Pack Jack was established in 1982 by Donnie (of Texas) and Marie (of Louisianna) Harris bringing southern/creole hospitality as they came out of retirement to pursue their lifelong dream in their new home of Sonoma County.
Their Texas Style cooking method was unique to this area. Using a deep pit brick oven smoker, they used highest quality local meats, marinated in a secret family rub, to create a savory, tender and deliciously flavorful barbecue.
Pack Jack was the number one barbecue restaurant for years until a fire burned them out for about ten years.
Now Pack Jack is back still serving the best slow smoked homemade hotlinks, pulled pork, brisket, pork ribs, beef ribs, lamb ribs and chicken all slow smoked using seasoned oak and apple woods all cooked in our Texas Style deep pit brick smoker.