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About this business

  • Cuisine
    Barbecue, American, Catering, Steak, Southern
  • Meals
    Lunch, Dinner
  • Website
    brickpit.com
  • Price
    $$$$$
  • Hours
    Sun-Mon Closed
    Tue-Thu 11:00 AM - 8:00 PM
    Fri-Sat 11:00 AM - 9:00 PM
  • Cuisine
    Barbecue, American, Catering, Steak, Southern
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Lot
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

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Veleta H.
Verified
Report | 2 years ago
good barbecue
Lori M.
Verified
Report | 2 years ago
Enjoyed our visit
Jo Ann M.
Verified
Report | 2 years ago
Need more good healthy low carb options Such as low sugar barbeque sauce without high fructous Corn syrup or unhealthy sugar substitutes or preservatives
Carol B.
Verified
Report | 2 years ago
Service was quick, waiter was good about refilling my tea.
Melissa P.
Verified
Report | 2 years ago
I think that's the best barbque I've ever eaten! Pleasantly surprised.
Jeannette F.
Verified
Report | 2 years ago
Great family restaurant with delicious food!
Nancy B.
Verified
Report | 2 years ago
I love the Brick Pit
Thuy V.
Verified
Report | 2 years ago
It was great to eat some real BBQ! We'll be back.
Peter D.
Verified
Report | 2 years ago
great food
Cindy G.
Verified
Report | 2 years ago
Wish I was lived closer, this is the best BBQ in Alabama
Showing 1-10 of 26 tips
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From Our Editors

The Brick Pit’s owner, Bill Armbrecht, firmly believes that great barbecue can't be rushed. Open the red doors of his massive smoker—"Big Red"— and you’ll uncover juicy slabs of ribs, chicken, and pork that have been roasting anywhere from 6 to 30 hours. Bill coats each cut of meat in his legendary spicy barbecue sauce, which was lauded by reporters from Southern Living and relished by Adam Richman on Man v. Food. For a sweet finish, Bill and his chefs whip up housemade banana pudding each day from scratch.

After ordering barbecue platters from the back window, guests retreat into the lively dining room. The walls are decorated in the doodles, praise, and thesis papers of the hundreds of guests who've passed through the restaurant's doors along with framed awards and glowing news articles.

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