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Brick Pit

5456 Old Shell Rd., Mobile, AL - (251) 343-0001
Posted By Michael Stern on 1/31/2010 9:12:00 AM
In the back of a solid old house on the west side of Mobile, pitmaster Bill Armbrecht has built a room-size cooker into which he piles hickory and pecan logs and smokes meats at the lowest possible temperature for the longest possible time: thirty hours for pork shoulder, twelve hours for ribs, six hours for chicken. During the slow process, the meats' natural fat becomes their basting juices; and by the time they are done, each piece of pork and chicken is virtually fatless, yet supermoist.

Brick Pit pork shoulder is what we like best, pulled from the cooked roast by hand. It is presented as a pile of motley chunks and shreds – some as soft as warm butter, others with crunchy crust from the outside of the roast. The meat comes under a film of house-made sauce that is thick and tomato-based, with laid-back character that does not distract from the fineness of the smoky meat. Ribs are blackened on the outside but extravagantly tender, with many areas so gentled by the smoke pit that the lightest finger pressure causes pieces of their meat to slide right off the bone.

The low-slung dining room at The Brick Pit is painted white and completely covered in signatures, tributes, and other assorted happy graffiti. Orders are taken at a back window; once you've told them what you want, you find a seat and in no time, a waitress brings the meal in a partitioned plate that holds the meat of choice separate from the beans and cole slaw that come with it. Above the breezeway that leads to the parking lot outside, a sign announces, "Welcome to the Best Damn Smoked Bar-B-Que in the Great State of Alabama". We concur!

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
smoked pulled pork
barbecued ribs
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Reviewers Photos [Upload Your Photos]

A slow-smoked shoulder in the midst of being hand-picked. The process eliminates any pieces that are too fatty and results in varied size and texture that is sheer BBQ heaven.
"A slow-smoked shoulder in the midst of being hand-picked. The process eliminates any pieces that are too fatty and results in varied size and texture that is sheer BBQ heaven."
Michael Stern





You can really taste the smoke in The Brick Pit's ribs.  They are as good as you will find anywhere!  The BBQ beans are a side dish highlight.
"You can really taste the smoke in The Brick Pit's ribs. They are as good as you will find anywhere! The BBQ beans are a side dish highlight."
Cliff Strutz


The pulled pork sandwich comes between two slices of white bread, sauce on the side.  With meat this tender and flavorful, the sauce is completely unnecessary!
"The pulled pork sandwich comes between two slices of white bread, sauce on the side. With meat this tender and flavorful, the sauce is completely unnecessary!"
Cliff Strutz


This sign is an obvious put-down of another barbecue parlor just down the road.  The graffiti you see behind the sign covers every wall all over the restaurant.
"This sign is an obvious put-down of another barbecue parlor just down the road. The graffiti you see behind the sign covers every wall all over the restaurant."
Cliff Strutz


The Brick Pit is housed in a small, low-slung building.  In other words, exactly what you want in a Southern BBQ parlor.
"The Brick Pit is housed in a small, low-slung building. In other words, exactly what you want in a Southern BBQ parlor."
Cliff Strutz


The small bucket-like device next to the sign puts out a strong smoky aroma to lure in passing motorists on busy Old Shell Road.
"The small bucket-like device next to the sign puts out a strong smoky aroma to lure in passing motorists on busy Old Shell Road."
Cliff Strutz


Mobile's top smoke house
"Mobile's top smoke house"
Michael Stern



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