Southern Pride of Texas
BBQ Tips & Techniques
71 articles on smoker care, BBQ tips, industry news, and more.
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.
Read Article →
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 ...
Read Article →
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.
Read Article →
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 ...
Read Article →
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, ...
Read Article →
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...
Read Article →
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...
Read Article →
What Restaurant Consultants Actually Learn Behind the Line
How operational experience shapes equipment advice—and why consultants who've never run a P&L often miss what mat...
Read Article →
Running an Overnight Cook Without Babysitting Your Smoker
Practical guidance for managing 12-hour overnight cooks on commercial rotisserie smokers. Wood staging, temp holds, a...
Read Article →
The 4am Brisket and Why the Quiet Hours Matter More Than You Think
What those pre-dawn hours with your smoker actually teach you about commercial BBQ — and why sunrise cooks never get ...
Read Article →
Dry Heat vs. Moist Heat: Why Your Chamber Environment Matters More Than Your Wood Choice
How to manipulate humidity in your smoker for different cuts — and when each approach actually makes sense for commer...
Read Article →
Dry Heat vs. Moist Heat Smoking: Why Your Cut Selection Should Drive Your Cook Environment
Understanding when to run a dry cabinet versus a moist environment can shift your yield by 3–5%. Here's how to match ...
Read Article →