Southern Pride of Texas
BBQ Tips & Techniques
18 articles on smoker care, BBQ tips, industry news, and more.
Running Overnight Cooks Without Losing Sleep (or Yield)
Practical protocols for managing 12-hour overnight cooks in commercial rotisserie smokers — from temp staging to reco...
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Running 400 Pounds of Brisket to a Wedding Reception Without Losing Your Mind
Production planning and transport logistics for large-scale catering with smoked meats. Real math, real problems, rea...
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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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Running 50 Briskets Without Losing Your Mind (Or Your Bark)
How to maintain consistent temps across large loads — airflow, rotation timing, and the mistakes that cost you meat q...
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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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Running 50 Briskets at Once Without Losing Your Mind (or Your Bark)
Practical temperature management strategies for high-volume brisket operations, from zone mapping to recovery protocols.
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