Southern Pride of Texas
BBQ Tips & Techniques
71 articles on smoker care, BBQ tips, industry news, and more.
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...
Read Article →
What the Technomic Top 500 Actually Tells Us About Surviving in Commercial Foodservice
Chain restaurant struggles reveal hard lessons for independent BBQ operators. Here's what the Top 500 data means for ...
Read Article →
Chain Restaurants Had Another Rough Year — And BBQ Operators Should Pay Attention
The Technomic Top 500 shows chain struggles continue. Here's what independent BBQ operators can learn from their pain...
Read Article →
Learn Your Smoker on Pork Butts and Chicken, Not Brisket
Why brisket is the wrong protein to learn on, what to smoke instead, and how equipment choice affects your learning c...
Read Article →
Italian Marinated Chicken Breast: Why Most Operations Get It Wrong
Commercial tips for Italian marinated chicken breast that holds up under volume smoke conditions without drying out o...
Read Article →
Why Your Bark Isn't Where It Should Be (And What to Actually Do About It)
Commercial bark development isn't about recipes. It's about understanding moisture, heat timing, and when wrapping he...
Read Article →
What the 4/20 Fast Food Circus Tells Us About Commercial BBQ Operations
Fast food chains chase viral moments while serious operators build lasting revenue. Here's what actually works for hi...
Read Article →
Brisket Yield Math That Actually Affects Your P&L
How trimming decisions, injection protocols, and smoker consistency turn brisket from a margin killer into a predicta...
Read Article →
Bark Isn't Built by Accident: What Actually Works at Commercial Volume
Earl breaks down rub chemistry, wrap timing, and the temperature control that separates mediocre bark from competitio...
Read Article →
What Church's China Deal Means for Commercial BBQ Operations Watching the Same Market
A major QSR expansion into China raises real questions about equipment, consistency, and scale that every commercial ...
Read Article →
Church's Texas Chicken Is Headed to China — Here's What That Means for Commercial BBQ Operations
Church's massive China expansion signals where quick-service protein is headed. What operators running commercial smo...
Read Article →
The Smoke Ring Isn't Just Pretty — It's Proof You Know What You're Doing
Why that pink layer matters to your customers and how consistent temps make it happen every time.
Read Article →