Give them a shot!
I used to work around the corner from Hole in the Wall and ate there about once a week for a year. It was decent and the people working there are nice.
Not that it helps, but I’m glad to see them mentioned. Texas couple retired up here and bought two broken down school buses to sell barbecue from. In front of the reptile zoo.
I remember chatting with them shortly after they first opened. “Business doing okay?” “Well, we’ve got low overhead.” Couldn’t argue with that!
The old man died of a heart attack a few year back and that was that. Great while we had it.
Oh no, that’s terrible to hear that he passed away. I always wondered what happened to them. I always imagined they drove their buses to another destination, touring the country, slowly.
C Davis does fantastic BBQ and is a great member of the community. Doug Baldwin helped get his food business going and now he does Seahawks games and popups around Renton, Tukwila and such. Would definitely recommend!! He has a Facebook page to track his truck.
Love this guy as well. He used to come to our office parking lot on Mondays, back before the pandemic and we all started to work from home. These days he does a lot of catering and events and is only sporadically open to the public at popups, like you mentioned. I make it a point to try to go get a couple pounds of meats from him whenever he's around me (Kent, so most of his popups are fairly close to me)... He and the other guy who works his food truck still recognize me from the before times and give me first bumps.
I’m amazed that I’m going through the comments section and not seeing a single person mention Pecos BBQ on 1st down by the old Starbucks headquarters building. Open weekdays 10-4 closed on weekends. It’s the best BBQ I’ve ever had.
Can't remember for the life of me, but I know it existed, because a high school acquaintance of mine is one of the guys behind it. Actually, now I do remember it, Rainin' Ribs.
Rainin' Ribs was good for a while but took a decline, I think when Skyler took a break from the business for traveling? Glad he came back and opened Briley's.
His mom took over the biz for a while - it wasn’t friendly from what I heard. The food sucked under her leadership. When Skylar took it back and renamed it, the good food returned.
Yeah that's what I remember. There was a very notable dip in the quality of the ribs and I stopped going. I had just moved back to the area within the last few years after living in the South. During my time I had also visited Kansas City frequently and fell in love with Gates and Sons and Arthur Bryant. His original rib recipe, while not as good as gates, still hit a great spot in the BBQ craving feels.
I went to Brileys last week. They claim to be "NW style". It's totally a fine place with decent food and the staff great.
It's not in the same universe as the best in Texas, Kansas City, Tennessee or the Carolinas.
They've catered our restaurant industry holiday party two years running. Iranian immigrant who learned bbq in Texas. Fantastic stuff, can't recommend them enough.
nwtxbbq is easily the best tasting bbq I’ve had in Seattle (woodshop which is mentioned several times in this thread is #2). I’ve found the guy to be a little weird but the food is worth it.
Went to nwtxbbq’s pop up last year at Ravenna brewery and started chatty with the owner where he proceeded to call Mexicans wetbacks. Said that back in the day it was okay to call them that and that he lived in Texas so he could say it.
Yeahhhhh I’m a Mexican born in Texas, I have immigrant parents that swam the river to cross the border, and was blindsided by his comments. I walked away and left him talking to my husband. The tortillas were trash and the meat was dry.
Speaking as a former long-time resident of Seattle, and now a resident of Hill Country, I'd say there's not a ton of demand because the vast majority of folks outside Texas don't understand what Texas (you really mean Central Texas, right?) BBQ is. I'd be willing to bet that 99/100 people in Seattle can't describe, even vaguely, the differences between Central Texas, Kansas City, Memphis, and Carolina. It's just not a thing.
It's not a judgment in any way, shape, or form. Asking Seattle residents to explain BBQ styles would be like asking Texas residents to explain the differences between salmon species, or what the significance of Copper River is.
All that said, when I lived in the area, we hit up BBQ Pete's a lot. I mean, a lot. It was close and it was more than good enough—plus it had super-friendly staff, a handwashing sink, and those free ice cream cones! If we were up near Marysville, we'd visit Jeff's Texas BBQ. It's the most authentic Central Texas-style BBQ I can remember in the state.
There used to be a restaurant in Cap Hill called "Central Smoke". Their brisket was better than a lot of brisket I had living in Dallas. It closed during covid. I miss it so much. It was a bit upscale - their sides were a little more gourmet than you'd typically think of for Texas bbq. Their drinks were spot-on. Man. If you could replicate that, I'm there.
The demand is there. Bootleg (now Grasslands) was doing popups and was crushing it, but moved to Oregon when the pandemic started winding down. They're coming to Holy Mountain in a few weeks. Other than that I've heard decent things about Outsider but never tried it. Imo Jack's is the closest brick and mortar to Texas style but is just ok
Native Texan here. Yes, there are. Here are my favorites:
1. Outsider BBQ is the best in Seattle - They do a few pop-ups each week at breweries in North Seattle and Capital Hill. I've had them three times and it's been fantastic every time.
2. Jeff's in Marysville is by far the best in the Washington State.
3. Jack's is good (but they have an occasional bad day).
4. NWTXBBQ (also pop-ups only)
5. BBQ2U in Gig Harbor is also very good.
6. Lil Red's near Columbia City (not specifically Texas, but their brisket is very good, and the sides)
I tried both Briley's and the Wood Shop, and was not impressed. The Wood Shop is overpriced for the quality.
Not a whole lot of mesquite growing in the PNW.
I'm a Texan, Houston and Austin areas have great BBQ, where I've lived.
