Southern Pride of Texas

BBQ Tips & Techniques

32 articles on smoker care, BBQ tips, industry news, and more.

Juicy sliced brisket on a wooden cutting board with a sharp kitchen knife.
July 08, 2026
Running 50 Briskets at Once Without Losing Your Mind (or Your Consistency)
Hard-won strategies for managing temperature across large brisket cooks. Real techniques for high-volume commercial o...
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Barbecue brisket being expertly sliced by a gloved hand on a wooden cutting board.
July 07, 2026
Brisket Math: What Commercial Operators Actually Need to Know About Trim, Injection, and Yield
Real yield calculations, trimming decisions, and injection strategies for operators cooking brisket at volume. No the...
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Man preparing traditional Argentine asado with grilled meat on open fire outdoors.
July 06, 2026
Pulled Pork Condiments: What Actually Works at Volume (And What Doesn't)
After 30 years slinging pulled pork at competitions and catering gigs, here's what condiments actually work when you'...
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A close-up of sliced ham with green and red bell peppers on a wooden surface against a black background.
July 04, 2026
The Stall Isn't Fighting You — But You Still Have to Manage It
How to manage the evaporative cooling plateau in large-format cooks without wrecking your timeline or your product.
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Juicy cuts of meat sizzling on a barbecue grill with hot coals underneath, outdoor cooking scene.
June 30, 2026
What 22 Years of Service Calls Taught Me About Competition Chicken
A retired Southern Pride technician breaks down why competition chicken demands precision most commercial smokers can...
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Chef uses protective gloves to prepare a beef wrap with fresh ingredients on a wooden surface.
June 29, 2026
Running 50 Briskets and Actually Sleeping That Night
Hard-earned lessons on temperature management when you're cooking competition-level BBQ at commercial scale. No theor...
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Deliciously smoked brisket being sliced with gloves on a wooden board.
June 28, 2026
Dry Heat vs. Moist Heat Smoking: Matching Your Environment to the Cut
When to run dry and when to add moisture in your cook chamber — cut by cut guidance from 30 years on the circuit.
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Close-up of glowing charcoal briquettes in a round outdoor grill, ready for barbecue cooking.
June 25, 2026
Running Multiple Proteins Without Wrecking Your Cook Times: A Sequencing Strategy That Actually Works
How to load brisket, ribs, chicken, and pork in the same smoker without compromising any of them. Real scheduling fro...
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Chef preparing and slicing meat on cutting board indoors with precision and focus.
June 18, 2026
World Cup Promos Are Everywhere Right Now — Here's What Actually Matters for Your Smoke Room
Restaurant chains are pushing World Cup specials hard. Earl breaks down what commercial operators can actually learn ...
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Chef prepares a traditional asado barbecue with sizzling meats over an open fire grill.
June 17, 2026
The Stall Isn't Fighting You — But You've Got to Stop Fighting It
How professional pitmasters work with the evaporative cooling plateau instead of panicking through it. Temp managemen...
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What Thirty Years of Smoke Taught Me About Wood Selection - Southern Pride of Texas | Smokers & Smoker Parts
June 14, 2026
What Thirty Years of Smoke Taught Me About Wood Selection
A veteran pitmaster's guide to oak, hickory, pecan, and fruitwoods for commercial operations. Real advice, not intern...
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Why Your Bark Looks Amateur (And the Commercial Fixes That Actually Work) - Southern Pride of Texas | Smokers & Smoker Parts
June 08, 2026
Why Your Bark Looks Amateur (And the Commercial Fixes That Actually Work)
Rub ratios, wrap timing, and airflow strategies that separate professional bark from backyard results. Built for volu...
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