Southern Pride of Texas
Recipes & Cooking Guides
3 articles on smoker care, BBQ tips, industry news, and more.
What 847 Pounds of Leftover Brisket Taught Me About Production Planning
Real lessons from a catering disaster: how high-volume BBQ operations can prevent overproduction and recover when the...
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Brisket Flat vs. Whole Packer: The Yield Math Nobody Talks About
A cost-per-portion breakdown comparing brisket flats to whole packers for restaurant service, with real holding times...
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Drip Pans Under Brisket: What Actually Happens to Your Bark, Your Yield, and Your Bottom Line
Ray breaks down the real mechanics of hanging drip pans under brisket in commercial smokers—and why the practice rare...
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