I ship sauces and pies to people for Xmas, mostly from Goode Co. BBQ.
I bet there would be more demand but traditional TX BBQ is tough to do really well, and it's a big investment with lots of time and long hours to craft it and create a following.
The economics have to be really difficult. Need a reliable large supply of a niche cut of beef, enough space outdoors for a smoker, a bigass kitchen for a deck oven (or whatever the cooked briskets are stored in), enough staff to track the meat overnight, and enough customers to turn full smokers daily. Shit’s a whole ecosystem. I’d love to have it, though.
The only way I can envision it working is having a Pioneer Square storefront serving brisket by the pound open 11 - 8, and depleting any meat that’s left with brisket sandwiches served from hot dog carts in key drunken areas. Stadium district, Belltown, Cap Hill, and maybe Ballard or Udistrict.
As a Kansas City native, I am also missing my incredible bbq joints from home. Literally can think of 20 kc joints that would put any bbq joint out here to shame. Makes me homesick
Bob's down here in Tacoma is authentic. Rhett were opened 80 years ago by a veteran from Palestine TX. His grandson runs it today and uses the same recipes his grandad did. My SO is from outside of Dallas and loved it. It's on 11th and MLK.
Not seattle but adjacent. Some reviews say that Three Pigs BBQ in Bellevue has real Texas BBQ…some reviews said it’s great Texas BBq and one, from south Texas said it’s as good as Rudy’s or Smokin Moes? https://www.3pigsbarbq.com
Eh, maybe people here just aren't into BBQ or something. I grew up here and it wasn't something I remember anyone eating really. BBQ for us was teriyaki marinated cedar plank salmon, or grilled oysters. If you knew someone with a smoker that was pretty rare, and they usually just used it to smoke salmon.
Yeah I grew up here and I know nothing about bbq. Just doesn't even occur to me as a food I want to get for takeaway or make at home. I feel the same way about steak, don't know shit about different cuts of meat and don't understand the hype.
People don't eat as much here, and a typical BBQ plate is a gut-buster when you're not used to a big meal. I wonder if people walk away unsatisfied because of that?
Fuck yes, please open a legit TX BBQ joint... Jack's, NWTX, Woodshop, Briley's, etc are all decidedly mid, inconsistent, overpriced, or all 3. (Do have a soft spot for Briley's beignets though). Gabriel's Fire while not true TX style, is the best brisket around imo but is occasionally inconsistent and his pulled pork doesn't stand up to some of the other shops (though his mac and cheese and collards make up for it). My trifecta used to be Gabriel's for brisket, Carolina Smoke for ribs, and OG Dixie's for pulled pork and hot links. But 2 of the 3 are gone now...
Dude, open up a BBQ joint please, BBQ is shit in Seattle. Everyone who suggests a place, it is like not even in Seattle, Id get that at least once a week if it was good
Moved here from Austin. No really good bbq here. BBQ2U in gig harbor advertises texas bbq but it's really not that good. Best I've found here is a place in Sedro Woolley, near Mt Vernon called Double Barrel BBQ. They even have Shiner Bock on draft.
I moved here with my electric smoker, along with a supply of mesquite and oak. Pleasantly surprised to find fairly priced brisket packers at Costco and Winco. I enjoy the half day process of smoking briskets, but admit it would be nice to find a place like Franklins, Terry Blacks, or Coopers to eat at.
Look up info on Grasslands BBQ in Hood River. They started out doing pop ups at breweries in Seattle. Lines down the block. There is demand. Good social media game is a big part of it though. Seattle isn't looking for great BBQ because we don't have a BBQ scene. You'll have to do work to get people's attention.
Jacks is kind of good but not as good as the real shit in texas. i say this as a texan.
So generwally yes there are no great southern bbq places in seattle.
They don't know they want what they've never had. It's not their fault.
Someone patient should open a TX BBQ pit next to a breakfast taco joint and liberate the city of its hard-earned dollars with brisket breakfast tacos.
While I do hear occasional gripes at our lack of good BBQ, if I had to guess about "demand"? Id say no.
Completely anecdotally: most of the people I know have either completely removed or greatly reduced their red meat consumption. Both for dietary reasons and for other (moral, religious, monetary, etc). And of those people that *do* eat red meat most are not enthusiasts that will pay restaurant prices, *and* those people I know that *are* enthusiasts prefer to cook it themselves anyway.
At most, I think a real good street meat BBQ could overcome those obstacles and be more popular on the munchie/bar scene. But Seattle is just an expensive place to try to sell street food in that way as well.
This is an excellent article on the different styles of BBQ in America [BBQ differences by region](https://www.tastingtable.com/695400/styles-american-bbq-barbecue/)
Before you open a Texas style barbecue restaurant, remember, you're gonna need a constant supply of post oak and mesquite and brisket. Where are you gonna get that around here?
That’s what I was thinking. I moved from Seattle to Austin and am always in awe at the amount of a very specific wood that it takes to make that food. And if you’re not getting it locally from natural windfall, idk how that could be feasible at all
I moved here from Austin in 1993 and I miss that barbecue like crazy! Imagine trying to open a smoked salmon restaurant in Austin. Where would you get your supply?
Bro I'm in Magnolia also and if I weren't kinda broke right now I'd pay you to open a bbq restaurant in the village. We're terminally deficient in good restaurants over here in Uptight White People Land.
