Southern Pride of Texas
BBQ Tips & Techniques
7 articles on smoker care, BBQ tips, industry news, and more.
Why I Stopped Arguing About Low and Slow vs Hot and Fast Years Ago
The real science behind BBQ temperature methods and why commercial operators need to understand both to run profitabl...
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Running Brisket, Ribs, and Chicken at the Same Time Without Wrecking Any of Them
How to sequence multiple proteins in a commercial rotisserie smoker — timing, rack placement, and the temp management...
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Running 50 Briskets at Once Without Losing Your Mind or Your Margins
Hard-won lessons on holding consistent temps across high-volume cooks. No theory—just what actually works when you're...
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What Your Smoked Meat Actually Costs (And Why Most Operators Get It Wrong)
How to accurately cost smoked meats for commercial operations, including yield tracking, labor allocation, and equipm...
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Running Three Proteins at Once Without Wrecking Any of Them
Sequencing brisket, ribs, and chicken in a single cook window. Real timing strategies from 30 years of competition an...
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Running 15-Pound Butts on a Commercial Timeline Without Wrecking Your Service Window
How to plan cook times, manage stalls, and hold large pork butts so they're ready when you need them—not three hours ...
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Italian Marinated Chicken Breast: Why Most Operations Get It Wrong
Commercial tips for Italian marinated chicken breast that holds up under volume smoke conditions without drying out o...
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