Stanley’s Famous Pit Barbecue

525 S. Beckham Ave.
Tyler, TX 75702

Phone: 903-593-0311
Hours: Breakfast Mon-€“Fri 7-€“10; lunch and dinner Mon-€“Sat 11-€“9
Website: www.stanleyspitbbq.com
Twitter: @stanleysfamous

Opened 1959
Pitmaster Nick Pencis (since 2006) and Jonathan Shaw (since 2009)
Method Pecan; gas-fired smoker (ribs); indirect-heat pit (everything else)
Pro Tip Try a "breakfast bowl." Then go back to bed.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Stanley's - Tyler Ribs - beautiful, perfectly pink. Soft, almost oddly mushy, but with a tasty sweetness that I enjoyed. Brisket - well cooked, tender, but a bit dry and not much smoke flavor at all. The bark was thin, as was the smoke ring. Overall good, but nothing to really make it stand out. Gets a 'meh' B from me.
Scott Jarvis @ Stanley’s Famous Pit Bar-B-Q, 2014-09-18 18:14:00
Great food all around.
ttraiders03 @ Stanley’s Famous Pit Bar-B-Q, 2014-07-25 19:56:02
Great ribs and brisket. Good sides a well
ttraiders03 @ Stanley’s Famous Pit Bar-B-Q, 2014-07-25 19:52:55
Great ribs, falls off the bone with every bite and none too salty! The brisket was juicy and smoked to my wife's desired taste.
David Walters @ Stanley’s Famous Pit Bar-B-Q, 2014-07-12 15:50:53
Favorites: 1. Brisket - good bark, subtle flavor from the rub and very moist 2. Baby back ribs - good flavor & moist. Corey cleaned them to the bone from end to end. 3. Mother Clucker - smoked chicken, frie egg, cheese, BBQ mayo, bacon, guacamole on jalapeno cheese bread. Spicy! Not favorites: 1. Sausage - very plain
Jeff Overton @ Stanley’s Famous Pit Bar-B-Q, 2014-06-07 16:56:43
Didn't like much here. The fatty brisket was tender and moist but seriously over salted. I didn't like the ribs at all. Oddly seasoned and tough. Sticky sauce all over them although we requested no sauce. Probably wouldn't go back.
Marcy Newman @ Stanley’s Famous Pit Bar-B-Q, 2014-05-13 14:47:06
I ordered the fatty brisket, and it was excellent. The rub can be clearly tasted in the bark. If you don't like the smokiness inside, eat on the covered patio.
@ Stanley’s Famous Pit Bar-B-Q, 2014-01-25 14:28:56
Best around
gaustin @ Stanley’s Famous Pit Bar-B-Q, 2014-01-09 14:09:52
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Reviews

May 16, 2013

Owner Nick Pencis isn’t going to take it anymore. For years he felt compelled by regional tastes to serve lightly seasoned briskets without a speck of fat on them. But when he renovated his restaurant in 2012 (adding a new bar and patio along with an impressive pit room), a few of the menu items got a makeover as well. The brisket now receives a more aggressive dusting of salt and coarse black pepper, and…

May 17, 2010

On a trip down to Nacogdoches, the family stopped for ‘cue in Tyler at Stanley’s. I’d visited once before with a friend and found many faults with Stanley’s although it seemed to have potential. After meeting owner Nick Pencis at the Gettin’ Sauced event in Austin, he urged me to return and try some of the recipes he had tweaked, most importantly the brisket. It has improved but there are still some issues. Again, I…

July 1, 2009

The four meat sampler plate should become a staple of every self-respecting BBQ joint. The idea of piling a plate with multiple proteins, and diggin’ in without the distractions of cole slaw, pinto beans or anything else to slow down the ingestion pleases me. The folks over at Stanley’s seem to agree with me. A friend from LA wanted a taste of some good Texas ‘cue so we headed out to East Texas in search…

May 21, 2008

The Brother-in-Law, a sandwiched smorgasbord of chopped beef, butterflied hot links, and cheese, has a powerful (and well-deserved) reputation in East Texas, but order the old-fashioned hand-pulled-pork sandwich, filled with juicy shreds of perfectly smoked pork shoulder. Nick Pencis, the owner and pitmaster, follows a fifty-year-old smoking method—meats housed for sixteen hours in the pecan-fueled pit—to turn out some of the best barbecue in this neck of the Piney Woods.