Stanley's Famous Pit Bar-B-Q

Stanley’s Famous Pit Bar-B-Q (Top 50)

Jun 1, 2017 By Daniel Vaughn

In 2009 Nick Pencis—a rock and roll drummer, two-time business-school dropout, and owner of Stanley’s—had an epiphany. He had driven all the way to Lockhart to eat at the legendary joint Smitty’s and, in his words, “to try to figure out the true meaning of barbecue.” Walking past Smitty’s floor…

BBQ Anatomy 101: Pork Ribs

Aug 30, 2013 By Daniel Vaughn

The Texas Trinity combo plate—beef, ribs, and sausage—is probably the most commonly served dish at Texas barbecue joints, and usually, the beef brisket gets all the glory. But we should shine a little more light on pork ribs, which are often a joint’s better tasting meat (it’s difficult to perfectly…

Pitmaster Interview: Nick Pencis of Stanley’s Famous Pit Barbecue

Jul 24, 2013 By Daniel Vaughn

Photo by Nicholas McWhirter Owner: 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…

Stanley’s Famous Pit Bar-B-Q

May 17, 2010 By Daniel Vaughn

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…

Stanley’s Famous Pit Bar-B-Q

Jul 1, 2009 By Daniel Vaughn

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…

Stanley’s Famous Pit Bar-B-Q

May 21, 2008 By Texas Monthly

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…