Seattle’s a city known for coffee, seafood, and rain—but its BBQ scene is an underground hit, bursting with passion.
Pitmasters here often hail from Texas, Tennessee, or North Carolina, and they bring their regional traditions with them—along with a Pacific Northwest twist (local wood, sustainable sourcing, and sometimes a touch of salmon or fusion on the menu).
Expect everything from Texas brisket pop-ups to family-run rib joints tucked away in bustling neighborhoods.
Jack’s BBQ
A Texas-meets-Seattle original, Jack’s uses Texas-sourced smokers and authentic post oak for deeply flavorful brisket, sausage, and ribs.
Portions are big, mac and cheese is creamy, and the beef ribs are worth planning an evening around.
Multiple locations, but the original SoDo one is especially iconic.
Wood Shop BBQ
Texas barbecue by way of the Pacific Northwest—Wood Shop is all about beef ribs, burnt ends, and hot links, plus creative Seattle-style sandwiches (like the “BBQ Bahn Mi”).
Their bacon-wrapped jalapeño poppers and fluffy cornbread are a bonus.
Lady Jaye
Lady Jaye updates barbecue with a modern, chef-driven twist: think smoked Wagyu brisket, homemade sausages, creative cocktails, and rotating specials like smoked duck or elk.
Their sides are seasonal, and they source their meat from local farms.
Pecos Pit Bar-B-Que
Serving Seattle since 1980, Pecos Pit is known for spicy pulled pork, chopped brisket sandwiches, and a tangy, tomato-based sauce.
Go for the spicy option if you like a punch! Their drive-through and old-school service style make it a convenient classic.
Brileys BBQ & Grill
A family-run favorite in Lake City, Brileys does hickory-smoked pork, pulled chicken, spare ribs, and Texas-style brisket.
The hush puppies, fried corn, and peach cobbler sides take you straight to the South, and the service is extra-friendly.
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