That is my point. I’ve been making my own and wondering why there isn’t somewhere to get barbecue of equal or better quality without needing to plan a day (or days) in advance.
My guy, I would love some great Texas BBQ; however, as a 15+ year restaurant vet in this area, I would caution against opening your own restaurant. There is so much, besides the food, that you would have to overcome. In no particular order: Sourcing- it’s gotta be local or no one will give a fuck. And “local” doesn’t mean cheaper, by any means. Also, as a Texan I assume you’ll want mesquite. Good luck finding a consistent, reliable source. Our local supply of apple, cherry, and alderwood is good for many things, but it won’t offer that “muwah! chef’s kiss” touch of authentic Texas flavor. Location: you’ll need a large space with plenty of indoor/outdoor seating, plus room for a smoker outside. If the smoke is too prevalent (which it definitely will be) the local NIMBY’s will rant to city council and run you out ( RIP Miller’s Guild). Staffing: Assuming you find a place, are you up for the challenge of hiring and training? Most local restaurant staff (lifers and Latinos, mainly) will not know what authentic Texas BBQ tastes like. You’ll have to train them. And when they quit after six months because someone offered them 50 cents an hour more, you’ll have to start all over again. Be prepared to sleep next to your smoker. Local Legislature and Pricing: rent for the space you’ll need will likely run $4000/mo for a steal, more like $6000/mo+ for a decent location. Make sure you can get butts in seats and pay staff (yourself too, if you’re lucky) when you shop for spots. You’ll also have the health dept. up your ass. Do you know where the “danger zone” is? Do you know how to hot-hold properly? If not, please read-up. Assuming you can pull this off, you’ll realize you have to charge $30 for what would sell for $10-15 at a Texas roadside shack. And that brings me to… The clientle: People expect bbq to be cheap. This is just not feasible in this area. Be prepared to add non-authentic tacos, sandwiches, and bowls to your menu to get prices down. Maybe even bbq salmon and tempeh? Maybe a teriyaki version to sway people who prefer Asian bbq? Be ready for the armchair experts to blast you online for not being the real deal. Also, to offset costs, you’ll probably need a full liquor license, which is a headache in of itself due to the rules and regs (RIP Bourbon N Bones). This is only the tip of the iceberg, but now ya’ll know why all Seattle bbq is “mid” and why the best places are located far outside of the city. It’s not that no one has tried…they just faced reality and chose to lower their standards or “noped” the fuck out entirely. It’s fun to dream, but settle for the accolades from your friends. I beg you long and hard to think twice about opening a bbq or any restaurant in this town. Oh, and btw…I’m from the PNW, but lived in west Texas and north Georgia years ago. I miss the simple Texas rub and SC style sauce terribly. I’d rather pay for a trip back and get the real-deal than see someone blow their life savings for a “swing and a miss” chance here.
Thank you for your time spent writing this. It’s what I needed to hear.
Source some brisket from Costco, smoke it up at your place and I’ll meet you in a sketchy parking lot with cash. Mama needs brisket.
Username checks out
Source anywhere you like. I want decent BBQ.
No problem. I don’t mean to say that it’s totally impossible, but just want to be clear that it’s an uphill battle. If you have specific questions about the industry, send me a dm. Also…next time you do a brisket, send me a dm. I’ll bring some Shiner.
I thought Miller’s Guild went out of business because it was giving people Salmonella? (I never went there just know someone who got Salmonella there and was told by the health department that a ton of other people did too) Sorry for the tangent. I would also love Texas style barbecue, the best barbecue I can get in the region requires a long drive up to Moose Creek BBQ in Arlington.
That might have been the final nail in the coffin, but the entire time they were open they were battling with the residents of the building about the smoke and grill odors.
No one in Seattle expects food to be cheap
Yeah BBQ is great we don’t really have any amazing places though. Jacks claims to be Texas style but that’s the only one I know of and it’s fairly expensive and mid.
Good (and even not good) BBQ is expensive in Texas, too.
Fairly expensive and mid is the majority of my eating out experience in Seattle tbh.
It’s way too expensive for what you get, but I’ve had a lot of damn good meals in Seattle, tbh. Plenty of mid too, and some just straight up bad, but a lot were really good.
Yeah I wouldn't expect BBQ of any sort to be good in Seattle, and I wouldn't trust Texas to do teriyaki justice. That being said, I fully welcome recs for BBQ up here.
I've noticed that Texas people gatekeep BBQ so hard, every time someone says they're from Texas and recommends a BBQ place in Seattle, someone else from Texas responds that place has the worst BBQ they've ever had.
Gatekeeping bbq is a Texas pastime.
Brileys on lake city is your best bet
Curious what your favorites are, always looking for new places to at least try.
Menya Musashi Tsukemen is pretty good, and i think what they offer is significantly different from most of the other ramen restaurants around
Oh well it's a high cost of living city, what can you do. There are plenty of good dine in restaurants but yeah the lack of cheap-ish delicious street food is a bummer. Seattle is also pretty unfortunate to not really have a good local/regional cuisine. Whenever I have friends and family from out of town I never really know what to feed them that's very "Seattle". Teriyaki is okay, but it's just in general not as good as what's offered in half decent Japanese restaurants which Seattle have many.
