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Stanley's Famous Pit Bar-B-Q

903-593-0311  •  $$
ADDRESS: 525 S Beckham Ave, Tyler, TX 75702

CUISINE: Barbecue, Breakfast, Ribs, Sandwiches, Tacos

FEATURES: BYOB, Entertainment, Handicap Access, Kid Friendly, Smoke Free

DETAILS

Texas Monthly named Stanley's Famous Pit Bar-B-Q, known for its double-rubbed baby back ribs and barbecue sandwiches and tacos, as one of the Top 50 Barbecue Joints in Texas.

No alcohol available. BYOB. Serving breakfast Mon-Fri, lunch Mon-Sat. Closed Sun.

From the restaurant's website:

"Stanley himself has been off the scene for more than a decade, but a new owner and pitmaster, who took over the nearly 60-year-old joint in 2000, has revived the quality of its barbecue - all the usual suspects plus ham and turkey - and spruced up the atmosphere: It's now a cross between a fifties diner and a rustic hunting lodge."

 

"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."

- Texas Monthly, June 2008

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DESCRIPTION

Texas Monthly named Stanley's Famous Pit Bar-B-Q, known for its double-rubbed baby back ribs and barbecue sandwiches and tacos, as one of the Top 50 Barbecue Joints in Texas.



 

From the restaurant's website:

"Stanley himself has been off the scene for more than a decade, but a new owner and pitmaster, who took over the nearly 60-year-old joint in 2000, has revived the quality of its barbecue - all the usual suspects plus ham and turkey - and spruced up the atmosphere: It's now a cross between a fifties diner and a rustic hunting lodge."

 

"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."

- Texas Monthly, June 2008

ADDITIONAL DETAILS
No alcohol available. BYOB. Serving breakfast Mon-Fri, lunch Mon-Sat. Closed Sun.

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