Daniel Vaughn

"Pork had bits of black bark with plenty of flavor and smoky goodness. Baby back ribs were meatier, but had a good crust despite the heavily sweet glaze. A good amount of smoke could be detected in these tasty ribs. Brisket was also smoky, with a nice bark. The meat was moist and perfectly tender. This was some good beef."

Chris Wilkins

"The turkey was tender and seasoned perfectly. Finishing second for me was the pulled pork, with brisket and links tied for third. Great meat all around and kudos to pitmaster Nick Pencis!"

Tyler Foodie

"The high points are the brisket and the pulled pork, both are excellently cooked with just the right amount of smoke. The brisket is one of the best there is in Texas. Their sausage is fantastic."

Patti Light

"The pit master and cooks create magic in the forms of smoked meat and simple good food. This is Texas-style barbeque done to the master chef level."

Chris Wilson

"A sign at the walk-up counter encourages customers to be specific with what kind of brisket they would like. The meat itself is perfectly moist with noticeable smoke. The moist cuts are well rendered and the lean cuts feature a nice sliver of rendered fat for an extra injection of flavor. Ribs are rubbed, glazed and sticky, the meat is soft and offers a perfectly enjoyable texture. Stanley’s turkey is high quality. The cuts are thick and juicy. Stanley’s sets the standard for good times in East ... Read more