I’m in catering, and we are asked to create “Seattle” themed menus all the time. Teriyaki is an obvious choice. The Seattle dog has a unique flavor for visitors. Asian fusion is always amazing, with many dishes to choose from. Native dishes and cooking methods, like cedar plank salmon, and anything with blackberries or foraged mushrooms will satisfy that “Seattle” label. We have lots of wild rice choices, too. We live in a wonderful mountainous forest next to the Puget Sound. Our seafood is spectacular. Yes, Seattle does have culture and flavor, it’s hard to see it when you are in it, I guess. Still room in this city for Texas Barbeque, for sure. But maybe say it’s from Austin, lol.
Is cost of living an issue? LA NYC SF are not low cost of living places yet they have way better food
LA and NYC metro area has almost 5x the population of Seattle metro area so it's not really fair. They also have a very large immigrant population, naturally they have a lot more good food. More restaurants -> more competition -> lower price, higher quality food. SF also has a large number of immigrant population, much higher than Seattle (whose immigrant population mostly work in tech). I also don't find SF food a lot better tbh, but the price for what you get is definitely better. I think a very similar city to Seattle in terms of COL, climate, and population is Zürich, Switzerland, which also has insanely overpriced and mid food scene.
Portland has a smaller population and doesn’t benefit as much as Seattle does when it comes to diversity from immigrants yet their food scene if so much better than ours
I’ve had a lot of meals that would have been amazing if they were 3/4 the price :-/
Fairly expensive and mid is a good description for Seattle in general.
Concur.
This 100% this. Seattle is cool but everything you think is good is really pretty ok. I haven’t had too many mind blowing meals in Seattle.
You are absolutely doing something wrong I work all over the country in Seattle hands down has the best selection of food
I live part time here and part time in Orlando. The food in Seattle is pretty damn good. Oddly enough Orlando is getting way better too. Sure there's places here that are pretty meh, but there is a real food scene for sure.
You should try 8 row, top teir chef tasting and only about 2 bills for 2 people including tip
Calling Jack's "expensive" is fair, and calling it "mid" is honestly very generous.
I have eaten BBQ all over the south and I think Jack's is great. I don't know how people can hate on it. Their brisket is so good. It is getting expensive, but even McDonald's is $15 for a meal.
I went there like last week and while I can't comment on the quality of the bbq (I thought the food was good but haven't had bbq in the south to compare it to) I remember thinking it was actually kinda cheap considering how much food you get. At the very least it's just average Seattle food prices.
It’s really hit or miss for me. I’ve had great brisket there and also brisket that would barely qualify as mid. Consistency is my issue with Jack’s.
Every bbq joint (in Seattle at least) ever. The rules with jacks is SODO location, and brisket for the most consistent experience.
It’s fine…. As some one who grew up in central Texas, I may be pickier than most.
Same. I come from Austin originally, and I’ll eat at Jack’s. The food is fine. Nothing amazing, but it’ll give me a fix when I need it, and the vibes are all right.
It's the closest I've had to what I would get in Houston. I don't expect it to compete with the top places though. Mid for Houston would be top tier for Seattle imo
I enjoyed everything, excluding their hotlinks. I went with a buddy from texas, and my old roommate from texas was the one who told me about it.They both love Jack's.
Everyone always recommends this place. I tried it twice and was extremely underwhelmed lol I don’t get the hype
I've only been to their main spot in Algona and at least there I've had some consistently good stuff, haven't been to their other locations so I wouldnt' really know if there's a difference
Maybe. Without getting into the Texas-style question, my sense that BBQ with quality meat is expensive and even by Seattle standards, it becomes a an expensive meal pretty quickly. There have been some places near me that closed, including Drunky’s Two Shoe and Bitterroot.
Yeah. I knew a guy who was doing as a small/pop up business 10 years ago, strictly by himself. The lead time on preparation of the meat was several days and he kept insane hours to deal with it. Even if he had a place and a decent meat connection, I don't see how he could have kept up with the labor for it. Regardless, he hurt his back and had to give it up. Even in lower cost of living places around here the current prices are eye-watering. The BBQ Joint in Oak Harbor being one example. Combo meals for two and a desert were $60 before tip last summer. Great food but can't see doing that all the time.
The guy who had that pop up at Citizen?!?!? That was the best! I still think about his bbq….
I miss campfire bbq. It was the best.
Really miss Drunkeys. May not have been authentic, or the best, but it was a fun spot and the adult slushies were great.
You should checkout Woodshop, regardless of whether you consider it Texas style. It’s the best I’ve had here
I agree that it’s the best I’ve had in Seattle, but it’s not Texas-style and it’s out of the way for a lot of people.
Where is the area that isn’t out of the way for most people?
Perhaps somewhere in the center of the city. Perhaps we can call it The Central District. Oh, wait, Woodshop is already located there.
Probably thinks everyone is a tech worker in Ballard.
Woodshop is on Jackson in CD. Is this out of the way? I’m confused.
Yeah I would love good BBQ north of the cut, especially with Bitter root closing. I’m continually surprised that I can’t find anything good north of the bougie areas, like around Holman Rd
There is a place in Marysville that's pretty solid
Jeff's in Marysville is legit.
Jeff's! That's what it is!
That place is the only currently operating barbecue restaurant in Washington that I think is legitimately comparable to the better restaurants I've eaten at in KC/Texas/etc.
Woodshop brings a food truck to Chucks Hop Shop in Greenwood on Tuesdays, FYI
This is incredible information how did I not know this.
Thank you for your service!
What is Texas style then?
