Southern Pride of Texas
BBQ Tips & Techniques
62 articles on smoker care, BBQ tips, industry news, and more.
Running the Overnight: What Actually Matters During a 12-Hour Rotisserie Cook
Practical guidance for managing overnight cooks in commercial rotisserie smokers — from load planning to the 3 AM tem...
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Running an Overnight Cook Without Babysitting It: What Actually Works on a 12-Hour Rotisserie Session
Earl breaks down how to set up and manage a 12-hour overnight cook on a commercial rotisserie smoker—wood, temps, tim...
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What McDonald's 900-Unit Expansion Means for Independent Operators Running Real Smokers
McDonald's massive 2025 growth signals chain restaurant strategy shifts. Here's what independent BBQ operators should...
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What Fast Food Menu Moves Mean for Commercial BBQ Operations
Ray breaks down what Wendy's, Chipotle, and IHOP's latest menu pushes reveal about where commercial foodservice is he...
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What the Top 500 Chain Numbers Tell You About Running Real Smoke
Big chain restaurants are hurting. Here's what independent pitmasters and regional BBQ operators can learn from their...
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters in Commercial Volume
A 30-year pitmaster's guide to wood selection for commercial BBQ operations—burn rates, sourcing, and what works at v...
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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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What the 4/20 Fast Food Circus Tells Us About Commercial BBQ Operations
Fast food chains chase viral moments while serious operators build lasting revenue. Here's what actually works for hi...
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Brisket Yield Math That Actually Affects Your P&L
How trimming decisions, injection protocols, and smoker consistency turn brisket from a margin killer into a predicta...
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What Church's China Deal Means for Commercial BBQ Operations Watching the Same Market
A major QSR expansion into China raises real questions about equipment, consistency, and scale that every commercial ...
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Church's Texas Chicken Is Headed to China — Here's What That Means for Commercial BBQ Operations
Church's massive China expansion signals where quick-service protein is headed. What operators running commercial smo...
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The Smoke Ring Isn't Just Pretty — It's Proof You Know What You're Doing
Why that pink layer matters to your customers and how consistent temps make it happen every time.
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