Stanley’s Famous Pit Barbecue

Stanley’s Famous Pit Barbecue

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…

Stanley’s Famous Pit Barbecue

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…

Stanley’s Famous Pit Bar-B-Que

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.