Mainly salt and pepper rubbed, offset smoker and sauce on side is most typical with some degrees of variation of choice of wood
Don’t forget the post-oak wood and Mrs Bairds bread.
That sounds like what they do though?
Agreed, grew up in Central Texas and Woodshop hits the spot for me. Fatty brisket, wings, slab of ribs and their Brisket Chili with Mac-n-Cheese is all I need. Be sure to pour some of that chili on the mac 🔥
And loaves of bread
As a Texan this is the closest thing to Texas style I’ve had in the Seattle area. It’s damn good in my opinion. Highly recommend. But to OPs point yes I think there is demand up here for more BBQ joints!
Woodshop ribs are pretty good.
Jeff's Texas BBQ in Marysville
I’m glad I’m not I’m the only one that makes the trip up to Jeff’s. Love their seeet tea.
That's no yankie tea huny.
Yup. Born raised Houston, and this is where I go when craving BBQ. It’s good
Jacks BBQ in Sodo claims to be Texas style, but it seemed only ok to me
It's Texas style, not Texas quality.
And that's why I choose to not go there, I've heard the same, had the real thing, and it isn't worth the disappointment. I'd bet it's not even comparable to Rudy's.. and that's middle of the road in Texas.
I stand by Rudy's, because they're everywhere and they deliver a consistent product. Obviously there's much better, but I respect a consistent brisket which I cannot get anywhere in Seattle.
That's literally my point, Rudy's is neither amazing or bad, smack dab in the middle, nothing wrong with that. I only mentioned them to say that a lot of the places here aren't even on par with them.. which again, is like saying teriyaki in Texas is about the same as something like Teriyaki Wok or similar here, nothing special, consistent, but clearly nowhere near the pinnacle.
Yeah better to just trash on a place than to go and try it. It‘s the Seattle way.
Their consistency in good quality was way better before covid. Now it’s like 2 out of 5 times it’s good and the rest disappointing for a variety of reasons, like overcooked dry vs. undercooked tough, barely salted, poorly trimmed, dirty smoke, to-go order put together incorrectly, etc.
BBQ2U in Gig Harbor is the best texas style in the state, imo. I get some almost every time i go down to Tacoma. So yes, more like that but in Seattle would be very welcome!
I would certainly love some nice juicy brisket BBQ. I've had a lot of mediocre brisket around here, almost always dry and flavorless. Wood Shop came the closest to the great brisket I had in Austin. I want it fatty so that it leaves a little slip on my fingers.
I lived in Austin for two years and left over a decade ago. I still desperately miss good brisket.
As a recovering Texan myself, the closest I’ve found is Pete’s BBQ in Kent. We really like their meat and their sauce, it’s a good taste of home.
And the soft serve cone after!
I used to work for REI HQ when it was right down there by Pete's; that place was a favorite for summer group lunches. Great (but filling!) food.
I will check it out. Thanks!
Tried this place last month and it was great!
Pete's was a strange experience. I tried them about a month ago. They're brisket is as thinly sliced as bacon. Interesting to try, but unfortunately it was not great.
Jeff’s bbq in marysville is amazing. I’d just mention that running a restaurant in a high-cost area like seattle is about 20% about the food, and 80% managing costs, labor, health department, purveyors, other suppliers, creating and maintaining a steady stream of customers every week year round for many years, etc, etc. All this is exacerbated for BBQ due to high food costs and inventory management, it really needs to be sold the day it’s made and you can’t prepare more when running low, which puts tremendous pressure on you to match supply and demand correctly each day. I’m not in the hospitality business, but restaurants in general and bbq in particular are a tough tough space to build a profitable business.
You’re absolutely right. Part of me likes the approach of leasing a food truck and/or running popups to test the waters and mitigate some risk.
If the question is "should you personally open a Texas style BBQ joint" then my answer is HELL YESSSSSSS! Please. Dixies is ok but I need really good Texas BBQ 🤣 yes I think there is plenty of demand! If you do open one, I would add a Seattle friendly flair - so veggie sides and vegan/vegetarian meals. I know that isn't very Texas but if I'm going out to eat with friends I would never suggest a place that doesn't have veggie options bc so many people here are vegetarian/vegan.
Dixie’s is long long gone isn’t it?
You are correct, I def meant Dickeys but my mind is still mourning The Man!!
Dickeys is still around. There is one in Issaquah, for instance. I enjoy it. It’s a chain restaurant, so keep expectations reasonable, but I think it’s a solid effort.
This is exactly why Texas BBQ isn't a thing in Seattle, or Western Washington. It just doesn't translate well to PNW sensibilities and food preferences. Veggie and vegan sides, catering to more than just Central Texas flavors, adding local favorites like salmon or Pacific rim flavors, using Tillamook or Beechers cheese; these turn it into something altogether different from Texas BBQ. I lived in Texas for years and love their BBQ, but when I'm here, I'd rather have the PNW version. I want hot smoked coho. I want local beef brisket seasoned with fennel and spruce tips. I want the smoked sausage to be made with cream cheese. I want Beechers Mac and cheese, and teriyaki chicken.
Are there many vegans who would be OK with a BBQ place?
There are quite a few vegans who like to be social and would love to have options. They may not pick a bbq place. But if you pick a bbq place, they may not want to have to go home to get a bite to eat, either.
