Southern Pride of Texas
BBQ Tips & Techniques
29 articles on smoker care, BBQ tips, industry news, and more.
The Stall Isn't Fighting You — It's Just Physics Doing Its Job
How professional pitmasters manage the evaporative plateau without panic, shortcuts, or wrecking their cook schedule.
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The Stall Isn't Fighting You — You're Just Not Reading It Right
How professional pitmasters manage the evaporative cooling plateau without wrecking bark, wasting fuel, or losing the...
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What I've Learned Running Overnight Cooks on a Commercial Rotisserie — And What Nearly Went Wrong
Practical strategies for managing 12-hour overnight cooks on commercial rotisserie smokers, from temp monitoring to r...
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The Stall Isn't Fighting You — Here's How to Actually Work With It
Understanding evaporative cooling in commercial smokers and why fighting the stall often costs you more than riding i...
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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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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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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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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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Running Overnight: What Actually Matters During a 12-Hour Unattended Cook
Practical guidance for commercial operators running rotisserie smokers through overnight cooks — from prep to recover...
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The Stall Isn't Fighting You — It's Doing Exactly What Physics Says It Should
Why large proteins stall around 150–170°F, what's actually happening inside the meat, and how to work with it instead...
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Your Smoker Doesn't Know It's at 7,000 Feet — But Your Cook Times Do
Altitude changes everything from boiling points to combustion. Here's how mountain operators adjust smoking temps, ti...
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