We ate at Stanley's on Tuesday night. The brisket was damned great, and it already had noticeably improved a couple of years back. I've tried to be pretty objective since it's my local, but damn it was elevated. And this is the second time recently I've noticed it.
So what changed? Apparently, they've hired Jordan Jackson to consult, and he's been doing so for the better part of the last year. Since then, they've added another 1,000 gallon pit (apparently, they were doing briskets on a rotisserie in recent years, and while it was good, they're now on the new offset). The difference is very notable. He also has them cooking chicken halves over mesquite on a newly-purchased, direct-fired wood smoker (looks like the one from Leroy & Lewis). I may try one next time. They look good. They've been sold out of ribs the last two times I've been (both times for dinner), but whatever was off about them in the past has been corrected, and they are very tasty again.
I don't know if they're doing all of this because they want to push into the top ten or just to make better BBQ or what. But the food there is elevated right now. With Texas Monthly's recent tendency to give nods to places that do more than just the trinity well (Mother Clucker hollah!), I can understand their wanting to give it a shot, albeit a long one.