Southern Pride of Texas
BBQ Tips & Techniques
9 articles on smoker care, BBQ tips, industry news, and more.
The Bark Isn't Magic — It's Management
Commercial bark development comes down to rub chemistry, wrap timing, and humidity control. Here's how to get it righ...
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The Stall Isn't Fighting You — It's Just Physics Doing Its Job
How professional pitmasters manage the evaporative plateau without panic, shortcuts, or wrecking their cook schedule.
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Wood Selection for Commercial Smoke: What Actually Works and What's Just Tradition
Matching wood species to proteins based on 22 years of service calls and watching pitmasters chase smoke profiles.
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The Stall Isn't Fighting You — You're Just Not Reading It Right
How professional pitmasters manage the evaporative cooling plateau without wrecking bark, wasting fuel, or losing the...
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters When You're Burning Through 200 Pounds a Week
A real breakdown of commercial wood selection from 30 years on the circuit. Which woods work for volume, which ones c...
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters in Commercial Volume
A 30-year pitmaster's guide to wood selection for commercial BBQ operations—burn rates, sourcing, and what works at v...
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Wood Selection for Protein: What Actually Matters and What Doesn't
Matching smoke wood to protein isn't mystical — it's chemistry. Here's what 18 years of commercial BBQ taught me abou...
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Running 50 Briskets at Once Without Losing Your Mind (or Your Bark)
Practical temperature management strategies for high-volume brisket operations, from zone mapping to recovery protocols.
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters at Commercial Volume
A practical breakdown of wood selection for high-volume BBQ operations - burn rates, flavor profiles, and sourcing re...
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