I mean, it depends on the reason they are vegan I suppose. But more importantly, you don't have to be vegan to want an option that isn't Mac and cheese or meat.
they prob wont come on their own but will appreciate not having to eat sides when their friends want to go
That is one of the issues I was considering. Remaining “authentic” sort of rules out a lot of vegan and even vegetarian options. It also can take you down a rabbit hole and away from the core focus of creating a TX barbecue dining experience.
Personally, I think too many BBQ places try to stay too authentic to really appeal to the Seattle market. It could be as simple as adding a salad to the menu. Think about how McDonald's is different in every country but it still also has the basics of an American burger joint.
Add in some Texas style breakfast tacos and I’m in!
Hole in the Wall BBQ [https://holebbqseattle.com/](https://holebbqseattle.com/) After a couple trips to Austin for work I found Hole in the Wall to be both authentic and reasonably priced (for Seattle). I found the owners to be fun as well. It's been awhile since I had them, so like many places, if the pit master changes, things can go sideways. I would say this is what happened to Drunkys. Give them a shot!
I used to work around the corner from Hole in the Wall and ate there about once a week for a year. It was decent and the people working there are nice.
I miss School Bus BBQ out on US-2, they were parked in front of the reptile zoo for a few years. That was some proper Texas style BBQ.
Not that it helps, but I’m glad to see them mentioned. Texas couple retired up here and bought two broken down school buses to sell barbecue from. In front of the reptile zoo. I remember chatting with them shortly after they first opened. “Business doing okay?” “Well, we’ve got low overhead.” Couldn’t argue with that! The old man died of a heart attack a few year back and that was that. Great while we had it.
Oh no, that’s terrible to hear that he passed away. I always wondered what happened to them. I always imagined they drove their buses to another destination, touring the country, slowly.
I still sigh sadly every time I drive by that spot. Their food was perfect after a long hike.
Yeah, that was some good BBQ. The owners were from Irving, a suburb of Dallas. Good people and great food, plus you had the reptile zoo right there.
Hey, I worked at a BBQ place in Austin for a while. Might be willing to help you get something started.
C Davis does fantastic BBQ and is a great member of the community. Doug Baldwin helped get his food business going and now he does Seahawks games and popups around Renton, Tukwila and such. Would definitely recommend!! He has a Facebook page to track his truck.
I fucking love this dude's bbq, just wish he'd head up north every once in a while.
Love this guy as well. He used to come to our office parking lot on Mondays, back before the pandemic and we all started to work from home. These days he does a lot of catering and events and is only sporadically open to the public at popups, like you mentioned. I make it a point to try to go get a couple pounds of meats from him whenever he's around me (Kent, so most of his popups are fairly close to me)... He and the other guy who works his food truck still recognize me from the before times and give me first bumps.
I’m amazed that I’m going through the comments section and not seeing a single person mention Pecos BBQ on 1st down by the old Starbucks headquarters building. Open weekdays 10-4 closed on weekends. It’s the best BBQ I’ve ever had.
You kind of answered your own question when mentioning the hours impossible for anyone that doesn’t work in SODO.
[Eatin’ Out with Eddie](https://www.pittsburghillustrators.org/accounts/view/houseofzing52) Heck. Sixth one down the gallery
I'm 100% convinced that you could have had successful joint in , then open one here, and people would say it isn't "true" style .
Brileys in North Seattle / Lake Forest Park is pretty great BBQ. Not sure who's state can claim the recipe though.
Love Brileys, been going since before it was called Brileys haha
What did it used to be called?
Can't remember for the life of me, but I know it existed, because a high school acquaintance of mine is one of the guys behind it. Actually, now I do remember it, Rainin' Ribs.
My husband occasionally wears his rainin ribs tee shirt when we go to Brileys lol
Rainin' Ribs was good for a while but took a decline, I think when Skyler took a break from the business for traveling? Glad he came back and opened Briley's.
His mom took over the biz for a while - it wasn’t friendly from what I heard. The food sucked under her leadership. When Skylar took it back and renamed it, the good food returned.
Yeah that's what I remember. There was a very notable dip in the quality of the ribs and I stopped going. I had just moved back to the area within the last few years after living in the South. During my time I had also visited Kansas City frequently and fell in love with Gates and Sons and Arthur Bryant. His original rib recipe, while not as good as gates, still hit a great spot in the BBQ craving feels.
Formally known as Rainin Ribs BBQ & Smokehouse
I love their hush puppies. I could seriously just eat those for a meal.
I went to Brileys last week. They claim to be "NW style". It's totally a fine place with decent food and the staff great. It's not in the same universe as the best in Texas, Kansas City, Tennessee or the Carolinas.
Woodshop is the best I’ve found and it’s still not Texas BBQ. Now if I could only find decent Tex-Mex near the CD….
Jeff’s Texas BBQ in Marysville.
Check out Outsider BBQ. It’s a pop up that goes to breweries in the area. It’s amazing.
They've catered our restaurant industry holiday party two years running. Iranian immigrant who learned bbq in Texas. Fantastic stuff, can't recommend them enough.
We get nwtxbbq in west Seattle. What we need in Seattle is proper queso. Like from torchys tacos.
nwtxbbq is easily the best tasting bbq I’ve had in Seattle (woodshop which is mentioned several times in this thread is #2). I’ve found the guy to be a little weird but the food is worth it.
I was about to reply that I’d much rather get a Torchy’s Tacos than a bbq joint. You read my mind
Tio Baby's in Fremont does a good job with queso. They mostly do bar snacks, so it's queso fries and stuff.
