Food snobs long scoffed that Seattle has no good barbecue. Except, that hasn’t really been true since Jack Timmons set up a custom-built offset smoker outside his Georgetown roadhouse. Timmons is a Texan—so brisket’s naturally the star, though it’s hard to go wrong with the meats or the lineup of sides (oh, hey Frito pie). Chairs don’t match, service is happy and harried, but the many tenderizing hours meat spends in that smoker—not to mention the gleeful geekery surrounding wood choice, sauce minimalism, and the Tuesday-night-only gargantuan beef ribs—renders this all very charming. Two new locations feed the downtown (and Amazonian) masses.