The true star of Brick's Smoked Meats is the fire-engine red J&R Oyler Pit smoker that stands almost two stories tall. Stuffed with burning wood, it can smoke up to 1,800 pounds of beef at once, and is trusted to produce exceptional brisket. Other proteins include pulled pork, house-recipe sausages, lightly smoked turkey and grilled chicken—meaty options buttressed by sandwiches, tacos and even salads. The restaurant pays homage to the food of central Texas, referencing the smoked meat traditions of Central European immigrants, as well as the influence of Mexican cooking.