The Brick Pit BBQ Mobile Al

Anyone else love it as much as I do? They smoke their pulled pork for 25hrs. Thought that might make it harsh but man is it good.Know of any other Q place that smokes pork that long?

[AmyWatts]

Went while on vacation based on the many chowhound fans. Here's a picture of my companion's lunch portion.
http://www.flickr.com/photos/amywatts...

We had the spicy sauce and I really liked my sandwich.

They have been comp cooks,but I have no idea why they would smoke that long,unless just for holding purposes.

They are usually worth the stop,though.

Tom

Never been to The Brick Pit, but long, slow cooking is certainly the way to the best BBQ. The true "experts" in the field say it should be cooked at a temperature not exceeding 225 degrees F until the internal temperature of the meat at the thickest point reaches 190 degrees F. On my smoker at home, that is about 20-22 hours for a 7 pound pork butt.

While every pork butt and every smoker lends it's own excentricities to the smoking process, I have found it takes one and a half to two hours per pound max to cook a pork butt to 195* with an average 225* cooking temp. I am trying to say that you are wrong but that is what my experience has been.

I agree that low and slow is the way to smoke meats properly. But I wonder if they are possibly smoking whole shoulders instead of just butts. This would definitely the cook time.

Just a few thoughts.

John

I'm with Ribdog in guessing that they are shoulders.

We've stopped several times in passing,but never asked.

Tom

Link: http://www.brickpit.com/

There Q is very good, but their portions are too small.

Every time I've been there the plates were full up. The rib dinners are awesome and more than I can eat. I've eaten at Dreamland,Corkys,and Rendevous but Brick Pit is the best I've ever had by far. On the wall theres a copy of the Atlanta Journal picking them as one of the 5 best BBQ joints in the South. It's good to live in Mobile!