Southern Pride of Texas
BBQ Tips & Techniques
136 articles on smoker care, BBQ tips, industry news, and more.
Brisket Yield Math: What Your Trim Strategy Is Actually Costing You
Commercial brisket trimming and injection techniques that affect your margins. Real yield calculations from restauran...
Read Article →
Running Three Proteins at Once Without Wrecking Any of Them
Sequencing brisket, ribs, and chicken in a single cook window. Real timing strategies from 30 years of competition an...
Read Article →
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...
Read Article →
Running 15-Pound Butts on a Commercial Timeline Without Wrecking Your Service Window
How to plan cook times, manage stalls, and hold large pork butts so they're ready when you need them—not three hours ...
Read Article →
What Restaurant Chain 4/20 Promotions Tell Us About Menu Engineering (And What They're Getting Wrong)
Chain restaurant 4/20 deals reveal margin mistakes smart operators avoid. Here's the math behind promotional pricing ...
Read Article →
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 →