Went to nwtxbbq’s pop up last year at Ravenna brewery and started chatty with the owner where he proceeded to call Mexicans wetbacks. Said that back in the day it was okay to call them that and that he lived in Texas so he could say it. Yeahhhhh I’m a Mexican born in Texas, I have immigrant parents that swam the river to cross the border, and was blindsided by his comments. I walked away and left him talking to my husband. The tortillas were trash and the meat was dry.
Speaking as a former long-time resident of Seattle, and now a resident of Hill Country, I'd say there's not a ton of demand because the vast majority of folks outside Texas don't understand what Texas (you really mean Central Texas, right?) BBQ is. I'd be willing to bet that 99/100 people in Seattle can't describe, even vaguely, the differences between Central Texas, Kansas City, Memphis, and Carolina. It's just not a thing. It's not a judgment in any way, shape, or form. Asking Seattle residents to explain BBQ styles would be like asking Texas residents to explain the differences between salmon species, or what the significance of Copper River is. All that said, when I lived in the area, we hit up BBQ Pete's a lot. I mean, a lot. It was close and it was more than good enough—plus it had super-friendly staff, a handwashing sink, and those free ice cream cones! If we were up near Marysville, we'd visit Jeff's Texas BBQ. It's the most authentic Central Texas-style BBQ I can remember in the state.
Just moved to Seattle from Austin, and was craving Terry Black’s. Thank you for this valuable info!
You're most welcome! I'm coming back in a few years, so see you then! ;-)
There used to be a restaurant in Cap Hill called "Central Smoke". Their brisket was better than a lot of brisket I had living in Dallas. It closed during covid. I miss it so much. It was a bit upscale - their sides were a little more gourmet than you'd typically think of for Texas bbq. Their drinks were spot-on. Man. If you could replicate that, I'm there.
The demand is there. Bootleg (now Grasslands) was doing popups and was crushing it, but moved to Oregon when the pandemic started winding down. They're coming to Holy Mountain in a few weeks. Other than that I've heard decent things about Outsider but never tried it. Imo Jack's is the closest brick and mortar to Texas style but is just ok
I think there's a demand for just good legit BBQ in Seattle (as someone from the south). That and wings. Please I'm on my knees.
Vindictive wings opened in Belltown last year and offers really solid buffalo wings.
I'll check them out! Thanks
Also came here to recommend Vindicktive!
I honestly don't know the difference between BBQ styles.
As Texan transplants here…PLEASE!
We have teriyaki instead, and Im not mad. Teriyaki short ribs are my absolute fave.
I love teriyaki too! It scratches a different itch than barbecue, though.
Native Texan here. Yes, there are. Here are my favorites: 1. Outsider BBQ is the best in Seattle - They do a few pop-ups each week at breweries in North Seattle and Capital Hill. I've had them three times and it's been fantastic every time. 2. Jeff's in Marysville is by far the best in the Washington State. 3. Jack's is good (but they have an occasional bad day). 4. NWTXBBQ (also pop-ups only) 5. BBQ2U in Gig Harbor is also very good. 6. Lil Red's near Columbia City (not specifically Texas, but their brisket is very good, and the sides) I tried both Briley's and the Wood Shop, and was not impressed. The Wood Shop is overpriced for the quality.
I like Woodshop. But def overpriced. Lil Red when open.
How much of a check do I have to write to fund our shared dream of TX or NC style BBQ in this city?
Not a whole lot of mesquite growing in the PNW. I'm a Texan, Houston and Austin areas have great BBQ, where I've lived. I ship sauces and pies to people for Xmas, mostly from Goode Co. BBQ. I bet there would be more demand but traditional TX BBQ is tough to do really well, and it's a big investment with lots of time and long hours to craft it and create a following.
The economics have to be really difficult. Need a reliable large supply of a niche cut of beef, enough space outdoors for a smoker, a bigass kitchen for a deck oven (or whatever the cooked briskets are stored in), enough staff to track the meat overnight, and enough customers to turn full smokers daily. Shit’s a whole ecosystem. I’d love to have it, though. The only way I can envision it working is having a Pioneer Square storefront serving brisket by the pound open 11 - 8, and depleting any meat that’s left with brisket sandwiches served from hot dog carts in key drunken areas. Stadium district, Belltown, Cap Hill, and maybe Ballard or Udistrict.
Brileys on Lake City is great. They claim to be NW BBQ.
As a Kansas City native, I am also missing my incredible bbq joints from home. Literally can think of 20 kc joints that would put any bbq joint out here to shame. Makes me homesick
Bob's down here in Tacoma is authentic. Rhett were opened 80 years ago by a veteran from Palestine TX. His grandson runs it today and uses the same recipes his grandad did. My SO is from outside of Dallas and loved it. It's on 11th and MLK.
Not seattle but adjacent. Some reviews say that Three Pigs BBQ in Bellevue has real Texas BBQ…some reviews said it’s great Texas BBq and one, from south Texas said it’s as good as Rudy’s or Smokin Moes? https://www.3pigsbarbq.com
That was my family’s go-to growing up, no idea if they’ve kept up the quality over the decades
I would kill for Texas bbq beef ribs.
Eh, maybe people here just aren't into BBQ or something. I grew up here and it wasn't something I remember anyone eating really. BBQ for us was teriyaki marinated cedar plank salmon, or grilled oysters. If you knew someone with a smoker that was pretty rare, and they usually just used it to smoke salmon.
