Southern Pride of Texas
BBQ Tips & Techniques
18 articles on smoker care, BBQ tips, industry news, and more.
What 5,000 Feet Does to Your Cook Times (And How to Stop Fighting Your Smoker)
Altitude changes everything about commercial smoking. Here's how mountain operators adjust temps, times, and expectat...
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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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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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What I've Learned Running Overnight Cooks on a Commercial Rotisserie — And What Nearly Went Wrong
Practical strategies for managing 12-hour overnight cooks on commercial rotisserie smokers, from temp monitoring to r...
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The Stall Isn't Fighting You — Here's How to Actually Work With It
Understanding evaporative cooling in commercial smokers and why fighting the stall often costs you more than riding i...
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The Stall Isn't Fighting You — It's Doing Exactly What Physics Demands
How commercial operators can work with the evaporative cooling plateau instead of panicking through it. Practical str...
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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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Running the Overnight: What Actually Matters During a 12-Hour Rotisserie Cook
Practical guidance for managing overnight cooks in commercial rotisserie smokers — from load planning to the 3 AM tem...
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Running an Overnight Cook Without Babysitting It: What Actually Works on a 12-Hour Rotisserie Session
Earl breaks down how to set up and manage a 12-hour overnight cook on a commercial rotisserie smoker—wood, temps, tim...
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Running 50 Briskets Without Losing Your Mind (Or Your Bark)
How to maintain consistent temps across large loads — airflow, rotation timing, and the mistakes that cost you meat q...
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Running Overnight: What Actually Matters During a 12-Hour Unattended Cook
Practical guidance for commercial operators running rotisserie smokers through overnight cooks — from prep to recover...
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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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