Brileys in Lake Forest Park draws in many fans for good reason. The restaurant's Southern Pride SPK 500 smoker imparts the flavor of cherry and applewood into everything from sausages to brisket, ribs, and chicken. Sides are a big focus here, too, and the Brileys Fries, topped with barbecue sauce and Brunswick stew, are a must.

One may gravitate towards this Ballard restaurant’s outstanding sandwiches, such as the pulled pork and hot links made onsite, served on Tall Grass Bakery pretzel rolls. But there are also great big platters of meat, ranging from pork belly to ribs to smoked chicken, which Bitterroot dubs “Northwest BBQ,” perhaps raising the hackles of purists, but delightful nonetheless. It also has a covered street side dining area perfect for people watching on Ballard Avenue.

At this Central District fixture, pitmaster Ed “Pookey” Whitfield presides over a wonderful array of pulled pork, beef, brisket, chicken, and ribs. The smoked meats are paired with candied yams, mac and cheese, potato salad — all the classics, crafted with care.

ThisSeattle mainstayhas been slinging smoked meats for more than 40 years now, and it’s still going strong. While other places may have a bit more flash, the SoDo Pecos continues to charm, with its signature lighted hog sign out front and reliably tender brisket. There’s an outpost in West Seattle, plus a roving food truck as well.

Jack Timmons — a Texas transplant and former Microsoft employee — got his start in the biz when he created the Seattle Brisket Experience, with an offset smoker and loads of oak, mesquite, and hickory. Fans of hisSoDo restaurant(with other locations in South Lake Union, Columbia Tower and Algona) have long sought out its terrific menu items, including Frito pie, rib tips, barbecue tacos, smoked cocktails, and, of course, brisket.

West Seattle has a nice little barbecue corridor going, withPecos,Lady Jaye, and this unassuming spot on Fauntleroy Way. Here, diners will find terrific rib tips and chopped pork smothered in a barbecue sauce so tangy, it’ll be tempting to buy giant jars of it (sold for retail at the shop).

Smoke is a central theme atLady Jaye, which has a 2,000-pound smoker dubbed “Cletus.” It turns out such delights as bulgogi short ribs, pork belly burnt ends, and smoked bologna sandwiches. The meat pairs perfectly with the bourbon and rye-heavy cocktail menu, including the smoked old fashioned. The restaurant is open for takeout and limited dine-in (including a patio).

This small restaurant in Hillman City has been serving some of Seattle's best barbecue for years, without making a huge fuss about it. Certainly the massive portions of smoked meat, inspired by owner Tess Thomas’s roots in Arkansas and Memphis, are still turning heads, with piles of succulent pulled pork, brisket, chicken, alongside terrific cornbread and collard greens.