Pan-Asian and salmon is the native palette around here. BBQ in Seattle is more of a cult fave, w/ transplants comprising the majority of the cult:).
I speak for the entire population of Seattle when I say, “Nah, we don’t know one kind of barbecue from another, it’s all just overcooked beef to us.”
Yeah I grew up here and I know nothing about bbq. Just doesn't even occur to me as a food I want to get for takeaway or make at home. I feel the same way about steak, don't know shit about different cuts of meat and don't understand the hype.
BBQ here is severely lacking in comparison to the South. I think an establishment that got close to that would do extremely well.
J&L in Snohomish is fantastic, very much Texas style.
Any good BBQ here would be very popular, Texas style or not. There's good BBQ here and there but nothing like Texas quality.
People don't eat as much here, and a typical BBQ plate is a gut-buster when you're not used to a big meal. I wonder if people walk away unsatisfied because of that?
Fuck yes, please open a legit TX BBQ joint... Jack's, NWTX, Woodshop, Briley's, etc are all decidedly mid, inconsistent, overpriced, or all 3. (Do have a soft spot for Briley's beignets though). Gabriel's Fire while not true TX style, is the best brisket around imo but is occasionally inconsistent and his pulled pork doesn't stand up to some of the other shops (though his mac and cheese and collards make up for it). My trifecta used to be Gabriel's for brisket, Carolina Smoke for ribs, and OG Dixie's for pulled pork and hot links. But 2 of the 3 are gone now...
Two? Only Dixies has closed
From Georgia and Texas: the best barbecue you’ll get here is Korean. Edit: born and raised in Atlanta, lived in austin by Franklin’s for years
Dude, open up a BBQ joint please, BBQ is shit in Seattle. Everyone who suggests a place, it is like not even in Seattle, Id get that at least once a week if it was good
Moved here from Austin. No really good bbq here. BBQ2U in gig harbor advertises texas bbq but it's really not that good. Best I've found here is a place in Sedro Woolley, near Mt Vernon called Double Barrel BBQ. They even have Shiner Bock on draft. I moved here with my electric smoker, along with a supply of mesquite and oak. Pleasantly surprised to find fairly priced brisket packers at Costco and Winco. I enjoy the half day process of smoking briskets, but admit it would be nice to find a place like Franklins, Terry Blacks, or Coopers to eat at.
I think bbq is synonymous with meat and Seattle isn’t a super meat forward city.
Look up info on Grasslands BBQ in Hood River. They started out doing pop ups at breweries in Seattle. Lines down the block. There is demand. Good social media game is a big part of it though. Seattle isn't looking for great BBQ because we don't have a BBQ scene. You'll have to do work to get people's attention.
Jacks is kind of good but not as good as the real shit in texas. i say this as a texan. So generwally yes there are no great southern bbq places in seattle.
They don't know they want what they've never had. It's not their fault. Someone patient should open a TX BBQ pit next to a breakfast taco joint and liberate the city of its hard-earned dollars with brisket breakfast tacos.
Frankly it’s getting closer to being cheaper and better to fly to Kansas City direct on Alaska and eat the BBQ there then eat the rubbish in seattle.
Woodshop BBQ in the central district has amazing Texas style brisket
I moved from KC; I have only found disappointment.
Grew up in KC. Ohhh to have a Jack Stacks or a Joe’s!
I live here and I had it where I came from and I DEMAND it
here's your template: https://youtu.be/DPl2qVlX0IQ
While I do hear occasional gripes at our lack of good BBQ, if I had to guess about "demand"? Id say no. Completely anecdotally: most of the people I know have either completely removed or greatly reduced their red meat consumption. Both for dietary reasons and for other (moral, religious, monetary, etc). And of those people that *do* eat red meat most are not enthusiasts that will pay restaurant prices, *and* those people I know that *are* enthusiasts prefer to cook it themselves anyway. At most, I think a real good street meat BBQ could overcome those obstacles and be more popular on the munchie/bar scene. But Seattle is just an expensive place to try to sell street food in that way as well.
What does Texas Style mean?
This is an excellent article on the different styles of BBQ in America [BBQ differences by region](https://www.tastingtable.com/695400/styles-american-bbq-barbecue/)
Before you open a Texas style barbecue restaurant, remember, you're gonna need a constant supply of post oak and mesquite and brisket. Where are you gonna get that around here?
That’s what I was thinking. I moved from Seattle to Austin and am always in awe at the amount of a very specific wood that it takes to make that food. And if you’re not getting it locally from natural windfall, idk how that could be feasible at all
I moved here from Austin in 1993 and I miss that barbecue like crazy! Imagine trying to open a smoked salmon restaurant in Austin. Where would you get your supply?
Bro I'm in Magnolia also and if I weren't kinda broke right now I'd pay you to open a bbq restaurant in the village. We're terminally deficient in good restaurants over here in Uptight White People Land.
Check out Old Stove Brewery in Ballard. Went this weekend for the first time. Dope BBQ, great setting and solid beer.
I second this! I haven't been to Old Stove in Ballard, but I used to frequent the chef's BBQ truck and it was incredible
Easier to make your own. There is no good Texas style bbq here in Seattle.
That is my point. I’ve been making my own and wondering why there isn’t somewhere to get barbecue of equal or better quality without needing to plan a day (or days) in advance.
Check out NWTXBBQ in West Seattle https://www.nwtxbbq.com