A serious barbecue nerd, Jack Timmons grew up in Texas, then moved to Seattle, then went back to Texas to engage in some serious barbecue scholarship—including BBQ Summer Camp at the Meat Sciences department of Texas A&M and worshipping at the temples of the Central Texas style (Louis Mueller's, Snow's, Cooper's, and more). You may know his oak, mesquite, and hickory-smoked work from his roving Seattle Brisket Experience, and now you can get it all the time at his place in Sodo/Georgetown, which is a homey, glowing roadhouse with a big American flag.
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