Southern Pride of Texas
Recipes & Cooking Guides
13 articles on smoker care, BBQ tips, industry news, and more.
Mossy Salt on BBQ Chicken: What Commercial Operators Actually Need to Know
Earl breaks down mossy salt rubs for high-volume chicken production — what works, what doesn't, and why your hold tim...
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Supermarket Short Ribs on Pellet Smokers: What Commercial Operators Actually Need to Know
Commercial-scale short rib production using supermarket cuts and pellet equipment. Real yield math, holding protocols...
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Brisket Flat vs. Whole Packer: The Math That Actually Matters for Restaurant Volume
Ray breaks down yield percentages, hold times, and per-pound costs to help you decide which brisket cut fits your com...
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Flats vs. Whole Packers: The Math That Actually Matters for Your Menu
Breaking down yield, labor, food cost, and holding logistics when choosing between brisket flats and whole packers fo...
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Flats vs. Whole Packers: The Math That Actually Decides This for Commercial Kitchens
Breaking down yield, labor, food cost, and holding performance to help you pick the right brisket format for your vol...
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Your Customers Are Drinking Less — And That's Actually an Opportunity
Alcohol sales are down across the industry. Smart operators are using food programs and smoked meats to fill the gap.
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What I Learned Running Competition Brisket Through an SP-700 for a 200-Person Event
A retired service tech breaks down how to adapt competition brisket methods for the SP-700's rotisserie system withou...
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What I Actually Learned Running Competition Brisket Through an SP-700 for High-Volume Service
A competition-tested brisket method scaled for the SP-700, with real production numbers and the adjustments commercia...
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Running Competition Brisket Through an SP-700: What Actually Translates and What Doesn't
Adapting comp-style brisket methods for commercial volume on the Southern Pride SP-700 — what works, what changes, an...
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Running 200 Pounds of Pulled Pork Without Losing Your Mind (Or Your Margins)
Production-scale pulled pork for commercial kitchens: seasoning ratios, cook process, holding strategies, and the mat...
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Running a Beef Short Rib Program That Actually Makes Money
How to source, cook, and cost out beef short ribs for upscale BBQ service without killing your food cost or your crew.
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Taking a Competition Brisket Recipe to Production Scale on the SP-700
How to adapt a comp-style brisket for high-volume service using the SP-700, including timing, yield math, and holding...
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