Southern Pride of Texas

Recipes & Cooking Guides

4 articles on smoker care, BBQ tips, industry news, and more.

Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry - Southern Pride of Texas | Smokers & Smoker Parts
June 07, 2026
Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry
Production-scale smoked chicken for restaurants. Yield math, hold times, wood selection, and the sequencing that keep...
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Barbecue brisket being expertly sliced by a gloved hand on a wooden cutting board.
June 03, 2026
What I Learned Running Competition Brisket Through an SP-700 for a 200-Top Catering Gig
Adapting competition brisket methods for commercial volume on the Southern Pride SP-700 — real numbers, timing, and t...
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Running a Competition Brisket Program on the SP-700: What I Actually Do Different - Southern Pride of Texas | Smokers & Smoker Parts
May 04, 2026
Running a Competition Brisket Program on the SP-700: What I Actually Do Different
How to adapt competition-level brisket technique for commercial production on a Southern Pride SP-700. Real temps, ti...
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Running 200 Pounds of Pulled Pork Without Losing Your Mind (Or Your Margins) - Southern Pride of Texas | Smokers & Smoker Parts
April 22, 2026
Running 200 Pounds of Pulled Pork Without Losing Your Mind (Or Your Margins)
Production-scale pulled pork for commercial kitchens: seasoning ratios, cook process, holding strategies, and the mat...
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