Let’s be real. Finding actual, wood-smoked barbecue in Northern Virginia used to be a total chore. You’d end up at some chain place where the meat tasted like it was steamed in a bag, or you’d have to drive two hours into the middle of nowhere. Then Texas Jack’s Barbecue opened up on Washington Boulevard in Arlington, and things changed. It’s not just "good for Virginia." It’s actually good. Like, get-your-hands-dirty, smell-like-hickory-for-three-days good.
Located at 2761 Washington Blvd, it’s basically the anchor of Lyon Park’s food scene. You’ve probably driven past that rustic, wood-heavy exterior a hundred times. Honestly, if you haven't stopped in yet, you're missing out on what the Washington Post has repeatedly called some of the best barbecue in the entire D.C. area. It’s a vibe—loud, casual, and smells like heaven.
The Story Behind the Name and the Pit
Most people think "Texas Jack" is just a marketing gimmick. It’s not. The place is named after John "Texas Jack" Omohundro, a legendary Virginia-born cowboy and scout who lived a wild life in the 1800s. He was basically the original influencer before Instagram existed.
Owners Steve Roberts and Paul Capetanakis took over the old Tallula and EatBar space back in late 2015. They didn't just want a restaurant; they wanted a "second home" for the neighborhood. They brought in Matt Lang to lead the kitchen originally, a guy with serious cred from Fette Sau in Brooklyn and Hill Country in D.C. He’s known for a "less is more" philosophy—lots of salt, lots of pepper, and a massive amount of patience.
They use Southern Pride smokers, and they run those things 24/7. That’s the secret. You can't fake the smoke ring on a brisket that’s been sitting in a pit for 14 hours.
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What to Actually Order (and What to Skip)
If you walk in and just order a salad, we can’t be friends. You're here for the meats.
The Brisket is King
The beef brisket is USDA Prime. It’s carved to order, and you can tell them if you want it lean or moist (go moist, trust me). It’s got that dark, peppery crust—the "bark"—that separates the pros from the amateurs. It’s tender. It’s fatty in the right ways. It basically melts.
Don't Ignore the "87 Cutlass Supreme Nachos"
These are a local legend. They take corn tortillas and pile them high with:
- Queso blanco (the good, creamy stuff)
- Salsa roja and verde
- Fresh radishes and cilantro
- Your choice of brisket, pulled pork, or chicken
It's a massive plate. If you’re with a group, get these immediately. If you’re alone, well, good luck finishing them, but it’s a noble effort.
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The Beef Short Rib
This is the "showstopper" dish. It’s a massive bone-in rib that weighs roughly 1.5 pounds. It looks like something out of The Flintstones. It’s pricey—around $42—but if you want to experience the peak of Texas-style barbecue in Arlington, this is it. It’s only available until they run out, and they always run out.
Those Brisket Egg Rolls
This is a weird fusion that shouldn't work, but it does. They stuff smoked brisket, sautéed veggies, and cotija cheese into a wrapper and fry it. They serve it with a jalapeno lime dressing. It’s crunchy, salty, and kind of addictive.
The Atmosphere: What to Expect
Texas Jack’s isn't a "quiet date night" spot. It’s loud. It’s bustling. On Friday nights, the bar is packed with people drinking bourbon and local craft beers. The interior is all reclaimed wood and industrial accents, staying true to that rustic, Lyon Park feel.
Pro tip: Parking is a nightmare. There’s a small lot, but it fills up fast. You’ll likely end up circling the block for street parking on Washington Blvd or in the surrounding neighborhood. Just be prepared to walk a block or two.
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They also do a killer weekend brunch. If you’ve never had "Brisket Hash" with over-easy eggs and hollandaise, you haven't lived. Or try the "Burrito Bañado"—it’s a massive breakfast burrito smothered in salsa and sour cream. It’s the ultimate hangover cure.
Is It Actually "Texas Style"?
Purists will argue. Central Texas BBQ is traditionally just salt, pepper, and smoke. Texas Jack's stays pretty true to that, though they do offer three different sauces on the table if you’re a "sauce person."
- Sweet & Smokey: The classic.
- Carolina Gold: Tangy, mustard-based.
- Spicy: For those who want a little kick.
The meat is seasoned well enough that you don't need the sauce, which is the mark of a great smokehouse. The pork spare ribs are brined and seasoned before hitting the pit, giving them a deeper flavor profile than your average backyard rib.
Common Misconceptions
- "It’s just a bar." Nope. While the bar program is excellent (try the craft cocktails), this is a serious restaurant. Families are there all the time, and there's a legit kids' menu.
- "They always have everything." False. This is real BBQ. When the brisket is gone, it’s gone. If you show up at 8:30 PM on a Saturday, don't be surprised if some of the popular cuts are sold out.
- "It’s too expensive." Good meat costs money. Prime brisket isn't cheap, and the labor involved in a 14-hour smoke is intense. You get what you pay for.
Actionable Steps for Your Visit
If you’re planning to head to Texas Jack’s Barbecue on Washington Boulevard, here is how to do it right:
- Make a Reservation: Especially for dinner or weekend brunch. They use Toast or you can call ahead. Don't just wing it on a Friday night unless you enjoy waiting at the bar for an hour.
- Check the Daily Specials: Sometimes they have pork belly or specific sausages that aren't on the permanent menu.
- Order the Esquites: The Mexican street corn is arguably their best side. It’s shucked off the cob and mixed with cotija and Tajin. It cuts through the heaviness of the meat perfectly.
- Bring the Dog: They have some outdoor seating that is pet-friendly if the weather is nice.
- Take Home the Leftovers: The brisket reheats surprisingly well in an air fryer or low oven. Don't let that $20 half-pound go to waste.
Basically, if you're in Arlington and you've got a craving for smoke, this is the spot. Just wear clothes you don't mind smelling like a campfire. It's worth it.