Old Brick Pit BBQ

$ • Barbeque, American

Hours:
4805 Peachtree Rd, Atlanta
(770) 986-7727

About Old Brick Pit BBQ

Old Brick Pit BBQ is a true American bbq restaurant that serves delicious meat and great bbq sauce. The restaurant has a warm bbq family feel. The brisket plate is a popular choice, and the brisket is cooked for 22 hrs. The pork ribs dinner with Mac n Cheese, Cole slaw, and Brunswick Stew are also favorites. The staff is friendly, and the restaurant has a huge stand alone building with plenty of parking. The collard greens are amazing, and the Mac and cheese is a star of the show. The vinegar BBQ sauce and sweet BBQ sauce are also popular. The brisket is tender and flavorful, and the cole slaw has a touch of sweetness. The restaurant offers a small pot of sauce, but the brisket is already juicy and full of flavor. Overall, Old Brick Pit BBQ is a great place to get delicious bbq food, with a variety of options to choose from, including the combo #3 with ribs and brisket. The chicken and sides like potato salad are also available. The restaurant is a great spot for dinner, with a welcoming atmosphere and plenty of food to enjoy.

Customers' Favorites

Old Brick Pit BBQ Reviews

4.2
300 ratings
Restaurantji Rating
5
68%
4
10%
3
6%
2
6%
1
10%
Food
4.2
Atmosphere
4.3
Service
4.4

Share your opinion about Old Brick Pit BBQ

Restaurantji Rating

We love to eat here! I enjoy the vibe, the food and the prices! I have to eat here at least once a week but I shoot for twice.

Best Ribs, BBQ, Brunswick stew, and Banana pudding I have EVER eaten!!! Saying a lot from a North Carolinian! Please don’t change a thing!!!! If you are wondering if you should eat here, DO IT. Best in Atlanta!

Food good, reasonable price.

Read All Reviews(300)

Menu

Add a Menu
Old Brick Pit BBQ Menu
Old Brick Pit BBQ Menu

Photos

Add a Photo
Old Brick Pit BBQ
Old Brick Pit BBQ
View All Photos

Hours

Monday 11AM - 8PM
Tuesday 11AM - 8PM
Wednesday 11AM - 8PM
Thursday 11AM - 8PM
Friday 11AM - 8PM
Saturday 11AM - 8PM
Sunday Closed
Updated on: