Facebook > Email > More Pinterest Print Twitter Play

Stanley’s Famous Pit Bar-B-Que

By Comments

BBQ Rating

4.5

  • Opened

    1959

  • Pitmaster

    Nick Pencis (since 2006) and Jonathan Shaw (since 2009)

  • Method

    Pecan; gas-fired smoker (ribs); indirect-heat pit (everything else)

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.

Related Content