Southern Pride of Texas
BBQ Tips & Techniques
26 articles on smoker care, BBQ tips, industry news, and more.
Running 50 Briskets at Once Without Losing Your Mind (or Your Consistency)
Hard-won strategies for managing temperature across large brisket cooks. Real techniques for high-volume commercial o...
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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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How I Actually Make Pork Belly — The Version I Don't Post on Social Media
My real pork belly process for commercial volume, including the mistakes I made figuring it out and why I stopped cha...
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Running 50 Briskets and Keeping Your Sanity: What I've Learned About High-Volume Temperature Control
Hard-won lessons on managing temps across large cooks—rotation timing, recovery strategies, and why your equipment ma...
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Getting the Bark Right: Rub Chemistry, Wrap Timing, and What Actually Matters at Volume
Commercial bark development isn't backyard technique at scale. Rub ratios, wrap decisions, and timing strategies that...
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Running 400 Pounds of Brisket to a Wedding: What Nobody Tells You About Large Event Catering
Production math, hold times, and transport logistics for catering large events with smoked meats. Real numbers from r...
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SevenRooms Just Changed Reservations Again — Here's What It Means for Your Kitchen
SevenRooms launched a reservations aggregator. Ray breaks down what this means for BBQ operations running high-volume...
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What the 2026 Top 500 Restaurant Chains List Tells Us About Commercial Smoking Equipment
Earl breaks down what the latest Top 500 chain rankings mean for commercial BBQ operators and why equipment choices m...
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Sequencing Multiple Proteins on a Single Cook: Scheduling That Actually Works
How to sequence brisket, ribs, chicken, and pulled pork in one smoker load without sacrificing quality or sanity.
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The Brisket Math Nobody Wants to Talk About: Trimming, Injection, and Why Your Yield Numbers Are Probably Wrong
Real yield calculations for commercial brisket operations, plus why most operators are leaving money on the table wit...
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What Raising Cane's West Coast Expansion Actually Tells Us About High-Volume Kitchen Infrastructure
Raising Cane's LA flagship reveals hard lessons about equipment standardization and throughput that apply to any high...
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The Yield Math Nobody Teaches You: Brisket Trimming and Injection for Commercial Volume
Hard-won lessons on commercial brisket yield—trimming decisions, injection timing, and the math that actually affects...
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