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The Brick Pit Restaurant Review: A room-size smoker behind the low-slung white-walled restaurant tells diners that smoky slow-cooked barbecue is the star. Pulled pork, ribs and chicken are all that’s needed to draw crowds to The Brick Pit. Owner Bill Armbrecht and his staff refuse to rush the smoking process. So Boston butts (for pulled pork) stay in the smoker with a mix of pecan and hickory wood up to 30 hours and ribs up to 12 hours. Even the chicken is smoked for six to eight hours. Sides of coleslaw, barbecue beans and potato salad round out the simple menu. Soft drinks and iced tea are the only libations, but you can bring your own beer. Mrs. Iona Waits’ banana pudding is made fresh every day.