Southern Pride of Texas
BBQ Tips & Techniques
29 articles on smoker care, BBQ tips, industry news, and more.
The Stall Isn't Fighting You — But You Still Have to Manage It
How to manage the evaporative cooling plateau in large-format cooks without wrecking your timeline or your product.
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What 22 Years of Service Calls Taught Me About Competition Chicken
A retired Southern Pride technician breaks down why competition chicken demands precision most commercial smokers can...
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Running 50 Briskets and Actually Sleeping That Night
Hard-earned lessons on temperature management when you're cooking competition-level BBQ at commercial scale. No theor...
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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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Running Multiple Proteins Without Wrecking Your Cook Times: A Sequencing Strategy That Actually Works
How to load brisket, ribs, chicken, and pork in the same smoker without compromising any of them. Real scheduling fro...
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World Cup Promos Are Everywhere Right Now — Here's What Actually Matters for Your Smoke Room
Restaurant chains are pushing World Cup specials hard. Earl breaks down what commercial operators can actually learn ...
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The Stall Isn't Fighting You — But You've Got to Stop Fighting It
How professional pitmasters work with the evaporative cooling plateau instead of panicking through it. Temp managemen...
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What Thirty Years of Smoke Taught Me About Wood Selection
A veteran pitmaster's guide to oak, hickory, pecan, and fruitwoods for commercial operations. Real advice, not intern...
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Why Your Bark Looks Amateur (And the Commercial Fixes That Actually Work)
Rub ratios, wrap timing, and airflow strategies that separate professional bark from backyard results. Built for volu...
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Wood Selection Isn't a Guessing Game — Here's How I Match Species to Protein After 30 Years of Competition
Expert guidance on pairing wood species to proteins for commercial BBQ operations. Real-world experience, not textboo...
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Running 50 Briskets Without Losing Your Mind (or Your Temp Curve)
How to maintain consistent temperature across high-volume cooks when every rack matters and recovery time is everything.
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Running a 12-Hour Overnight Cook Without Losing Sleep (Or Your Product)
Practical guidance for managing overnight cooks on commercial rotisserie smokers — from temp staging to wood load tim...
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