Southern Pride of Texas
BBQ Tips & Techniques
18 articles on smoker care, BBQ tips, industry news, and more.
Running Four Proteins at Once Without Wrecking Any of Them
How to sequence brisket, ribs, pork, and chicken in a single cook window when you're feeding 300 people and can't aff...
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Short Ribs Aren't Brisket: Stop Treating Them Like They Are
Commercial short rib production demands different timing, temp management, and yield expectations. Here's what actual...
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Why Your Wood Selection Matters Less Than You Think (And More Than You Realize)
A service tech's honest take on matching smoke wood to proteins—what actually changes flavor and what's just pitmaste...
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Dry Heat vs. Moist Heat Smoking: Matching Your Environment to the Cut
When to run dry and when to add moisture in your cook chamber — cut by cut guidance from 30 years on the circuit.
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Dry Heat vs. Moist Heat Smoking: Why Your Cut Selection Should Drive Your Chamber Environment
How humidity levels in your smoke chamber affect yield, bark formation, and cook times across different cuts—and when...
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Rabbit Curry and Springtime Halibut: What These Menu Shifts Mean for Your Smoke Program
Seasonal proteins like rabbit and halibut are hitting menus. Here's how commercial pitmasters should approach smoking...
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Dry Heat vs. Moist Heat Smoke Environments — And Why the Cut Decides Everything
How moisture levels in your smoke chamber affect brisket, ribs, and poultry differently. Real operational guidance fr...
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Sequencing Multiple Proteins: What Actually Matters When You're Running a Full Load
How to schedule brisket, ribs, chicken, and pork on one cook — timing, rack placement, and the mistakes that cost you...
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Low and Slow vs Hot and Fast: What Actually Happens Inside Your Smoker
A 22-year service tech breaks down the science behind cooking methods and why your equipment choice matters more than...
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Low and Slow vs Hot and Fast: What Actually Happens in the Firebox and Why It Matters for Volume
Earl breaks down the real science behind low-and-slow vs hot-and-fast cooking methods and why commercial operators ne...
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Why Your Bark Isn't Where It Should Be (And What to Do About It)
Commercial bark development depends on rub chemistry, wrap timing, and airflow control. Here's what actually works at...
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The Stall Isn't Fighting You — It's Doing Exactly What Physics Says It Should
Why large proteins stall around 150–170°F, what's actually happening inside the meat, and how to work with it instead...
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