Southern Pride of Texas
BBQ Tips & Techniques
193 articles on smoker care, BBQ tips, industry news, and more.
Michelle Bernstein's New Miami Spot Runs Southern Pride — Here's Why That Matters
Casa Cañita opens with a chef-driven restaurant backed by serious equipment. What this tells us about commercial kitc...
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Why Your Brisket Needs Different Air Than Your Ribs: Managing Moisture in Commercial Smoke Chambers
How dry and moist heat environments affect different cuts, and how to control humidity in your smoker for consistent ...
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The Stall Isn't Fighting You — It's Doing Exactly What Physics Demands
How commercial operators can work with the evaporative cooling plateau instead of panicking through it. Practical str...
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Restaurant Executive Shuffle in April: What Equipment Buyers Should Actually Pay Attention To
April's wave of restaurant CEO changes signals where smart operators should be watching—and where equipment investmen...
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Running 50 Briskets at Once Without Losing Your Mind or Your Margins
Hard-won lessons on holding consistent temps across high-volume cooks. No theory—just what actually works when you're...
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Dry Heat vs. Moist Heat Smoking: Why Your Chamber Environment Matters More Than Your Rub
How chamber humidity affects yield, bark formation, and cook times across different cuts — and how to control it with...
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Getting Real Bark on Commercial Volume: What Actually Works at Scale
Rub ratios, wrap timing, and surface management for pitmasters running high-volume cooks. No backyard shortcuts.
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Running 400 Pounds of Brisket to a Wedding 90 Minutes Away: What I've Learned About Large-Event Catering
Production planning and transport logistics for catering large events with smoked meats. Real numbers, real timelines...
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What the Big Chains Adding Smoked Items Tells Us About Where Commercial BBQ Is Headed
McDonald's, Wendy's, and KFC are chasing smoke flavor. Here's what that means for operators who actually know how to ...
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters for Commercial Volume
A working comparison of smoke woods for commercial operators—burn rates, cost per case, flavor profiles, and what I'v...
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That Pink Ring Isn't Magic — But Your Customers Don't Know That
What actually creates a smoke ring, why it matters for commercial operations, and how to produce it consistently acro...
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What 22 Years of Service Calls Taught Me About Smoking at Altitude
Altitude changes everything about cook times and temps. Here's how to adjust your Southern Pride for mountain operati...
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