An unexpected bounty of barbecue awaits in the farthest northwestern reaches of the lower 48. Uprooted pitmasters and chefs from distant lands have converged here, between Seattle and Canada, to create everything from destinations where you can dine by firelight with a glass of cabernet franc to shacks with picnic tables just outside the front door. A decade ago, Dallas native and Texas A&M grad Jack Timmons opened the first Jack’s BBQ location in Seattle’s industrial SoDo neighborhood. Today he’s working on his seventh location, and has added Jack’s Chicken Shack and Jackalope, a Tex-Mex restaurant, to the fold. The local appetite for Timmons’s oak-smoked barbecue is still strong, though he was forced to close a poorly performing location in Bellingham, about ninety minutes north,…
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