Southern Pride of Texas
BBQ Tips & Techniques
23 articles on smoker care, BBQ tips, industry news, and more.
Running 50 Briskets and Keeping Your Sanity: What I've Learned About High-Volume Temperature Control
Hard-won lessons on managing temps across large cooks—rotation timing, recovery strategies, and why your equipment ma...
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Getting the Bark Right: Rub Chemistry, Wrap Timing, and What Actually Matters at Volume
Commercial bark development isn't backyard technique at scale. Rub ratios, wrap decisions, and timing strategies that...
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Running 400 Pounds of Brisket to a Wedding: What Nobody Tells You About Large Event Catering
Production math, hold times, and transport logistics for catering large events with smoked meats. Real numbers from r...
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SevenRooms Just Changed Reservations Again — Here's What It Means for Your Kitchen
SevenRooms launched a reservations aggregator. Ray breaks down what this means for BBQ operations running high-volume...
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What the 2026 Top 500 Restaurant Chains List Tells Us About Commercial Smoking Equipment
Earl breaks down what the latest Top 500 chain rankings mean for commercial BBQ operators and why equipment choices m...
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Sequencing Multiple Proteins on a Single Cook: Scheduling That Actually Works
How to sequence brisket, ribs, chicken, and pulled pork in one smoker load without sacrificing quality or sanity.
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The Brisket Math Nobody Wants to Talk About: Trimming, Injection, and Why Your Yield Numbers Are Probably Wrong
Real yield calculations for commercial brisket operations, plus why most operators are leaving money on the table wit...
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What Raising Cane's West Coast Expansion Actually Tells Us About High-Volume Kitchen Infrastructure
Raising Cane's LA flagship reveals hard lessons about equipment standardization and throughput that apply to any high...
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The Yield Math Nobody Teaches You: Brisket Trimming and Injection for Commercial Volume
Hard-won lessons on commercial brisket yield—trimming decisions, injection timing, and the math that actually affects...
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Building Bark That Survives the Hold Box: Rubs, Wrap Timing, and the Math That Actually Matters
Commercial bark development requires different timing and techniques than backyard cooking. Here's what works at volu...
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The Yield Math Nobody Taught You: Commercial Brisket Trimming and Injection That Actually Pencils Out
Hard numbers on brisket yield, trimming approaches, and injection strategies for commercial operations running real v...
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The Bark Isn't Magic — It's Management
Commercial bark development comes down to rub chemistry, wrap timing, and humidity control. Here's how to get it righ...
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