Southern Pride of Texas
BBQ Tips & Techniques
136 articles on smoker care, BBQ tips, industry news, and more.
The Commercial Pitmaster's Bark: Why Your Rub Timing Is Probably Wrong
Practical bark development techniques for high-volume operations: rub application, wrap timing, and the math that act...
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That Lone Mountain Brisket Bark Got Me Rethinking My Own Rub Ratios
A competition pitmaster breaks down what makes exceptional bark and why your rub development might be missing the hea...
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Running Overnight Cooks Without Running Yourself Ragged
Practical overnight cook management for commercial rotisserie smokers—fuel staging, temp monitoring, and the mistakes...
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What Fast-Casual Chains Actually Get Right About Loyalty — And What Commercial BBQ Operators Can Steal
Breaking down the 5 factors driving fast-casual loyalty and how commercial pitmasters can apply the same principles t...
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What Church's China Expansion Actually Means for Your Equipment Math
Church's Texas Chicken just signed a 1,000-unit China deal. Here's what commercial operators can learn from their equ...
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The Stall Isn't Fighting You — You Just Don't Understand It Yet
Why the evaporative cooling plateau happens, when to push through it, and why most pitmasters overthink their response.
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Tri-Tip at 200°F Without Searing: Why Low and Slow Works on This Cut
A service tech's take on smoking tri-tip low and slow at 200°F, skipping the sear, and why the marinade matters more ...
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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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Sequencing Multiple Proteins: The Math Behind a Full Smoker
How to schedule brisket, ribs, and chicken in one cook without sacrificing quality or sanity. Real timing strategies ...
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What 30 Years of Catering Taught Me About Moving 400 Pounds of Brisket
Production planning and transport logistics for large-event catering with smoked meats. Real numbers, real problems, ...
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AI Agents Are Coming for Your Restaurant — Here's What That Actually Means for Smoker Operations
The restaurant industry is buzzing about AI agents. Here's what a 22-year equipment tech thinks commercial BBQ operat...
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What the Firebirds CFO Hire Tells Us About Where Casual Dining Is Actually Headed
Jeff Uttz's move to Firebirds signals a shift in how multi-unit restaurants think about scaling. Here's what operator...
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