Southern Pride of Texas
BBQ Tips & Techniques
18 articles on smoker care, BBQ tips, industry news, and more.
Learn Your Smoker on Pork Butts and Chicken, Not Brisket
Why brisket is the wrong protein to learn on, what to smoke instead, and how equipment choice affects your learning c...
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Why Your Bark Isn't Where It Should Be (And What to Actually Do About It)
Commercial bark development isn't about recipes. It's about understanding moisture, heat timing, and when wrapping he...
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The Commercial Pitmaster's Bark: Why Your Rub Timing Is Probably Wrong
Practical bark development techniques for high-volume operations: rub application, wrap timing, and the math that act...
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Sequencing Multiple Proteins: The Math Behind a Full Smoker
How to schedule brisket, ribs, and chicken in one cook without sacrificing quality or sanity. Real timing strategies ...
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Dry Heat vs. Moist Heat Smoking: Why Your Cut Selection Should Drive Your Cook Environment
Understanding when to run a dry cabinet versus a moist environment can shift your yield by 3–5%. Here's how to match ...
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Dry Heat vs. Moist Heat Smoking: Why the Cut Dictates the Chamber
Understanding when to run a dry chamber versus adding moisture changes everything about how your briskets, ribs, and ...
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