Photo by Nicholas McWhirterOwner: Stanley’s Famous Pit Barbecue since 2006 Age: 36 Smoker: Gas-fired rotisserie for ribs, offset wood-fired smoker for everything else. Wood: Pecan Nick Pencis was once the pitmaster at Stanley’s Famous Pit Barbecue in Tyler. He tried his best, but knew he had a real pitmaster
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
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
