While most people don’t immediately think of the west coast for having high quality BBQ, they would be surprised to learn they’re missing out! Seattle in particular has a handful of BBQ restaurants that are churning out high quality smoked meat that would put Austin, Texas to shame. Yes…we said it.

Brileys BBQ and Grill

Located in Lake Forest Park, Briley’s BBQ and Grill has legions of fans and for good reason. The restaurant's Southern Pride SPK 500 smoker is a beast that imparts the flavor of cherry and applewood into sausages, briskets, ribs and chicken. And you can’t forget about the sides. The Briley Fries are a must order topped with barbecue sauce and Brunswick stew.

Emma’s BBQ

This under the radar restaurant in Hillman City has been serving some of the tastiest BBQ for years and it’s about time it gets the recognition it deserves. The massive portions of smoked meat will satisfy the hunger of a football team or an incredibly hungry individual with piles of succulent pulled pork, brisket and chicken

The BBQ Pit

Located in the Central District of Seattle, you’ll find an array of pulled pork, beef brisket, chicken and ribs smoked by pitmaster Ed, “Pookey.” You’ll find all the classic sides such as candied yams, and mac and cheese crafted with the utmost care.

Lil Red Takeout and Catering

This takeout and catering only restaurant was picked in 2021 as one of Adrian Millers, National BBQ Expert’s, top 20 favorite black-owned BBQ restaurants in the US. Once you experience the smoked bologna sandwich or the jerk fried chicken and waffles, you’ll understand why.

Jack’s BBQ

A Texas transplant and former Microsoft employee, Travis Timmons, created The Seattle Brisket Experience with an offset smoker and loads of oak, hickory and mesquite. Thus Jacks BBQ was born. Fans of his Sodo Restaurant have long sought out its outstanding menu items from frito pie to barbecue tacos and smoked cocktails.

Jones Barbeque

Rib tips are the star of the show at this West Seattle restaurant along with chopped pork smothered in a tangy BBQ sauce, which is available for sale at the shop. We recommended buying a giant or…two.

Lady Jaye

Lady Jaye is invoking new inroads with locally sourced ingredients you can count on. They work with Pure Country, which only harvest 13 cattle per week to assure the highest quality of grass fed meat. The 2,000 pound smoker dubbed, “Cletus” turns out bulgogi short ribs, pork belly burnt ends, and smoked bologna sandwiches that pair perfectly with the curated cocktail menu at Lady Jaye.

Peco’s Pit

For more than 40 years, this Seattle institution has been slinging smoked meat and it’s not going anywhere anytime soon. Its reliably tender brisket and lighted hog sign outside is like a comforting hug slathered in BBQ sauce.