Southern Pride of Texas
BBQ Tips & Techniques
71 articles on smoker care, BBQ tips, industry news, and more.
What 30 Years of Catering Taught Me About Moving 400 Pounds of Brisket Without Losing My Mind
Production planning and transport logistics for large-scale smoked meat catering, from cook schedules to holding temp...
Read Article →
Building Bark That Survives the Hold Box: Rubs, Wrapping, and When to Leave It Alone
Commercial bark development isn't about Instagram photos. It's about texture that holds up through service. Here's ho...
Read Article →
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...
Read Article →
Wood Selection for Protein: What Actually Matters and What Doesn't
Matching smoke wood to protein isn't mystical — it's chemistry. Here's what 18 years of commercial BBQ taught me abou...
Read Article →
What Starbucks and Panera Chasing Trends Tells Us About Staying in Our Lane
National chains keep reinventing their menus while BBQ operators who stick to fundamentals keep winning. Here's why c...
Read Article →
Dry Heat vs. Moist Heat in the Cook Chamber: Why Your Cut Selection Should Drive That Decision
Understanding when to run dry and when to add moisture in your smoker isn't guesswork—it's physics. Here's what 22 ye...
Read Article →
The Real Math Behind Smoked Meat Pricing That Actually Protects Your Margins
How to price smoked meats for profit using real yield data, labor costs, and pricing psychology that works in today's...
Read Article →
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...
Read Article →
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...
Read Article →
Running Overnight Cooks Without Running Yourself Ragged
Practical overnight cook management for commercial rotisserie smokers—fuel staging, temp monitoring, and the mistakes...
Read Article →
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...
Read Article →
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...
Read Article →