Oh no he didn't.
Jack Timmons, a Seattle pitmaster who cooks brisket in the Central Texas style, thinks his smoked meat is better than in the Lone Star State.
Before you get your Texas pride tousled, Timmons is from Texas. The pitmaster at Jack's BBQ has been crowned Seattle's "King of Brisket," according to a story on Eater, but he learned his tricks from growing up with "a little smoker in my backyard" in Dallas, he says.
He also went to Barbecue Summer Camp, a class similar to Camp Brisket and taught by the meat minds at Texas A&M University. You want to talk about a cool job? A host of people in A&M's meat science department host the intensive barbecue classes. (Read more about Camp Brisket here.)
Here's where things go off the rails with Timmons:
"I grew up in Dallas," the pitmaster says, "and the barbecue there wasn't that great by today's standards."
It's a new era in Texas today, though. D-FW-area spots such as Pecan Lodge, Slow Bone, Lockhart Smokehouse, Heim and Cattleack Barbeque are getting high marks.
Timmons says the barbecue is better in the Pacific Northwest in part because of the climate the cows are raised in. "The air here is better -- super fresh, super moist."
