All reviews are from people who have redeemed deals with this merchant.
Reviewed January 21, 2016
Reviewed January 17, 2016
Reviewed March 10, 2013
What You'll Get
Original barbecue pits were earth craters oozing with tangy, red sauce that cunning hunters used to lure mastodon sauciers to their untimely demise. Savor slow-cooked advances in barbecue technology with today's Groupon: For $6, you get $12 worth of barbecue at The Brick Pit. Voted America's Best Wet Ribs by Maxim magazine and featured as one of the Travel Channel's 101 Tastiest Places to Chowdown, The Brick Pit quells carnivorous cravings with award-winning hickory and pecan-smoked barbecue. The menu features barbecue chicken smoked for a minimum of six hours, barbecue ribs smoked for 12 hours, and pork, pulled by hand rather than Rube Goldberg pork-pulling machines, that's been smoked for up to 30 hours. Menu offerings are available for dine-in as well as carryout. The Brick Pit is closed Sundays and Mondays.
The Travel Channel featured The Brick Pit on 101 Tastiest Places to Chowdown. Maxim magazine declared The Brick Pit to have the "Best Wet Ribs" in 2008, and Patricia Schultz said it's one of the 1,000 Places to See in the USA and Canada Before You Die. The Mobile Register reviewed it and the The Boston Globe also profiled the restaurant. Yelpers give The Brick Pit an enthusiastic 4.5-star average.
- It's nothing fancy: ribs, pulled pork and chicken; cole slaw and spicy barbecued beans; and banana pudding. All the offerings are made fresh on the premises of the distinctive wood-frame restaurant and all are delicious. – The "Well-Fed Reporter," Mobile Register
- Cooked pork shoulders go from the smoke room to the kitchen, where big chunks are pulled from the bone by hand. Some are meltingly tender, others crispy with a deep, smoky crust. On top of the meat goes a generous ladle of [owner Bill] Armbrecht's sweet and spicy sauce. – Jonathan Levitt, Boston Globe
The Fine Print
Promotional value expires May 15, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Brick Pit
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.