Today we’d like to introduce you to Jake Schultz.
Hi Jake, we’d love for you to start by introducing yourself.
If I am not smoking meat, I am probably in the air flying. I am a corporate pilot in Nashville. My barbecue journey started in 2010 when I flew as an air ambulance pilot in Houston, Tx. I flew all over the state which aloud me the opportunity to taste Texas barbecue. One restaurant in particular got me hooked on Texas cue. It was Killen’s Barbecue in Pearland, Tx. I started cooking on a Weber Kettle charcoal grill. I did everything I could to try and replicate the flavor and texture. At first, I failed more times than I would like to admit. But with time and effort ( and countless trips to the grocery store), I upgraded smokers and perfected my skill level of craft barbecue. Fast forward to 2026, I am cooking on a 500 gallon offset smoker with a 1000 gallon Moberg smoker ordered which will be delivered this fall. The reason I love barbecue is because I love to watch people’s reaction to eating it for the first time. It’s the “oh my gosh!” and “this is the best slice of brisket I’ve ever had!” moments that keep me going. There is always room for improvement. The world of barbecue is always changing and it’s up to me to keep up with it! I always say, “It’s impossible not to be happy when you’re eating great bbq! ”
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
struggles that I deal with are having enough time in my family’s busy schedule, actually building this company and simply having enough time to actually cook to keep and inventory! Great barbecue takes time. You can’t rush it. Another challenge is having enough space to operate. I have recently expanded my cooking and prep space to accommodate my increased volume.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am originally from Ohio. I took every art class I could in high school and in college without actually receiving an art degree! I feel that my creativity bleeds over to the barbecue world. Tennessee Soul Bbq specializes in smoking the primal cuts of meat. Brisket is king! I’ve lived in Tennessee for almost 15 years and there is beef everywhere however, not many people smoke brisket! I am here to change that. We also offer whole pork butts and spare ribs on our website. We offer smoked and frozen whole brisket, pork butts and ribs to be shipped so our customers can thaw and reheat at their convenience. We smoke it, chill it, vacuum seal it, freeze it and ship it. My creative side will offer special items such as beef ribs, beef tallow, barbacoa and more! We also offer our barbecue sauce. Tennessee Sweet and Tennessee Heat. Both are wonderful additions to those who like it saucy! For my local customers, we offer smoked meats and sides for special occasions, random weekends and holidays. They can pick up ready to eat.
What matters most to you? Why?
Like I said, it is impossible not to be happy when you’re eating great barbecue. I can’t explain the joy I get when someone eats their first bite of our barbecue. One of my old co-workers expressed his first bite as “life changing barbecue!” (haha) I don’t know if it’s like that for everyone, but that is what I am after. I want to open everyone’s eyes to what barbecue should really be.
Contact Info:
- Website: https://tnsoulbbq.com
- Instagram: @tennesseesoulbbq
