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The Brick Pit Restaurant Review: A low-slung white building with graffiti-covered interior walls provides the setting for some serious smoking going on out back at The Brick Pit. Owner Bill Armbrecht isn’t just whistling Dixie when he calls his meats slow-smoked. Boston butts (for pulled pork) stay in Big Red, the smoker, with a mix of pecan and hickory wood for 25-30 hours and ribs up to 12 hours. Even the chicken is smoked for six to eight hours. Befitting a proper old-fashioned barbecue joint, a simple menu includes sides of coleslaw, barbecue beans and creamy potato salad. Save room for dessert. Mrs. Iona Waits’ banana pudding is an essential part of the experience. Closings are early, so keep that in mind: 8 p.m. Tuesday through Thursday and 9 p.m. Friday and Saturday.